| Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends OB Ocheme, OE Adedeji, CE Chinma, CM Yakubu, UH Ajibo Food Science & Nutrition 6 (5), 1173-1178, 2018 | 144 | 2018 |
| Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies OE Adedeji, OD Oyinloye, OB Ocheme African journal of Food science 8 (1), 42-47, 2014 | 66 | 2014 |
| Effect of germination on functional properties and degree of starch gelatinization of sorghum flour OB Ocheme, OE Adedeji, G Lawal, UM Zakari Journal of Food Research 4 (2), 159, 2015 | 58 | 2015 |
| Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour CE Chinma, JO Abu, OE Adedeji, LC Aburime, DG Joseph, GF Agunloye, ... Food Bioscience 49, 101900, 2022 | 32 | 2022 |
| Triethanolamine (TEA) as flow improver for heavy crude oils CA Popoola, JA Ayo, OE Adedeji, O Akinleye IOSR Journal of Applied Chemistry 8 (3), 34-38, 2015 | 30 | 2015 |
| Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber JH Jang, HJ Kang, OE Adedeji, GY Kim, JK Lee, DH Kim, YH Jung Food Chemistry 403, 134366, 2023 | 23 | 2023 |
| Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa) CE Chinma, OE Adedeji, II Etim, GI Aniaka, EO Mathew, UB Ekeh, ... LWT 136, 110330, 2020 | 22 | 2020 |
| Pretreatment of selected peels for polygalacturonase production by Aspergillus awamori CICC 2040: Purification and application in mango juice extraction OE Adedeji, OO Ezekiel Bioresource technology reports 7, 100306, 2019 | 18 | 2019 |
| Effect of processing treatments on the proximate, functional and sensory properties of soy-sorghum-roselle complementary food O Adedeji, D Jegede, K Abdulsalam, U Umeohia, O Ajayi, J Iboyi British Journal of Applied Science & Technology 6 (6), 635-643, 2015 | 18 | 2015 |
| Influence of cellulose nanocrystal addition on the production and characterization of bacterial nanocellulose WY Bang, OE Adedeji, HJ Kang, MD Kang, J Yang, YW Lim, YH Jung International journal of biological macromolecules 193, 269-275, 2021 | 16 | 2021 |
| Phytochemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus) JA Ayo, OE Adedeji, G Ishaya FUW Trends in Science & Technology Journal 1 (1), 261-266, 2016 | 16 | 2016 |
| Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut … CE Chinma, PA Ibrahim, OE Adedeji, VC Ezeocha, EU Ohuoba, SI Kolo, ... Heliyon 8 (10), 2022 | 14 | 2022 |
| Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Diferent Temperature and Time Regimes OO Ezekiel, ID Okehie, OE Adedeji Current Microbiology, 2020 | 12 | 2020 |
| Functional properties of maize flour (Zea mays) and stability of its paste (tuwo) as influenced by processing methods and baobab (Adansonia digitata) pulp inclusion O Adedeji, N Tadawus Ukrainian journal of food science, 49-60, 2019 | 12 | 2019 |
| Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel OE Adedeji, OO Ezekiel LWT 132, 109891, 2020 | 9 | 2020 |
| Formulation and characterization of an interpenetrating network hydrogel of locust bean gum and cellulose microfibrils for 3D printing OE Adedeji, JY Choi, GE Park, HJ Kang, MO Aminu, JH Min, CE Chinma, ... Innovative Food Science & Emerging Technologies 80, 103086, 2022 | 7 | 2022 |
| Effects of pH and Sodium Chloride Concentration on the functional properties of locust bean pulp flour PI Akubor, EO Adedeji FUW Trends in Science and Technology Journal 1 (2), 344-347, 2016 | 7 | 2016 |
| Effects of storage time on the stability of tomato puree produced using hot-break method. OE Adedeji, JC Anuonye, OR Karim | 7 | 2012 |
| Three‐dimensional printing of wheat flour and Acheta domesticus powder blends OE Adedeji, HE Lee, Y Kim, HJ Kang, MD Kang, JY Kim, JS Kim, ... International Journal of Food Science & Technology 57 (10), 6279-6285, 2022 | 5 | 2022 |
| Safety evaluation and anti-inflammatory activity of Lactobacillus johnsonii IDCC 9203 isolated from feces of breast-fed infants OE Adedeji, SA Chae, OH Ban, WY Bang, H Kim, HJ Jeon, CE Chinma, ... Archives of Microbiology 204 (8), 470, 2022 | 5 | 2022 |
Chiemela Enyinnaya ChinmaProfessor of Food Science and Technology, Federal University of Technology, Minna, Nigeriafutminna.edu.ng의 이메일 확인됨
