| Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties AS Chetachukwu, C Thongraung, CT Yupanqui International Journal of Dairy Technology 72 (4), 524-535, 2019 | 35 | 2019 |
| Study of oleogel as a frying medium for deep-fried chicken K Adrah, SC Adegoke, K Nowlin, R Tahergorabi Journal of Food Measurement and Characterization, 1-10, 2022 | 16 | 2022 |
| Physicochemical and microbial quality of coated raw and oleogel-fried chicken K Adrah, SC Adegoke, R Tahergorabi LWT 154, 112589, 2022 | 16 | 2022 |
| Effect of short‐chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt AS Chetachukwu, C Thongraung, CT Yupanqui Journal of Texture studies 49 (4), 434-447, 2018 | 16 | 2018 |
| Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing KS Kyaw, SC Adegoke, CK Ajani, OF Nwabor, H Onyeaka Critical Reviews in Food Science and Nutrition 64 (6), 1715-1735, 2024 | 13 | 2024 |
| Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber CWRT Abdulhakim Sharaf Eddin , Samuel Adegoke , Aseel T. Issa Journal of Aquatic Food Product Technology 29 (10), 1029-1040, 2020 | 13 | 2020 |
| Microstructural and physicochemical changes of coated and frozen fried chicken SC Adegoke, K Adrah, K Nowlin, R Tahergorabi Journal of Food Processing and Preservation 46 (9), e16822, 2022 | 5 | 2022 |
| Utilization of seafood-processing by-products for the development of value-added food products SC Adegoke, R Tahergorabi Valorization of agri-food wastes and by-products, 537-559, 2021 | 5 | 2021 |
| A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods N Mahmud, J Islam, W Oyom, K Adrah, SC Adegoke, R Tahergorabi Heliyon, 2023 | 4 | 2023 |
| Fortification of surimi gels with camel milk A Sharaf Eddin, SC Adegoke, SA Ibrahim, R Tahergorabi Journal of Aquatic Food Product Technology 30 (5), 535-548, 2021 | 4 | 2021 |
| Proteins, Peptides, and Amino Acids A Samuel Chetachukwu, R Tahergorabi, H Seyed, Vali Nutraceutical and Functional Food Components Effects of Innovative …, 2022 | | 2022 |
| Physicochemical, Microstructural and Fat-Uptake Changes of Chicken Breast Samples Coated with a Chicken Protein-Based Edible Coating and Deep Fried in Two Types of Oil during … SC Adegoke North Carolina Agricultural and Technical State University, 2021 | | 2021 |
| Conventional macro-and micromolecules separation SC Adegoke, R Tahergorabi, C Bhattacharjee, A Nath, A Cassano, ... Food Waste Recovery, 89-107, 2021 | | 2021 |
| Instrumental Quality Attributes of Alaska Pollock Derived Surimi Gels with Sweet Potato Starch K Williams, Z Mikell, S Chetachukwu Adegoke, R Tahergorabi RURALS: Review of Undergraduate Research in Agricultural and Life Sciences …, 2020 | | 2020 |
| Whole Fat Stirred Coconut Yoghurt Increases Serum IgG level in Adult Wistar Rat Model SC Adegoke, C Thongraung, CT Yupanqui, R Tahergorabi | | 2020 |
