| A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods SA Oyeyinka, OA Akintayo, OA Adebo, E Kayitesi, PB Njobeh International Journal of Biological Macromolecules 176, 87-95, 2021 | 91 | 2021 |
| Physical, chemical and sensory properties of cassava (Manihot esculenta)–sweet potato (Ipomoea batatas) gari OR Karim, BM Adebanke, OA Akintayo, W Awoyale | 26 | 2016 |
| Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits OA Akintayo, JM Obadu, OR Karim, MA Balogun, FL Kolawole, ... LWT 111, 513-519, 2019 | 25 | 2019 |
| Physicochemical properties of novel non‐gluten cookies from fermented cassava root SA Oyeyinka, IB Ojuko, AT Oyeyinka, OA Akintayo, TT Adebisi, ... Journal of Food Processing and Preservation 42 (11), e13819, 2018 | 23 | 2018 |
| Development and quality evaluation of soy-walnut milk drinks I Bolarinwa, T Aruna, J Adejuyitan, O Akintayo, O & Lawal International Food Research Journal 25 (5), 2033-2041, 2018 | 19 | 2018 |
| TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW SA Akeem, FL Kolawole, JK Joseph, OA Kayode,R.M.O & Akintayo Annals. Food Science and Technology 20 (1), 30-41, 2019 | 18 | 2019 |
| Structural, functional, and pasting properties of starch from refrigerated cassava root SA Oyeyinka, MO Salako, OA Akintayo, AA Adeloye, U Nidoni, OE Dudu, ... Journal of Food Processing and Preservation 44 (6), e14476, 2020 | 15 | 2020 |
| Chemical and microbiological evaluation of dried tomato slices for Nigerian system A Dauda, O Abiodun, T Salami, O Akintayo Global Journal of Nutrition and Food Science 1 (5), 1-4, 2019 | 15 | 2019 |
| Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (Vigna subterranea) A Arise, O Akintayo, B Dauda, Adegbola & Adeleke Ife Journal of Science 21 (1), 165-173, 2019 | 15 | 2019 |
| Quality attributes of breads from high‐quality cassava flour improved with wet gluten OA Akintayo, SA Oyeyinka, AO Aziz, IF Olawuyi, RMO Kayode, OR Karim Journal of Food Science 85 (8), 2310-2316, 2020 | 13 | 2020 |
| Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots SA Oyeyinka, AA Adesoye, JO Oladipo, OA Akintayo, OJ Adediran, ... Agrosearch 20 (1), 118-132, 2020 | 11 | 2020 |
| Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel) OA Akintayo, YO Hashim, AG Adereti, MA Balogun, IF Bolarinwa, ... Journal of Food Science 85 (8), 2380-2388, 2020 | 10 | 2020 |
| 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 composition and sensory attributes of ‘Kunnu-Aya’fortified with Vigna-racemosa flour BI Folashade, AJ Akinwumi, OA Samson, AO Akinwunmi SDRP Journal of Food Science & Technology 2 (1), 1-8, 2017 | 9 | 2017 |
| Effect of parboiling and drying pretreatment on the cooking time and quality attributes of Bambara groundnut OA Akintayo, KE Adegbaju, SA Akeem, MA Balogun, OJ Adediran, ... Journal of Food Processing and Preservation 45 (5), e15351, 2021 | 6 | 2021 |
| Evaluation of nutritional value and sensory properties of Moringa oleifera seed powder fortified Sakada (A cassava-based snack) TE Aruna, IF Bolarinwa, AO Raji, MA Balogun, M Sanni, OA Akintayo, ... Journal of Food Chemistry and Nanotechnology 7 (3), 54-59, 2021 | 5 | 2021 |
| Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste SA Oyeyinka, SO Ayinla, CT Sanusi, OA Akintayo, AB Oyedeji, JO Oladipo, ... Journal of Food Processing and Preservation 44 (9), e14684, 2020 | 5 | 2020 |
| Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat AO Dauda, OA Abiodun, OA Akintayo, AA Babayeju, KO Salami, ... Agrosearch 20 (1), 45-58, 2020 | 4 | 2020 |
| Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications OA Akintayo, SJ Zhou, OR Karim, T Grassby, SA Oyeyinka Faba Bean: Chemistry, Properties and Functionality, 211-243, 2022 | 3 | 2022 |
| Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation MA Balogun, RN Ahmed, OA Akintayo, TE Aruna, MO Omovbude, T Shittu Ceylon Journal of Science 50 (3), 269-277, 2021 | 3 | 2021 |
Dr Samson A. OyeyinkaSenior Lecturer in Food Chemistry and Nutrition, University of Lincoln, United Kingdom在 lincoln.ac.uk 的电子邮件经过验证
