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Emmanuel Kehinde Oke
227
results:
Search for persons
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Online (227)
Mediatypes
Articles (Online) (198)
Bookchapter (Online) (17)
OpenAccess-fulltext (12)
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?
1
Sensory acceptability and storage stability of pasta produc..:
Oke, Emmanuel Kehinde
;
Adeoye, Moyosore Rebecca
;
Adeola, Abiodun Aderoju
..
Food and Humanity. 1 (2023) - p. 1297-1303 , 2023
Link:
https://doi.org/10.1016/..
?
2
Proximate Composition, Cooking and Sensory Properties of No..:
Kehinde Oke, Emmanuel
;
Ayodele Idowu, Michael
;
Omobolaji Okanlawon, Khadijat
..
Journal of Culinary Science & Technology. 22 (2022) 3 - p. 547-573 , 2022
Link:
https://doi.org/10.1080/..
?
3
FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY..:
OLORODE, Omobolanle Omowunmi
;
OKE, Emmanuel Kehinde
;
AGBEBI, Pius Alaba
..
Food and Environment Safety Journal. 21 (2022) 4 - p. , 2022
Link:
https://doi.org/10.4316/..
?
4
Physiochemical and quality evaluation of kokoro (A Maize-ba..:
Okolie, Pius Ifeanyi
;
Temitope, Coker Muibat
;
Okolie, Emilymary Chima
...
Applied Food Research. 2 (2022) 1 - p. 100104 , 2022
Link:
https://doi.org/10.1016/..
?
5
Nutritional composition,anti‐nutritional properties, and se..:
Omoniyi, Saheed Adewale
;
Ibrahim, Maimuna
;
Oke, Emmanuel Kehinde
.
Journal of Food Processing and Preservation. 46 (2022) 12 - p. , 2022
Link:
https://doi.org/10.1111/..
?
6
Effect of natural fermentation on quality and sensory prope..:
Adeyeye, Samuel Ayofemi Olalekan
;
Adebayo-Oyetoro, Abiodun Omowonuola
;
Tiamiyu, Hussaina Kehinde
.
Journal of Culinary Science & Technology. 17 (2018) 3 - p. 185-194 , 2018
Link:
https://doi.org/10.1080/..
?
7
Effect of Co-Fermentation on Nutritional Composition, Anti-..:
Adeyeye, Samuel Ayofemi Olalekan
;
Adebayo-Oyetoro, Abiodun Omowonuola
;
Fayemi, Olanrewaju Emmanuel
...
Journal of Culinary Science & Technology. 17 (2017) 1 - p. 59-74 , 2017
Link:
https://doi.org/10.1080/..
?
8
Quality Attributes and Storage Stability of Bread from Whea..:
Oke, Emmanuel Kehinde
;
Idowu, Michael Ayodele
;
Sobukola, Olajide Philip
.
Journal of Culinary Science & Technology. 17 (2017) 1 - p. 75-88 , 2017
Link:
https://doi.org/10.1080/..
?
9
Occurrence of aflatoxins in Nigerian foods: a review:
Yemisi Adefunke, Jeff-Agboola
;
Kate Oluwakanyinsola, Sipasi
;
Emmanuel Kehinde, Oke
..
info:eu-repo/semantics/altIdentifier/doi/10.31895/hcptbn.18.1-2.3. , 2023
Link:
https://hrcak.srce.hr/31..
?
10
Physiochemical and quality evaluation of kokoro (A Maize-ba..:
Pius Ifeanyi Okolie
;
Coker Muibat Temitope
;
Emilymary Chima Okolie
...
http://www.sciencedirect.com/science/article/pii/S2772502222000646. , 2022
Link:
https://doi.org/10.1016/..
?
11
FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY..:
Omobolanle Omowunmi OLORODE
;
Emmanuel Kehinde OKE
;
Pius Alaba AGBEBI
..
http://fens.usv.ro/index.php/FENS/article/view/928/818. , 2022
Link:
https://doaj.org/article..
?
12
Complementary Foods and Its Processing Methods: A Review:
Emmanuel Kehinde Oke
;
Samuel Ayofemi Olalekan Adeyeye
;
Omobolanle Omowunmi Olorode
https://hrcak.srce.hr/file/404694. , 2022
Link:
https://doi.org/10.17508..
?
13
SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT..:
Emmanuel Kehinde OKE
;
Michael Ayodele IDOWU
;
Nurat Oluwadamilola THANNI
.
http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/687. , 2019
Link:
https://doaj.org/article..
?
14
Development, Evaluation and Sensory Quality of Orange Flesh..:
Akinjide Olubunmi, Akinsola
;
Oyeyemi Abraham, Idowu
;
Abigail Mojirade, Laniran
..
http://hrcak.srce.hr/189321. , 2017
Link:
http://hrcak.srce.hr/189..
?
15
Complementary Foods and Its Processing Methods: A Review:
Oke, Emmanuel Kehinde
;
Adeyeye, Samuel Ayofemi Olalekan
;
Olorode, Omobolanle Omowunmi
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2022.14.1.05. , 2022
Link:
https://hrcak.srce.hr/27..
1-15