Ayo Oluwadunsin Olugbuyi

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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.

Formulation and evaluation of a finger millet-based instant weaning mix enriched with potential prebiotic-rich indigenous ingredients
2026Scientific ReportsJournalOpen accessFirst authorCorresponding0 citations10.1038/s41598-026-67074-z
Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal
2025Food Chemistry AdvancesJournalOpen accessFirst authorCorresponding2 citations10.1016/j.focha.2025.100960
Analysis of nutritional properties, sensory attributes and perceived consumption frequency of some selected Nigeria indigenous soup
2025Discover FoodJournalOpen accessFirst authorCorresponding0 citations10.1007/s44187-025-00453-z
Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm
2024HeliyonJournalOpen accessCorresponding8 citations10.1016/j.heliyon.2024.e27650
NUTRITIONAL, FUNCTIONAL AND PASTING PROPERTIES OF MAIZE-CASSAVA AND SORGHUM-CASSAVA FLOUR BLENDS
2024Fuoye journal of Agriculture and human ecology.JournalOpen access0 citations10.62923/fuojahe.v7i1.257
Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities
2023Food Chemistry AdvancesJournalOpen accessFirst author11 citations10.1016/j.focha.2023.100455
Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production
2023Journal of Agriculture and Food ResearchJournalOpen accessFirst authorCorresponding8 citations10.1016/j.jafr.2023.100920
Nutrient, amino acids, phytochemical and antioxidant activities of common Nigeria indigenous soups
2023Journal of Agriculture and Food ResearchJournalOpen accessFirst author6 citations10.1016/j.jafr.2023.100497
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 & TechnologyJournalSenior author5 citations10.1080/15428052.2021.2016529