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Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Food and chemical toxicology, 2009-06, Vol.47 (6), p.1123-1126

2009

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Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed ( Abelmoschus esculentus moench) flour

Food and chemical toxicology, 2009-03, Vol.47 (3), p.657-661

2009

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Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis

International food research journal, 2018-04, Vol.25 (2), p.720-729

2018

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Nutritional potential of nine underexploited legumes in Southwest Nigeria

International food research journal, 2015-01, Vol.22 (2), p.798

2015

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Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

Food research international, 2012-07, Vol.47 (2), p.348-352

2012

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Nutritional improvement of plant foods by non-thermal processing

Proceedings of the Nutrition Society, 2002-05, Vol.61 (2), p.311-318

2002

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Effect of Processing Factors on Rheological Properties of Ogi

International journal of food properties, 2003-01, Vol.6 (3), p.405-418

2003

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THE USE OF PULSED ELECTRIC FIELDS IN PRODUCING JUICE FROM PAPRIKA (CAPSICUM ANNUUM L.)

Journal of food processing and preservation, 2001-11, Vol.25 (5), p.353-365

2001

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Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)

Journal of agriculture and food research, 2023-12, Vol.14, p.100760, Article 100760

2023

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Quality evaluation of ginger-flavoured soy-cassava biscuit

Nutrition and food science, 2008-01, Vol.38 (5), p.473-481

2008

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Development and quality evaluation of non-alcoholic beverages from maize based products

Nutrition and food science, 2006-01, Vol.36 (3), p.183-190

2006

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Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

Trends in Food Science & Technology, 2001-08, Vol.12 (8), p.285-295

2001

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Potentials of high intensity electric field pulses (HELP) to food processors in developing countries

Nutrition and food science, 2006-01, Vol.36 (4), p.248-258

2006

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Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)

Journal of food science, 2002-06, Vol.67 (5), p.1790-1796

2002

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Influence of variety on protein, fat contents and some physical characteristics of okra seeds

Journal of food engineering, 2003-04, Vol.57 (2), p.111-114

2003

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Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment

Journal of food engineering, 2002-08, Vol.54 (1), p.35-43

2002

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Effects of Pretreatments on the Diffusion Kinetics and Some Quality Parameters of Osmotically Dehydrated Apple Slices

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2804-2811

2001

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Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment

Food research international, 2003, Vol.36 (5), p.475-483

2003

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Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (Cyperus esculentus)

Nutrition and food science, 2009-01, Vol.39 (2), p.142-150

2009

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Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations

Asian Food Science Journal, 2024-07, Vol.23 (8), p.43-59

2024

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Traditional Complementary Foods: A Critical Review

Greener Journal of Agricultural Sciences, 2017-11, Vol.7 (9), p.226-242

2017

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Some Physical Properties of Locust Bean Seed

Journal of agricultural engineering research, 1999-10, Vol.74 (2), p.213-215

1999

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Some Physical Properties of Shea Kernel

Journal of agricultural engineering research, 2000-08, Vol.76 (4), p.419-421

2000

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Characterization of ice cream analogue from orange-fleshed sweet potato

Food Research (Online), 2023-04, Vol.7 (2), p.121-128

2023

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Changes in some nutritional components of Vigna racemosa as influenced by hydrothermal processing techniques

Food Research (Online), 2022-02, Vol.6 (1), p.61-68

2022

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Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed ( Abelmoschus esculentus moench) flour

Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis

Nutritional potential of nine underexploited legumes in Southwest Nigeria

Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

Nutritional improvement of plant foods by non-thermal processing

Effect of Processing Factors on Rheological Properties of Ogi

THE USE OF PULSED ELECTRIC FIELDS IN PRODUCING JUICE FROM PAPRIKA (CAPSICUM ANNUUM L.)

Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)

Quality evaluation of ginger-flavoured soy-cassava biscuit

Development and quality evaluation of non-alcoholic beverages from maize based products

Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

Potentials of high intensity electric field pulses (HELP) to food processors in developing countries

Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)

Influence of variety on protein, fat contents and some physical characteristics of okra seeds

Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment

Effects of Pretreatments on the Diffusion Kinetics and Some Quality Parameters of Osmotically Dehydrated Apple Slices

Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment

Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (Cyperus esculentus)

Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations

Traditional Complementary Foods: A Critical Review

Some Physical Properties of Locust Bean Seed

Some Physical Properties of Shea Kernel

Characterization of ice cream analogue from orange-fleshed sweet potato

Changes in some nutritional components of Vigna racemosa as influenced by hydrothermal processing techniques

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