| Moringa oleifera as a food fortificant: Recent trends and prospects AT Oyeyinka, SA Oyeyinka Journal of the Saudi Society of Agricultural Sciences 17 (2), 127-136, 2018 | 478 | 2018 |
| Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability JA Adebo, PB Njobeh, S Gbashi, AB Oyedeji, OM Ogundele, SA Oyeyinka, ... Fermentation 8 (2), 63, 2022 | 142 | 2022 |
| Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes SA Oyeyinka, S Singh, PO Adebola, AS Gerrano, EO Amonsou Carbohydrate polymers 133, 171-178, 2015 | 140 | 2015 |
| Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food AK Arise, RO Arise, MO Sanusi, OT Esan, SA Oyeyinka Croatian journal of food science and technology 6 (2), 65-71, 2014 | 121 | 2014 |
| 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 | 120 | 2021 |
| Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch SA Oyeyinka, E Umaru, SJ Olatunde, JK Joseph Food Bioscience 28, 36-41, 2019 | 92 | 2019 |
| A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch SA Oyeyinka, AT Oyeyinka Food Hydrocolloids 75, 62-71, 2018 | 92 | 2018 |
| Color, chemical and functional properties of plantain cultivars and cooking banana flour as affected by drying method and maturity KO Falade, SA Oyeyinka Journal of food processing and preservation 39 (6), 816-828, 2015 | 90 | 2015 |
| Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch OE Dudu, L Li, AB Oyedeji, SA Oyeyinka, Y Ma International journal of biological macromolecules 133, 1219-1227, 2019 | 82 | 2019 |
| A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes SA Oyeyinka, S Singh, EO Amonsou Food chemistry 349, 129165, 2021 | 77 | 2021 |
| Effect of fermentation time on physicochemical properties of starch extracted from cassava root SA Oyeyinka, AA Adeloye, OO Olaomo, E Kayitesi Food Bioscience 33, 100485, 2020 | 77 | 2020 |
| Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review OA Adebo, SA Oyeyinka, JA Adebiyi, X Feng, JD Wilkin, YO Kewuyemi, ... International Journal of Food Science & Technology 56 (4), 1514-1534, 2021 | 76 | 2021 |
| Physicochemical properties of stiff dough ‘amala’prepared from plantain (Musa Paradisca) flour and Moringa (Moringa oleifera) leaf powder O Karim, R Kayode, S Oyeyinka, A Oyeyinka Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2015 | 68 | 2015 |
| Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour SA Oyeyinka, TS Tijani, AT Oyeyinka, AK Arise, MA Balogun, FL Kolawole, ... LWT 88, 126-131, 2018 | 66 | 2018 |
| Physicochemical properties of starches extracted from bambara groundnut landraces SA Oyeyinka, S Singh, EO Amonsou Starch‐Stärke 69 (3-4), 1600089, 2017 | 63 | 2017 |
| In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms K Naidoo, EO Amonsou, SA Oyeyinka Carbohydrate polymers 125, 9-15, 2015 | 62 | 2015 |
| Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch SA Oyeyinka, S Singh, SL Venter, EO Amonsou Starch‐Stärke 69 (3-4), 1600158, 2017 | 61 | 2017 |
| Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review AB Oyedeji, E Green, JA Adebiyi, OM Ogundele, S Gbashi, MA Adefisoye, ... Food Research International 140, 110042, 2021 | 58 | 2021 |
| Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch OE Dudu, AB Oyedeji, SA Oyeyinka, Y Ma International journal of biological macromolecules 126, 1056-1064, 2019 | 58 | 2019 |
| Proximate, mineral and sensory qualities of ‘amala’prepared from yam flour fortified with moringa leaf powder OR Karim, RMO Kayode, SA Oyeyinka, AT Oyeyinka Food Science and Quality Management 12 (7), 10-22, 2013 | 58 | 2013 |
Beatrice I. O. Ade-OmowayeProfessor of Food Technology, Ladoke Akintola University of Technology, OgbomosoBestätigte E-Mail-Adresse bei lautech.edu.ng