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1. Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil

2. Application of Annealed Bambara Starch as a Stabilizer in Ice Cream Production

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3. Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch

4. Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

5. 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

6. Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

7. Antimicrobial properties of onion and garlic extracts in beef and chicken

8. Potentials of indigenous chicken eggs in the preparation of cake and chin chin

9. Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat

10. The prospects of African yam bean: past and future importance

11. Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

12. Moringa oleifera as a food fortificant: Recent trends and prospects

13. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology

14. SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome [version 1; peer review: 1 approved]

17. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut

18. Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures

20. African cereal-based fermented products

21. List of contributors

22. Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut

23. Contributors

27. Amino acid, phytochemicals, and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium

28. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods

29. Total phenolic content, antioxidant, anti-inflammatory and anti-microbial potentials of Bambara groundnut (Vigna subterranea L.) seed extract

30. Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

31. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

32. Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

33. Morphology, pasting and thermal properties of microwave-assisted cassava starch- stearic acid complex

34. Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

36. A review on the physicochemical properties and potential food applications of cowpea ( Vigna unguiculata ) starch

37. Composition, pasting and thermal properties of flour and starch derived from amadumbe with different corm sizes

40. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

41. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

42. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

43. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology

45. Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat

46. Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

47. Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

49. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch

50. Physical, Nutritional and Microstructural Properties of Bambara Groundnut