Moses Ayodele Ojo

ORCID, self-asserted

ORCID 0000-0002-2092-4062

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.

Functional and Nutritional Properties of Biscuits Made from Refined Wheat and Mallotus subulatus Composite Flours
2026European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2026/v18i11929
Phytochemical, Functional and Nutritional Properties of Selected Cereals and Jack Bean (Canavalia ensiformis) Flour Blends
2026HAL (Le Centre pour la Communication Scientifique Directe)JournalSenior author0 citations10.9734/afsj/2026/v25i3859
The role of Pleurotus tuber-regium in food security: A review
2026Food and HumanityJournal0 citations10.1016/j.foohum.2026.101362
Physicochemical, functional and nutritional properties of functional meal produced from brown rice and mushroom (Pleurotus tuberregium sclerotium) flour blends
2025Next research.Journal1 citations10.1016/j.nexres.2025.101052
Changes in Chlorophyll Content of Selected Leafy Vegetables during Hydrothermal Processing
2025International Journal of Biochemistry Research & ReviewJournalOpen accessFirst author0 citations10.9734/ijbcrr/2025/v34i61075
Kinetics of Chlorophyll Degradation in Malabar Spinach (Basellae alba) and Waterleaf (Talinum triangulare) during Hydrothermal Processing
2024International Journal of Biochemistry Research & ReviewJournalOpen accessFirst author2 citations10.9734/ijbcrr/2024/v33i6911
Characterisation of Eggplant (Solanum melongena) Sauerkraut Stored in Sugar-Salt Osmotic Solution
2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2024/v16i121613
Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds－A Review
2022Preventive Nutrition and Food ScienceJournalOpen accessFirst authorCorresponding92 citations10.3746/pnf.2022.27.1.14
Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling
2022Agriculture and Food Sciences ResearchJournalOpen accessFirst author2 citations10.20448/aesr.v9i1.3944