| Composition and functionality of wheat bran and its application in some cereal food products OO Onipe, AIO Jideani, D Beswa International Journal of Food Science & Technology 50 (12), 2509-2518, 2015 | 439 | 2015 |
| Effect of size reduction on colour, hydration and rheological properties of wheat bran OO Onipe, D Beswa, AIO Jideani Food Science and Technology 37 (3), 389-396, 2017 | 62 | 2017 |
| Processing and preservation of fresh-cut fruit and vegetable products AIO Jideani, TA Anyasi, GRA Mchau, EO Udoro, OO Onipe Postharvest handling 47, 2017 | 59 | 2017 |
| Wheat bran modifications for enhanced nutrition and functionality in selected food products OO Onipe, SE Ramashia, AIO Jideani Molecules 26 (13), 3918, 2021 | 22 | 2021 |
| Millets cereal grains: nutritional composition and utilisation in Sub-Saharan Africa SE Ramashia, ME Mashau, OO Onipe Cereal Grains–Volume 1, 1-14, 2021 | 20 | 2021 |
| Effect of wheat bran incorporation on the physical and sensory properties of a South African cereal fried dough FN Ndlala, OO Onipe, TM Mokhele, TA Anyasi, AIO Jideani Foods 8 (11), 559, 2019 | 19 | 2019 |
| The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough O Kwinda, OO Onipe, AIO Jideani Cyta-Journal Of Food 16 (1), 247-254, 2018 | 19 | 2018 |
| Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions OO Onipe, D Beswa, VA Jideani, AIO Jideani Heliyon 5 (3), 2019 | 18 | 2019 |
| Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough) OO Onipe, D Beswa, VA Jideani, AIO Jideani African Journal of Science, Technology, Innovation and Development 10 (2 …, 2018 | 16 | 2018 |
| Confocal laser scanning microscopy and image analysis for elucidating crumb and crust microstructure of bran-enriched South African fried dough and batter OO Onipe, D Beswa, AIO Jideani Foods 9 (5), 605, 2020 | 15 | 2020 |
| Finger millet seed coat—a functional nutrient-rich cereal by-product OO Onipe, SE Ramashia Molecules 27 (22), 7837, 2022 | 14 | 2022 |
| In vitro starch digestibility and glycaemic index of fried dough and batter enriched with wheat and oat bran OO Onipe, D Beswa, AIO Jideani Foods 9 (10), 1374, 2020 | 9 | 2020 |
| Bacteriological and mineral studies of road side soil samples in Ado-Ekiti metropolis, Nigeria A Odeyemi, O Onipe, A Adebayo Journal of microbiology, biotechnology and food sciences 1 (3), 247-266, 2011 | 8 | 2011 |
| Quantification of oil fractions of deep‐fried wheat dough and batter enriched with oat and wheat bran OO Onipe, D Beswa, AIO Jideani Journal of Food Quality 2021 (1), 5552951, 2021 | 3 | 2021 |
| The socioeconomic benefits, production and consumption statistics of magwinya in Limpopo Province, South Africa. O OO, J AIO African Journal of Food, Agriculture, Nutrition & Development 19 (4), 2019 | 3 | 2019 |
| Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour OO Onipe, MM Matshisevhe, SE Ramashia, ME Mashau Scientific African 23, e02092, 2024 | 2 | 2024 |
| Changes in the quality of deep-fried dough as influenced by hydrocolloids RM Mudau, OO Onipe, AIO Jideani CyTA-Journal of Food 21 (1), 237-247, 2023 | 2 | 2023 |
| Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology VM Mathobo, OO Onipe, H Silungwe, SE Ramashia, TA Anyasi Scientific Reports 13 (1), 2261, 2023 | 2 | 2023 |
| Classification of African Native Plant Foods Based on Their Processing Levels AIO Jideani, OO Onipe, SE Ramashia Frontiers in Nutrition 9, 825690, 2022 | 2 | 2022 |
| Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough N Mudau, K Ramavhoya, OO Onipe, AIO Jideani Frontiers in Sustainable Food Systems 5, 763437, 2021 | 2 | 2021 |
Afam I. O. Jideanii) University of Venda, South Africa. ii) VicFame Pty Ltd.在 vicfame.com 的电子邮件经过验证
