| African edible insects as alternative source of food, oil, protein and bioactive components AA Mariod Springer Nature, 2020 | 68 | 2020 |
| Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber OP Bamidele, MB Fasogbon, DA Oladiran, EO Akande Food science & nutrition 3 (6), 597-603, 2015 | 61 | 2015 |
| Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage OP Bamidele, MB Fasogbon Food Chemistry 220, 184-189, 2017 | 60 | 2017 |
| Effect of blanching time on total phenolic, antioxidant activities and mineral content of selected green leafy vegetables O Bamidele, M Fasogbon, O Adebowale, A Adeyanju Current Journal of Applied Science and Technology 24 (4), 1-8, 2017 | 54 | 2017 |
| Physico‐chemical properties of instant ogbono (Irvingia gabonensis) mix powder OP Bamidele, OS Ojedokun, BM Fasogbon Food Science & Nutrition 3 (4), 313-318, 2015 | 39 | 2015 |
| Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber OP Bamidele, FG Ogundele, BA Ojubanire, MB Fasogbon, OW Bello Food Science & Nutrition 2 (6), 706-711, 2014 | 39 | 2014 |
| Studies on the osmotic dehydration and rehydration characteristics of pineapple slices BM Fasogbon, SO Gbadamosi, KA Taiwo J. Food Proc. Technol 4 (220), 1-8, 2013 | 30 | 2013 |
| Studies on the chemical and sensory properties of jam from osmotically dehydrated pineapple slices BM Fasogbon, SO Gbadamosi, KAT Taiwo British Journal of Applied Science & Technology 3 (4), 1327-1335, 2013 | 27 | 2013 |
| Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability OP Bamidele, BM Fasogbon Open Agriculture 5 (1), 40-49, 2020 | 24 | 2020 |
| Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink AO Abidoye, FO Ojedokun, BM Fasogbon, OP Bamidele Food Chemistry 371, 131170, 2022 | 20 | 2022 |
| Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers OO Ogundipe, BM Fasogbon, FO Ogundipe, O Oredope, ... Journal of Food Processing and Preservation 45 (11), e15884, 2021 | 19 | 2021 |
| A bibliometric analysis of 3D food printing research: A global and African perspective BM Fasogbon, OA Adebo Future Foods 6, 100175, 2022 | 15 | 2022 |
| SENSORY PROFILING OF OGBONO SOUP MIX AND ITS NUTRITIONAL CHARACTERISATION. BM Fasogbon, KA Taiwo, HA Adeniran Annals. Food Science and Technology 18 (4), 552-563, 2017 | 11 | 2017 |
| Positive therapeutic role of selected foods and plant on ailments with a trend towards COVID-19: a review BM Fasogbon, OH Ademuyiwa, OP Bamidele, IE Wahab, ... Preventive Nutrition and Food Science 26 (1), 1, 2021 | 9 | 2021 |
| Effect of microwave treatment on cooking time, colour, sensory andnutritional properties of Bambara groundnut (Vigna subterranea) SA Oyeyinka, AO Ajisafe, OA Akintayo, OA Iyiola, AT Oyeyinka, ... Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2020 | 9 | 2020 |
| Nutritional Assessment and Consumer Acceptability of Snacks (Chinchin and Cookies) Enriched with Underutilized Indigenous Vegetables BM Fasogbon, KA Taiwo, DJ Oyedele International Journal of Food and Nutritional Sciences 6 (3), 97-107, 2017 | 9 | 2017 |
| Formulation of vegetable soup powder from Clerodendrum volubile enriched with Macrotermes bellicosus (termite) flour AO Adeboye, BM Fasogbon, K Adegbuyi International Journal of Tropical Insect Science 41 (3), 2071-2076, 2021 | 8 | 2021 |
| An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup … AO Adeboye, OA Bolaji, BM Fasogbon, BM Okunyemi Journal of Culinary Science & Technology 18 (3), 244-253, 2020 | 8 | 2020 |
| Effect of turmeric on the quality of canned African catfish in tomato sauceduring storage at 25° C and 45° C AA Malomo, OF Odubanjo, B Olawoye, OI Olaniyi, MA Lawal, ... Food Science and Applied Biotechnology 5 (1), 12-21, 2022 | 7 | 2022 |
| The potential role of Piper guineense (black pepper) in managing geriatric brain aging: a review OH Ademuyiwa, BM Fasogbon, OA Adebo Critical Reviews in Food Science and Nutrition 63 (16), 2840-2850, 2023 | 5 | 2023 |
kehinde TaiwoProfessor of Food Engineering, Gender studies, Industrial technology management issues,在 oauife.edu.ng 的电子邮件经过验证
