Adebanjo A. Badejo

ORCID, self-asserted

ORCID 0000-0002-0785-4928

Publications

Citations

h-index

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

i10-index

Publications

14 works in the graph, newest first.

The role of diet rich in arginine and flavonoids in the management of erectile dysfunction: The case for Goron‐Tula
2026Food WellnessJournalOpen accessSenior author0 citations10.1016/j.foodw.2026.100045
Operational Reliability and Signature Analysis of an Indigenous Plantain Rotary Drying Machine
2026Journal of Science Technology and Innovation ResearchJournalOpen access0 citations10.51459/jostir.2026.2.1.038
Nutritional and functional evaluation of composite bread enriched with wheat, unripe plantain, amaranth, and tiger nut flours
2026Discover FoodJournalOpen accessSenior author0 citations10.1007/s44187-026-01105-6
Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea
2025Journal of Future FoodsJournalOpen accessSenior author4 citations10.1016/j.jfutfo.2024.04.011
Antioxidant and blood glucose-lowering properties of peanut-based snack (Kulikuli) fortified with Ocimum gratissimum essential oil and coated with Cardaba banana starch biofilm
2025Food NutritionJournalOpen accessSenior authorCorresponding1 citations10.1016/j.fnutr.2025.100008
Effect of Fig (Ficus capensis) and Ackee (Blighia sapida) Tea on Glucose Measurement and Antioxidant Potential in STZ-Induced Diabetic Rats
2025IPS Journal of Nutrition and Food ScienceJournalOpen access1 citations10.54117/ijnfs.v4i2.99
Phenotypic and molecular differentiation of lactic acid bacteria in fonio millet ogi fermentation and their potential as starter cultures
2024Food and HumanityJournal9 citations10.1016/j.foohum.2024.100230
Antioxidant activities of developed natural smoothies and their effects on blood glucose levels and expression of pro-inflammatory genes in streptozotocin-induced diabetic rats
2024Food Production Processing and NutritionJournalOpen accessSenior authorCorresponding3 citations10.1186/s43014-024-00249-1
Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends
2022International Journal of Food Science & TechnologyJournal20 citations10.1111/ijfs.16094
Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits
2022Measurement FoodJournalOpen accessSenior authorCorresponding10 citations10.1016/j.meafoo.2022.100037
Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds
2022ACS Food Science & TechnologyJournalSenior authorCorresponding8 citations10.1021/acsfoodscitech.1c00326
Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal
2022Journal of Culinary Science & TechnologyJournalFirst authorCorresponding5 citations10.1080/15428052.2021.2016529
Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage
2022Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access3 citations10.24925/turjaf.v10i2.235-243.4636
The biochemical attributes of African star apple fruits are influenced by salicylic acid treatment during ambient storage
2022DYSONA – Applied ScienceJournalOpen access3 citations10.30493/das.2022.339707