Mary Omolola Omosebi

ORCID, self-asserted

ORCID 0000-0002-4123-620X

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.

Characterisation of composite foodspreads produced from Persea americana and Arachis hypogea
2026Discover FoodJournalOpen accessFirst authorCorresponding0 citations10.1007/s44187-025-00797-6
Effect of soaking time and drying temperature on the quality of Ogi powder produced from biofortified maize
2026Food and HumanityJournalSenior author0 citations10.1016/j.foohum.2026.101323
Comparative study of nutritive and antinutritive values of Dioscorea rotundata and Solanum tuberosum cultivated in Lafia, Nigeria
2026Discover Chemistry.JournalOpen access0 citations10.1007/s44371-026-00917-w
Dietary strategies for preventing and managing obesity through evidence-based nutritional interventions
2025Discover Public HealthJournalOpen access13 citations10.1186/s12982-025-00818-w
Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats
2025FoodsJournalOpen access0 citations10.3390/foods14244185
Health Benefits of Nutritional Composition of Cocoyam (Colocasia esculanta) Tuber and Leaves
2025Proceedings of the Faculty of Science ConferencesPublicationOpen access1 citations10.62050/fscp2024.451
Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content
2025Food Chemistry AdvancesJournalOpen accessFirst authorCorresponding0 citations10.1016/j.focha.2025.101095
Impact of a Green Cabbage‐Based Diet on Selected Proinflammatory Cytokines and Hormones in Pre‐Eclamptic Rats
2025Journal of Food BiochemistryJournalOpen accessFirst authorCorresponding0 citations10.1155/jfbc/9923156
Comparative analysis of cow milk yoghurt and yoghurts produced with three different imitation milks
2025Journal of the Saudi Society for Food and Nutrition (JSSFN)JournalFirst author0 citations10.33948/jssfn-ksu-18-2025-449
Comparative analysis of cow milk yoghurt and yoghurts produced with three different imitation milks
2025Journal of the Saudi Society for Food and Nutrition (JSSFN)JournalOpen accessFirst author0 citations10.33948/rrcktp56
Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta
2023Applied Food ResearchJournalOpen access7 citations10.1016/j.afres.2023.100333
Equipment and machinery for improving the fermentation process of indigenous foods
2023Elsevier eBooksBook Chapter3 citations10.1016/b978-0-323-98341-9.00034-7
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
2022Food Production Processing and NutritionJournalOpen access16 citations10.1186/s43014-022-00093-1
Lipid Composition of Germinated and Non-Germinated Sorghum (Sorghum bicolor) Found in Nasarawa State, Nigeria
2022International Journal of SciencesJournalOpen access1 citations10.18483/ijsci.2541