| Comparison of chemical composition, functional properties and amino acids composition of quality protein maize an d common maize SH Abiose, AV Ikujenlola AJFST 5, 81-89, 2014 | 96* | 2014 |
| Chemical and functional properties of complementary food from malted and unmalted Acha (Digitaria exilis), Soybean (Glycine max) and Defatted sesame seeds (Sesamun indicum L) AV Ikujenlola J. Eng. Appl. Sci 39 (6), 471-475, 2008 | 54 | 2008 |
| Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends FO Adetuyi, OF Badejo, AV Ikujenlola, SV Omosuli African Journal of Food Science 3 (2), 056-060, 2009 | 51 | 2009 |
| Evaluation of quality characteristics of high nutrient dense complementary food from mixtures of malted quality protein maize (Zea mays l.) and steamed cowpea (Vigna unguiculata) AV Ikujenlola, EA Adurotoye Journal of Food Processing & Technology 5 (1), 1, 2014 | 46 | 2014 |
| Physico-chemical properties of complementary food from malted quality protein maize (Zea mays L.) and defatted fluted pumpkin flour (Telfairia occidentalis Hook, f.). AV Ikujenlola, SO Oguntuase, SV Omosuli Food and public Health 3 (6), 323-328, 2013 | 44 | 2013 |
| Nutritional quality assessment of complementary foods produced from fermented and malted quality protein maize fortified with soybean flour SH Abiose, AV Ikujenlola, FI Abioderin Polish Journal of Food and Nutrition Sciences 65 (1), 2015 | 42 | 2015 |
| Potential Complementary Food from Quality Protein Maize ( s L.) Supplemented with Sesame (Sesamum indicum) and Mushroom (Oudemansiella radicata) AV Ikujenlola, OB Ogunba J Nutr Food Sci 8 (698), 2, 2018 | 21 | 2018 |
| Effects of processing on the yield and physico-chemical properties of cassava products AV Ikujenlola, BO Opawale Advanced Materials Research 18, 165-170, 2007 | 16 | 2007 |
| Nutritional status and feeding habits of females in public and private Universities in Osun state, Southwestern, Nigeria AV Ikujenlola, TS Adekoya Heliyon 6 (9), e05023, 2020 | 14 | 2020 |
| Chemical and sensory properties of probioticated drinks from blends of African yam bean, soybean and coconut milk analogues AV Ikujenlola, EA Adurotoye, HA Adeniran Acta Universitatis Cibiniensis. Series E: Food Technology 23 (2), 147-156, 2019 | 13 | 2019 |
| Application of Quality Protein Maize in the formulation of broiler’s finisher feed EO Giwa, AV Ikujenlola Journal of Science, Food and Hospitality 1 (1), 47-50, 2009 | 12 | 2009 |
| Effects of malting and fermentation on the nutritional qualities of complementary foods produced from maize varieties and soy bean grains AV Ikujenlola Doctor of Philosophy Thesis submitted Obafemi Awolowo University Ile-Ife, 2010 | 10 | 2010 |
| Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour produced from stored roots SV Omosuli, AV Ikujenlola, AT Abisuwa J Food Sci Nutr The 3 (1), 009-013, 2017 | 9 | 2017 |
| Quality and in vivo assessment of precooked weaning food from quality protein maize, soy bean and cashew nut flour blends AV Ikujenlola Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2016 | 9 | 2016 |
| Quality evaluation of weaning food produced from malted cowpea and rice blends AV Ikujenlola Knowledge Rev 8 (1), 83-87, 2004 | 9 | 2004 |
| Nutritional quality and safety assessment of complementary food produced from acha (Digitaria exilis) flour and kariya (Hildergardia barteri) protein concentrate blends AV Ikujenlola, AF Ahmida, OS Gbadamosi Journal of Food Chemistry and Nanotechnology 3, 24-30, 2017 | 8 | 2017 |
| Effect of processing on the heavy metal contents of Sarotherodon galilaeus, Tilapia zillii, and Clarias gariepinus from two water bodies in Osun State, Nigeria FE Bala, AV Ikujenlola, TO Omobuwajo Journal of Food Processing and Preservation 42 (2), e13493, 2018 | 7 | 2018 |
| Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat CT Akanbi, AV Ikujenlola Croatian journal of food science and technology 8 (1), 1-9, 2016 | 7 | 2016 |
| Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice OR Osungbade, AV Ikujenlola, SO Gbadamosi Heliyon 7 (2), e06246, 2021 | 4 | 2021 |
| Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends OF Akinyele, TO Omobuwajo, AV Ikujenlola Acta Universitatis Sapientiae, Alimentaria 13 (1), 32-50, 2020 | 4* | 2020 |
Charles Taiwo AkanbiProfessor, OBAFEMI AWOLOWO universityVerified email at oauife.edu.ng
