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OKE, Emmanuel Kehinde
223  results:
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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/..
 
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2

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/..
 
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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/..
 
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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/..
 
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5

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/..
 
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6

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/..
 
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7

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/..
 
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8

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/..
 
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9

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..
 
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10

Functional and pasting properties of wheat/tigernut pomace ..:

IDOWU MICHAEL AYODELE ; ADEOLA ABIODUN ADEROJU ; OKE EMMANUEL KEHINDE..
https://hrcak.srce.hr/file/322196.  , 2019
Link: https://doi.org/10.17508..
 
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11

Breaking barriers: Unearthing the hindrances to embracing e..:

Oke, Ayodeji Emmanuel ; Aliu, John ; Akinpelu, Taiwo Marcus..
Energy and Built Environment.  , 2024
Link: https://doi.org/10.1016/..
 
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12

Potential Implication of in ovo Feeding of Phytogenics in P..:

Akosile, Oluwaseun Ayomide ; Kehinde, Festus Olasehinde ; Oni, Aderanti Ifeoluwa.
Translational Animal Science.  7 (2023)  1 - p. , 2023
Link: https://doi.org/10.1093/..
 
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13

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..
 
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14

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/..
 
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15

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..
 
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