| Lignocellulose, dietary fibre, inulin and their potential application in food OO Popoola-Akinola, TJ Raji, B Olawoye Heliyon 8 (8), 2022 | 32 | 2022 |
| Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch B Olawoye, OF Fagbohun, OO Popoola, SO Gbadamosi, CT Akanbi International journal of biological macromolecules 201, 158-172, 2022 | 18 | 2022 |
| Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs T Mehany, SA Siddiqui, B Olawoye, O Olabisi Popoola, A Hassoun, ... Critical Reviews in Food Science and Nutrition, 1-31, 2023 | 14 | 2023 |
| Phenolic compounds composition and in vitro antioxidant activity of Nigerian Amaranthus viridis seed as affected by autoclaving and germination OO Popoola Measurement: Food 6, 100028, 2022 | 13 | 2022 |
| Modification of Starch B Olawoye, OS Jolayemi, TY Akinyemi, M Nwaogu, TD Oluwajuyitan, ... Starch: Advances in modifications, technologies and applications, 11-54, 2023 | 3 | 2023 |
| Pigmented Sorghum: Functional Properties and Bioactive Diversity T Mehany, YM Rashad, B Olawoye, I Cacciotti, EO Johnson, OO Popoola, ... | 3 | 2023 |
| Cereal Grain: A Vehicle for Improved Healthy Living TD Oluwajuyitan, O Kadiri, BA Origbemisoye, OF Fagbohun, RN Ukejeh, ... Cereal Grains-Volume 1, 2021 | 3 | 2021 |
| Hydrolysis of Starch B Olawoye, OS Jolayemi, BA Origbemisoye, TD Oluwajuyitan, ... Starch: Advances in Modifications, Technologies and Applications, 83-101, 2023 | 2 | 2023 |
| Modelling and prediction of hydrolysis index of gluten-free cookies from cardaba banana starch vis-?-vis response surface methodology and support vector machine. B Olawoye, O Popoola, AA Malomo, OF Fagbohun, E Eduzor Proceedings of the Nigerian Academy of Science 14 (2), 2022 | 2 | 2022 |
| Pigmented Cereals and Millets: Bioactive Profile and Food Applications SP Bangar, S Maqsood, AK Siroha Royal Society of Chemistry, 2023 | 1 | 2023 |
| Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach B Olawoye, OO Popoola, SO Gbadamosi, CT Akanbi Proceedings of the Nigerian Academy of Science 14 (2), 2022 | 1 | 2022 |
| Performance Evaluation of Groundnut Oil Extracting Machine Developed for Small Scale Farmers. AOE Ogundahunsi OE, Popoola OO Journal of Food Processing and Technology 12 (6), 2021 | 1 | 2021 |
| Effects of Variations of the Ration of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt. O John-Dewole, O Popoola International Journal of Biochemistry Research and Review 3 (3), 200-205, 2013 | 1 | 2013 |
| A supervised machine learning approach for the prediction of antioxidant activities of Amaranthus viridis seed B Olawoye, OF Fagbohun, O Popoola-Akinola, JET Akinsola, CT Akanbi Heliyon 10 (3), 2024 | | 2024 |
| That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch B Olawoye, OF Fagbohun, O Popoola-Akinola, DB Adetola, ... Applied Food Research 3 (2), 100342, 2023 | | 2023 |
| Octenyl Succinic Anhydride Modification of Starch B Olawoye, OO Popoola-Akinola, TD Oluwajuyitan, DB Adetola, ... Starch: Advances in Modifications, Technologies and Applications, 127-149, 2023 | | 2023 |
| Indigenous Foods for Global Markets: Innovation, Safety and EntrepreneurshipAt: 9th Regional Food Science and Technology Submit, Olumo 23, Abeokuta, Nigeria OOPAAAIOOB Olawoye Conference, 249-256, 2023 | | 2023 |
| Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems T Mehany, A Taha, B Olawoye, SA Korma, OO Popoola, OJ Esua, ... | | 2023 |
| Machine Learning and Its Application in Food Processing and Preservation B Olawoye, O Popoola, O Kadiri, E Akinsola, C Akanbi Artificial Intelligence and Smart Agriculture Technology, 2022 | | 2022 |
| Cereal Grains: Volume 2 AK Goyal BoD–Books on Demand, 2021 | | 2021 |
Babatunde OLAWOYEVerified email at studio.unibo.it
