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Celestina Omohimi
Celestina Omohimi
Ph.D Food Quality and Assurance, department of Food Science and Technology Federal University of
在 funaab.edu.ng 的电子邮件经过验证
标题
引用次数
引用次数
年份
Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour
CI Omohimi, OP Sobukola, KO Sarafadeen, LO Sanni
Nigerian Food Journal 32 (1), 21-30, 2014
522014
Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours
CI Omohimi, C Piccirillo, M Roriz, V Ferraro, MW Vasconcelos, LO Sanni, ...
Journal of food science and technology 55, 42-51, 2018
372018
Safety of Yam-Derived (Dioscorea rotundata) Foodstuffs—Chips, Flakes and Flour: Effect of Processing and Post-Processing Conditions
C Omohimi, C Piccirillo, V Ferraro, MC Roriz, MA Omemu, SMD Santos, ...
Foods 8 (1), 12, 2019
292019
Optimization of high-quality cassava and coconut composite flour combination as filler in chicken sausages
DO Ayandipe, AA Adebowale, O Obadina, K Sanwo, SB Kosoko, ...
Journal of Culinary Science & Technology 20 (1), 1-32, 2022
182022
Effect of process parameters on the proximate composition, functional and sensory properties
CI Omohimi, OP Sobukola, KO Sarafadeen, LO Sanni
International Journal of Nutrition and Food Engineering 7 (4), 269-278, 2013
172013
Enhancing the shelf-life of fresh cassava roots: A field evaluation of simple storage bags
K Tomlins, A Parmar, CI Omohimi, LO Sanni, AF Adegoke, ...
Processes 9 (4), 577, 2021
122021
Effect of process parameters on the proximate composition, functional and sensory properties of extruded meat analogue from mucuna bean seed flour
CI Omohimi, OP Sobukola, KO Sarafadeen, LO Sanni
Proceedings of World Academy of Science, Engineering and Technology, 684, 2013
102013
Exposure to air pollutants and heat stress among resource-poor women entrepreneurs in small-scale cassava processing
A Parmar, K Tomlins, L Sanni, C Omohimi, F Thomas, T Tran
Environmental monitoring and assessment 191, 1-15, 2019
42019
Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches
AO Tijani, C Ibitayo Omohimi, LO Sanni, EK Oke
Croatian journal of food science and technology 8 (2), 53-59, 2016
22016
Effects of Variety and Drying Methods on the Nutrient Retention in Tomato (Solanum lycopersicum L.) Slices.
OE Babatunde, OO Onabanjo, AA Adebowale, MO Adegunwa, ...
Nigerian Food Journal 41, 2023
2023
Evaluation of physicochemical, functional and sensory qualities of Ofada rice (Oryza sativa L.)-sweet potato (Ipomoea batatas Lam)-wheat (Triticum aestivum) cake
A Adegoke, P Ajala, C Omohimi, A Adebowale
Nigerian Journal of Nutritional Sciences 43 (2), 99-109, 2022
2022
Adsorption Isotherms and Thermodynamic Properties of Dried Tomato Slices. AdvNutr Food Sci. 7 (3): 249-262
AA Adebowale, G Akinniyi, TA Shittu, AF Adegoke, CI Omohimi, ...
Introduction Tomato, 2022
2022
A Research Article in AJRTC (2021) Volume 14 Number 1 Pg. 1-11
OE Kajihausa, AF Adegoke, CI Omohimi, AO Omidiran, AA Adebowale
African Journal of Root and Tuber Crops 14 (1), 1, 2021
2021
Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches
CI Omohimi, LO Sanni, EK Oke, AO Tijani
2016
Study of the mineral composition of different NIgerian yam flours
CI Omohimi, C Piccirillo, V Ferraro
2014
Food safety evaluation for cassava and yam producers in Nigeria
V Ferraro, C Piccirillo, P Teixeira, A Obadina, MO Adegunwa, CI Omohimi, ...
2013
Food Safety evaluation for cassava (Maniot esculenta Crantz.) and yam (Dioscorea spp.) processors in Nigeria
V Ferraro, C Piccirillo, P Teixeira, A Obadina, MO Adegunwa, C Omohimi, ...
2013
DELIVERABLE REPORT
LO Sanni, CI Omohimi
2011
EFFECT OF EXTRUSION VARIABLES ON THE PROXIMATE, FUNCTIONAL AND SENSORY QUALITIES OF MUCUNA (Mucuna pruriens) BEAN FLOUR TEXTURIZED MEAT ANALOGUE
CI OMOHIMI
Thesis, 2011
2011
EFFECT OF PRETREATMENT AND DRYING METHOD ON PROXIMATE COMPOSITION OF SOME VARIETIES WATER YAM VARIETIES AND ITS FRIED YAM BALLS.
A AO, OP Sobukola, AO Dipeolu, D De Koeyer, CI Omohimi, LO Sanni
USING Citrullus colocynthis, Ricinus communis and Parkia biglobosa SEEDS, 840, 0
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