Taofeek Akinyemi Shittu

ORCID, self-asserted

ORCID 0000-0003-0287-7028

Publications

Citations

h-index

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

i10-index

Publications

10 works in the graph, newest first.

Optimization of functional wheat-based bread formulation using mixture response surface methodology
2025Letters in Food ResearchJournalOpen accessSenior author1 citations10.26656/lfr.2.e25070
Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets
2024Food Production Processing and NutritionJournalOpen access11 citations10.1186/s43014-023-00214-4
Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets
2024Journal of Agriculture and Food ResearchJournalOpen access7 citations10.1016/j.jafr.2024.101196
A Development and Evaluation of a Vertical Yam-Pounding Machine
2024Tehnički glasnikJournalOpen accessSenior author1 citations10.31803/tg-20230812164818
Cucumber fruit nutrient quality as influenced by variety and organic fertiliser rate
2024Agricultura tropica et subtropicaJournalOpen accessSenior author0 citations10.2478/ats-2024-0015
Wastewater as a Source of Productive Water, Biomass, and Energy at Low Cost Against the Respective Scarcities in the Present and the Future in African Countries
2023Polish Journal of Environmental StudiesJournalOpen accessSenior author4 citations10.15244/pjoes/157488
Structural and Rheological Properties of Exopolysaccharides Produced by Some Lactic Acid Bacterial Strains Isolated from Palm Wine
2023Biotechnology Journal InternationalJournalOpen access2 citations10.9734/bji/2023/v27i2674
COMPARATIVE IDENTIFICATION APPROACH FOR GUM-PRODUCING LACTOBACILLI IN PALM WINE
2023Bacterial EmpireJournalOpen access1 citations10.36547/be.508
Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production
2022Journal of Culinary Science & TechnologyJournal0 citations10.1080/15428052.2022.2091072
Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour
2022Nutrition & Food ScienceJournal4 citations10.1108/nfs-01-2022-0014