| The Role of Legumes in Human Nutrition Y Maphosa, VA Jideani Functional Food-Improve Health through Adequate Food, 103-121, 2017 | 383 | 2017 |
| Modeling of water absorption of Botswana bambara varieties using Peleg’s equation VA Jideani, SM Mpotokwana Journal of Food Engineering 92 (2), 182-188, 2009 | 208 | 2009 |
| Potential of Bambara Groundnut (Vigna subterranea (L.) Verdc) Milk as a Probiotic Beverage—A Review YY Murevanhema, VA Jideani Critical reviews in food science and nutrition 53 (9), 954-967, 2013 | 193 | 2013 |
| Foam-mat drying technology: A review Z Hardy, VA Jideani Critical reviews in food science and nutrition 57 (12), 2560-2572, 2017 | 191 | 2017 |
| Physical properties of bambara groundnuts from Botswana SM Mpotokwane, E Gaditlhatlhelwe, A Sebaka, VA Jideani Journal of food engineering 89 (1), 93-98, 2008 | 151 | 2008 |
| Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu) IA Jideani, VA Jideani Journal of food science and technology 48, 251-259, 2011 | 146 | 2011 |
| Dietary fiber extraction for human nutrition—A review Y Maphosa, VA Jideani Food Reviews International 32 (1), 98-115, 2016 | 143 | 2016 |
| Dry Beans and Pulses: Production, Processing and Nutrition M Siddiq, MA Uebersax John Wiley & Sons, 2012 | 138 | 2012 |
| Antimicrobial packaging for extending the shelf life of bread—A review VA Jideani, K Vogt Critical reviews in food science and nutrition 56 (8), 1313-1324, 2016 | 128 | 2016 |
| Bread Storage and Preservation VA Jideani Encyclopedia of Food Security and Sustainability, 593-604, 2019 | 120* | 2019 |
| Functional properties of soybean food ingredients in food systems VA Jideani Soybean-Biochemistry, chemistry and physiology, 345-366, 2011 | 119 | 2011 |
| Optimisation of wheat-sprouted soybean flour bread using response surface methodology VA Jideani, FC Onwubali African Journal of Biotechnology 8 (22), 6364-6373, 2009 | 108 | 2009 |
| Factors affecting the stability of emulsions stabilised by biopolymers Y Maphosa, VA Jideani Science and Technology Behind Nanoemulsions, 65-81, 2018 | 105 | 2018 |
| Functional Food: Improve Health through Adequate Food M Chavarri Hueda IntechOpen, 2017 | 102 | 2017 |
| Influence of extrusion variables on some functional properties of extruded millet soybean for the manufacture of'Fura': A Nigerian Traditional Food KB Filli, N I, UM Abubakar, J VA. African Journal of Food Science 4 (6), 342-352, 2010 | 90 | 2010 |
| Nutritional, Therapeutic, and Prophylactic Properties of Vigna subterranea and Moringa oleifera O Oguntibeju Antioxidant-Antidiabetic Agents and Human Health, 3826-2304, 2014 | 88* | 2014 |
| Advances in gluten-free bread technology PHN Ngemakwe, M Le Roes-Hill, VA Jideani Food Science and Technology International 21 (4), 256-276, 2015 | 87 | 2015 |
| Alignment of assessment objectives with instructional objectives using revised Bloom's taxonomy—The case for food science and technology education VA Jideani, IA Jideani Journal of Food Science Education 11 (3), 34-42, 2012 | 70 | 2012 |
| Flavonoids and tannin composition of Bambara groundnut (Vigna subterranea) of Mpumalanga, South Africa T Harris, V Jideani, M Le Roes-Hill Heliyon 4 (9), 2018 | 60 | 2018 |
| The effect of extrusion conditions on the physicochemical properties and sensory characteristics of millet-cowpea based fura KB Filli, I Nkama, VA Jideani, UM Abubakar European Journal of Food Research and Review 2 (1), 1-23, 2012 | 54 | 2012 |
Afam I. O. Jideanii) University of Venda, South Africa. ii) VicFame Pty Ltd.Bestätigte E-Mail-Adresse bei vicfame.com
