Adebola O. Oladunjoye

ORCID, self-asserted

ORCID 0000-0002-8440-068X

Publications

Citations

h-index

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

i10-index

Publications

11 works in the graph, newest first.

Proximate, physical, microbiological and sensory evaluation of cookies from sorghum flour and hog plum (Spondias mombin L.) peels
2025Food and HumanityJournalFirst authorCorresponding3 citations10.1016/j.foohum.2025.100770
Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour
2025Journal of the Science of Food and AgricultureJournalFirst authorCorresponding2 citations10.1002/jsfa.70279
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind ( Dialium guineense Wild) Beverage
2025Journal of Food Processing and PreservationJournalOpen accessFirst authorCorresponding3 citations10.1155/jfpp/8884671
Fermentation-Induced Changes in Nutritional, Antinutritional, and Microbial Characteristics of Calabash Fruit (Crescentia cujete L.) Seeds
2025FermentationJournalOpen accessFirst authorCorresponding1 citations10.3390/fermentation12010021
Influence of thermosonication on the physicochemical, techno-functional, bioactive, microbiological and sensory properties of tiger nut ( Cyperus esculentus L.) milk
2025Sustainable Food TechnologyJournalOpen accessFirst authorCorresponding1 citations10.1039/d5fb00447k
Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice
2025Journal of Food Science and TechnologyJournalFirst authorCorresponding0 citations10.1007/s13197-025-06501-x
The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies
2024Food Chemistry AdvancesJournalOpen accessFirst authorCorresponding17 citations10.1016/j.focha.2024.100626
Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN ( Cyperus esculentus L.) flour
2024Journal of the Science of Food and AgricultureJournalFirst authorCorresponding13 citations10.1002/jsfa.13473
Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)
2024Food Science and Technology InternationalJournalSenior authorCorresponding4 citations10.1177/10820132241289157
Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice
2023Measurement FoodJournalOpen accessFirst authorCorresponding17 citations10.1016/j.meafoo.2023.100103
Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum ( Spondias mombin L) bagasse
2023Food Science and Technology InternationalJournalOpen accessFirst authorCorresponding4 citations10.1177/10820132231176579