B.O.T. Ifesan

ORCID, self-asserted

ORCID 0000-0002-3367-1586

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.

Impact of Processing and Extraction Methods on the Phytochemical Composition of Garcinia Kola Stem Bark and Stone Breaker Leaves
2025Asian Food Science JournalJournalOpen accessSenior author1 citations10.9734/afsj/2025/v24i1763
The Phytochemical, Antioxidant and Antimicrobial Properties of Spiced and Unspiced Beverages From Sorghum Stem Sheath (Sorghum bicolor) and Brazilian Plume Leaf
2025Journal of Science Technology and Innovation ResearchJournalOpen accessSenior author0 citations10.51459/jostir.2025.1.1.01
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
Nutritional evaluation, amino acid, and fatty acid properties of boiled ackee arils
2024Journal of Food Measurement & CharacterizationJournalSenior author3 citations10.1007/s11694-024-02407-y
Antioxidant, phytochemical and fatty acid profile of extracts from bark of Pterocarpus erinaceus
2024International Journal of Complementary & Alternative MedicineJournalOpen accessFirst author0 citations10.15406/ijcam.2024.17.00678
Comprehensive analysis of nutritional activity in Garcinia kola stem bark (Clusiaceae), Stone Breaker (Phyllanthus niruri) leaves and their blends: Implications for therapeutic applications
2024Food and HumanityJournalSenior author0 citations10.1016/j.foohum.2024.100374
Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials
2023Food and HumanityJournal16 citations10.1016/j.foohum.2023.100215
Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed ( Cucurbita maxima ) Bouillon Cube
2022Journal of Culinary Science & TechnologyJournal6 citations10.1080/15428052.2022.2123293
Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour
2022Ceylon Journal of ScienceJournalOpen access9 citations10.4038/cjs.v51i1.7978