| Amygdalin content of seeds, kernels and food products commercially-available in the UK IF Bolarinwa, C Orfila, MRA Morgan Food chemistry 152, 133-139, 2014 | 300 | 2014 |
| Some physicochemical properties of flour obtained from fermentation of Tigernut (Cyperus esculentus) JA Adejuyitan, ET Otunola, EA Akande, IF Bolarinwa Food Sci 3 (2), 051-055, 2009 | 244* | 2009 |
| A review of cyanogenic glycosides in edible plants IF Bolarinwa, MO Oke, SA Olaniyan, AS Ajala Toxicology–New Aspects to This Scientific Conundrum, 2016 | 205 | 2016 |
| Evaluation of tigernut (Cyperus esculentus) wheat composite flour and bread BIO Ade-Omowaye, BA Akinwande, IF Bolarinwa, AO Adebiyi African Journal of Food Science 2 (1), 87-91, 2008 | 175 | 2008 |
| Determination of amygdalin in apple seeds, fresh apples and processed apple juices IF Bolarinwa, C Orfila, MRA Morgan Food chemistry 170, 437-442, 2015 | 161 | 2015 |
| Nutritive value and acceptability of bread fortified with moringa seed powder IF Bolarinwa, TE Aruna, AO Raji Journal of the Saudi Society of Agricultural Sciences 18 (2), 195-200, 2019 | 156 | 2019 |
| Malted sorghum-soy composite flour: preparation, chemical and physico-chemical properties IF Bolarinwa, SA Olaniyan, LO Adebayo, AA Ademola Journal of Food Processing & Technology 6 (8), 1, 2015 | 90 | 2015 |
| Effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour MO Oke, IF Bolarinwa International Scholarly Research Notices 2012, 2012 | 81 | 2012 |
| Quality of gluten-free cookies from germinated brown rice flour IF Bolarinwa, PT Lim, K Muhammad Food research 3 (3), 199-207, 2019 | 43 | 2019 |
| Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes IF Bolarinwa, OO Oyesiji Heliyon 7 (1), 2021 | 41 | 2021 |
| Production and Quality Evaluation of Complementary Food from Malted Millet, Plantain and Soybean Blends FOG Islamiyat Folashade Bolarinwa, John Oluranti Olajide, Moruf Olanrewaju ... International Journal of Scientific & Engineering Research 7 (5), 663-674, 2016 | 34* | 2016 |
| Production and quality evaluation of biscuits produced from malted sorghum-soy flour blends IF Bolarinwa, AO Abioye, JA Adeyanju, ZO Kareem Journal of Advances in Food Science and Technology 3 (3), 107-113, 2016 | 32 | 2016 |
| Effect of processing on amygdalin and cyanide contents of some Nigerian foods FTAIAO Islamiyat Folashade Bolarinwa, Sulaiman Adebisi Olaniyan, Sogo James ... Journal of Chemical and Pharmaceutical Research 8 (2), 106, 2016 | 28* | 2016 |
| Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread M Hanis-Syazwani, IF Bolarinwa, O Lasekan, K Muhammad Food Res 2 (4), 340-349, 2018 | 20 | 2018 |
| Development and quality evaluation of soy-walnut milk drinks IF Bolarinwa, TE Aruna, JA Adejuyitan, OA Akintayo, OK Lawal International Food Research Journal 25 (5), 2033-2041, 2018 | 19 | 2018 |
| Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex SA Oyeyinka, R Adegoke, AT Oyeyinka, KO Salami, OF Olagunju, ... International journal of food science & technology 53 (2), 549-555, 2018 | 19 | 2018 |
| Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum BI Folashade, HSM Gani, M Kharidah Foods and Raw materials 7 (1), 131-142, 2019 | 16 | 2019 |
| Development and application of an enzyme-linked immunosorbent assay (ELISA) for the quantification of amygdalin, a cyanogenic glycoside, in food IF Bolarinwa, C Orfila, MRA Morgan Journal of agricultural and food chemistry 62 (27), 6299-6305, 2014 | 15 | 2014 |
| Toxicology-New Aspects to This Scientific Conundrum IF Bolarinwa, MO Oke, SA Olaniyan, AS Ajala London, UK: InTech, 179-191, 2016 | 14 | 2016 |
| Nutritional Value of Legumes in Relation to Human Health: A Review IECKM Islamiyat Folashade Bolarinwa, Majida Fadhil Ayfan Al-Ezzi Advance Journal of Food Science and Technology 17 (5), 72-85, 2019 | 13* | 2019 |
ADEJUYITAN Johnson AkinwumiProfessor at Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, NigeriaVerified email at lautech.edu.ng
