296 results on '"Oyeyinka, Samson A."'
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2. Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
3. Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil
4. 17 Nonthermal processing techniques for innovative food processing
5. Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch
6. Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd–grape beverage production
7. Fermentation of Starch
8. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut
9. Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis
10. Antimicrobial properties of onion and garlic extracts in beef and chicken
11. Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry
12. Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation
13. Contributors
14. African fermented dairy-based products
15. Role of Moringa oleifera in nutraceuticals and functional foods
16. African fermented root and tuber-based products
17. Asian fermented cereal-based products
18. African cereal-based fermented products
19. List of contributors
20. Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications
21. Nutritional, functional, and pasting properties of maize meal-sprouted soybean flour enriched with carrot powder and sensory properties of the porridge.
22. Bambara Groundnut Starch
23. Physical, Nutritional and Microstructural Properties of Bambara Groundnut
24. Bambara Groundnut Perspective
25. Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa Oleifera Leaf Powder
26. Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour
27. Total phenolic content, antioxidant, anti-inflammatory and anti-microbial potentials of Bambara groundnut (Vigna subterranea L.) seed extract
28. A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes
29. Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root
30. Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut
31. The prospects of African yam bean: past and future importance
32. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties.
33. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality.
34. Effect of fermentation time on physicochemical properties of starch extracted from cassava root
35. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality
36. Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes
37. Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch
38. 17 Nonthermal processing techniques for innovative food processing
39. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality
40. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties
41. A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch
42. Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup
43. A comparative study on the nutritional and microbial safety of fresh 'Wara' hawked in Ilorin and Ogbomoso towns
44. Comparative Evaluation of Antioxidant Activity and Phytochemical Profile of Four Capsicum Fruits Species
45. Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes
46. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut
47. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study
48. Physicochemical properties of Bambara groundnut ( Vigna subterranea ) starch annealed at different temperatures
49. Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut
50. Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex
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