Oladoyin Rebecca Ohijeagbon

ORCID, self-asserted

ORCID 0000-0001-6715-0175

Publications

Citations

h-index

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

i10-index

Publications

8 works in the graph, newest first.

Development and Evaluation of Chia Fortified Cassava Soy Biscuits
2026IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author0 citations10.54117/jzx5gs54
Isolation and Characterization of Bacteria with Potential as Hydrocarbon Component Degraders from Bitumen-contaminated Soil
2026Journal of Advances in MicrobiologyJournalOpen accessFirst author0 citations10.9734/jamb/2026/v26i21072
Development and Quality Evaluation of Nutrient Enriched Bread from Wheat, Soybean, and Carrot Flour Blends
2025European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2025/v17i81816
Comparative evaluation of the nutritional profile, overall acceptability and microbiological quality of chinchin enriched with peanut and soybean flour
2025Journal of Agricultural Food Science and BiotechnologyJournalOpen accessSenior author0 citations10.58985/jafsb.2025.v03i03.86
Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather
2024IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author3 citations10.54117/ijnfs.v3i1.34
Characterisation of Eggplant (Solanum melongena) Sauerkraut Stored in Sugar-Salt Osmotic Solution
2024European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2024/v16i121613
Nutrient Composition, Functional and Pasting Properties of High Quality Cassava Flour from two Varieties Pro-Vitamin a Cassava
2023International Journal of Life Science and Agriculture ResearchJournalOpen access0 citations10.55677/ijlsar/v02i10y2023-07
Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling
2022Agriculture and Food Sciences ResearchJournalOpen access2 citations10.20448/aesr.v9i1.3944