Babatunde S. Oladeji

ORCID, self-asserted

ORCID 0000-0002-6308-2432

Publications

Citations

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

9 works in the graph, newest first.

Effect of ripening conditions on the functional properties, nutritive values and oxalate compositions of plantain (Musa paradisiaca) flour
2025Food Nutrition ChemistryJournalOpen accessFirst author1 citations10.18686/fnc341
Rheological, Physicochemical, and GC-MS of Fatty acid Composition of Palm Oil from Cross River State, Nigeria
2025Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access0 citations10.24925/turjaf.v13i10.2906-2915.7802
Impact of Industrial Food Production on Nigerian Economic Growth
2025Lafia Journal of Economics and Management SciencesJournalOpen accessSenior author0 citations10.70118/lajems-10-2-2025-09
Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake
2024IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author4 citations10.54117/ijnfs.v3i3.53
Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours
2023Cogent Food & AgricultureJournalOpen accessSenior author4 citations10.1080/23311932.2023.2284232
Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace
2022Food Science and EngineeringJournalOpen access8 citations10.37256/fse.3220221655
Effects of Fermentation and Roasting on Natural Antioxidants in Maize
2022European Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding4 citations10.24018/ejfood.2022.4.3.512
Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf]
2022Acta Scientiarum Polonorum Technologia AlimentariaJournalOpen access2 citations10.17306/j.afs.2022.1066
Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development
2022Acta Scientiarum Polonorum Technologia AlimentariaJournalOpen access0 citations10.17306/j.afs.1066