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Response to Readers’ Comments on Published Paper: “Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology” by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372–1378]

Food and bioprocess technology, 2012-08, Vol.5 (6), p.2632-2635

Akinoso, Rahman

2012

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Elucidating energy requirements for size reduction of malted maize, soybean and sorghum milling using attrition mill

Energy conversion and management. X, 2021-09, Vol.11, p.100100, Article 100100

2021

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PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH ‘AMALA’ MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR

Journal of microbiology, biotechnology and food sciences, 2021-10, Vol.11 (2), p.e3728

2021

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Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Food and bioprocess technology, 2012-05, Vol.5 (4), p.1372-1378

2012

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Elucidating the energy-utilization patterns for five methods of groundnut cake ( Kulikuli ) production

Croatian journal of food science and technology, 2021-06, Vol.13 (1), p.26-35

2021

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Quality characteristics of sweet potato leaves ( Ipomoea batatas L.) as influenced by processing and storage conditions

Croatian journal of food science and technology, 2022-12, Vol.14 (2), p.202-209

2022

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Optimization of oil extraction from locust bean using response surface methodology

European journal of lipid science and technology, 2011-02, Vol.113 (2), p.245-252

2011

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Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Journal of chemistry, 2020, Vol.2020, p.1-7

2020

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Optimization of oil extraction from giant bushel gourd seeds using response surface methodology

Food science & nutrition, 2016-09, Vol.4 (5), p.759-765

2016

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Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

Journal of biosystems engineering, 2017-03, Vol.42 (1), p.56-61

2017

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Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

International journal of food studies, 2017-10, Vol.6 (2), p.245-256

2017

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Energy pattern and conservations of condiment produced from soybean (Glycine max)

International journal of food studies, 2018-04, Vol.7 (1), p.111-119

2018

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Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.239-245

2018

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Effect of freeze–thaw cycles on the nutritional quality of some selected N igerian soups

Food science & nutrition, 2016-03, Vol.4 (2), p.163-180

2016

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Stability offrozen Nigerian soups as affected by freeze-thaw cycles

Croatian journal of food science and technology, 2018-11, Vol.10 (2), p.206-219

2018

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Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill

Food and bioprocess technology, 2013, Vol.6 (1), p.160-168

2013

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Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes

African Journal of Food Science, 2015-05, Vol.9 (5), p.335-341

2015

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Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014-07, Vol.13 (3), p.309-319

2014

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Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2021-01, Vol.15 (3-4), p.139

2021

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Optimization of Yam Milling-A Response Surface Approach

Advance Journal of Food Science and Technology, 2012-08, Vol.4 (4)

2012

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Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2020-07, Vol.15 (3/4), p.139-146

2020

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Effects of roasting on physicochemical properties and fatty acids composition of okra seed oil

Measurement. Food, 2023-02, Vol.9, p.100076, Article 100076

2023

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Heat treatment effects on extraction of roselle (Hibiscus sabdariffa L) seed oil

European journal of lipid science and technology, 2011-12, Vol.113 (12), p.1527-1532

2011

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Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour

Food chemistry, 2014-03, Vol.146, p.515-520

2014

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Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

African Journal of Food Science, 2023-02, Vol.17 (2), p.49-58

2023

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Response to Readers’ Comments on Published Paper: “Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology” by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372–1378]

Elucidating energy requirements for size reduction of malted maize, soybean and sorghum milling using attrition mill

PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH ‘AMALA’ MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR

Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Elucidating the energy-utilization patterns for five methods of groundnut cake ( Kulikuli ) production

Quality characteristics of sweet potato leaves ( Ipomoea batatas L.) as influenced by processing and storage conditions

Optimization of oil extraction from locust bean using response surface methodology

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Optimization of oil extraction from giant bushel gourd seeds using response surface methodology

Determination of Energy and Time Requirement for Cooking Pigeon Pea (Cajanus cajan)

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Energy pattern and conservations of condiment produced from soybean (Glycine max)

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Effect of freeze–thaw cycles on the nutritional quality of some selected N igerian soups

Stability offrozen Nigerian soups as affected by freeze-thaw cycles

Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill

Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes

Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups

Optimization of Yam Milling-A Response Surface Approach

Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups

Effects of roasting on physicochemical properties and fatty acids composition of okra seed oil

Heat treatment effects on extraction of roselle (Hibiscus sabdariffa L) seed oil

Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

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