| Physicochemical and functional characterization of yam starch for potential industrial applications B Otegbayo, D Oguniyan, O Akinwumi Starch‐Stärke 66 (3-4), 235-250, 2014 | 146 | 2014 |
| Effect of parboiling on physico-chemical qualities of two local rice varieties in Nigeria BO Otegbayo, F Osamuel, JB Fashakin Journal of Food Technology in Africa 6 (4), 130-132, 2001 | 105 | 2001 |
| Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product–‘pounded yam’ B Otegbayo, J Aina, R Asiedu, M Bokanga Food chemistry 99 (4), 663-669, 2006 | 98 | 2006 |
| Functional properties of complementary diets developed from soybean (Glycine Max), groundnut (Arachis Hypogea) and crayfish (Macrobrachium Spp). O Omueti, B Otegbayo, O Jaiyeola, O Afolabi Electronic Journal of Environmental, Agricultural & Food Chemistry 8 (8), 2009 | 83 | 2009 |
| Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races BO Otegbayo, DJ Oguniyan, BA Olunlade, OO Oroniran, OE Atobatele Journal of Food Science and Technology 55, 205-216, 2018 | 61 | 2018 |
| Functional properties of soy-enriched tapioca BO Otegbayo, FO Samuel, T Alalade African Journal of Biotechnology 12 (22), 2013 | 55 | 2013 |
| Texture profile analysis applied to pounded yam B Otegbayo, J Aina, L Abbey, E SAKYI‐DAWSON, M Bokanga, R Asiedu Journal of texture studies 38 (3), 355-372, 2007 | 49 | 2007 |
| Physicochemical properties of yam starch: Effect on textural quality of yam food product (pounded yam) B Otegbayo, M Bokanga, R Asiedu J Food Agric Environ 9 (1), 145-150, 2011 | 44 | 2011 |
| Isolation and physicochemical characterization of starches isolated from plantain (Musa paradisiaca) and cooking banana (Musa sapientum) B Otegbayo, O Lana, W Ibitoye Journal of Food Biochemistry 34 (6), 1303-1318, 2010 | 43 | 2010 |
| Nutrient and anti-nutrient content of soy-enriched tapioca FO Samuel, BO Otegbayo, T Alalade Food and Nutrition Sciences 3 (6), 784-789, 2012 | 37 | 2012 |
| Perception of food quality in yams among some Nigerian farmers BO Otegbayo, FO Samuel, AL Kehinde, TE Sangoyomi, CC Okonkwo | 35 | 2010 |
| Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste AR Tanimola, BO Otegbayo, R Akinoso African Journal of Food Science, 2016 | 34 | 2016 |
| Effects of storage on the chemical composition and food quality of yam BO Otegbayo, R Asiedu, M Bokanga Journal of Food Processing and Preservation 36 (5), 438-445, 2012 | 33 | 2012 |
| End-user preferences for pounded yam and implications for food product profile development B Otegbayo, T Madu, O Oroniran, U Chijioke, O Fawehinmi, B Okoye, ... International Journal of Food Science and Technology 56 (3), 1458-1472, 2021 | 32 | 2021 |
| MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY B Otegbayo, J Aina, R Asiedu, M Bokanga Journal of texture studies 36 (3), 324-332, 2005 | 31 | 2005 |
| Effects of NPK and biochar fertilized soil on the proximate composition and mineral evaluation of maize flour AM Ogunyemi, BO Otegbayo, JA Fagbenro Food science & nutrition 6 (8), 2308-2313, 2018 | 28 | 2018 |
| Effect of soy enrichment on bread quality BO Otegbayo, OM Adebiyi, OA Bolaji, BA Olunlade International food research journal 25 (3), 1120-1125, 2018 | 28 | 2018 |
| Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish F Olukemi Samuel, B Omolara Otegbayo Nutrition & Food Science 36 (4), 214-217, 2006 | 27 | 2006 |
| Sensory texture profiling and development of standard rating scales for pounded yam B Otegbayo, J Aina, E SAKYI‐DAWSON, M Bokanga, R Asiedu Journal of texture studies 36 (5‐6), 478-488, 2005 | 26 | 2005 |
| Food Quality attributes of Pona yam B Otegbayo, A Achidi, R Asiedu, M Bokanga | 26 | 2003 |