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1
Oat hydration kinetics at different temperatures evaluation, model, and validation
Oat hydration kinetics at different temperatures evaluation, model, and validation
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Oat hydration kinetics at different temperatures evaluation, model, and validation

S. O Oladele L. A. S Agbetoye; O. F Osundahunsi; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e13159, p. 1-9, 2019

Oxford 2019

Item não circula. Consulte sua biblioteca.(Acessar)

2
Hydration kinetics of Carioca beans at different pHs
Hydration kinetics of Carioca beans at different pHs
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Hydration kinetics of Carioca beans at different pHs

Samouel Olugbenga Oladele Oluwatooyin F Osundahunsi; Leo A. S Agbetoye; Pedro Esteves Duarte Augusto

Journal of Food Process Engineering Oxford art. e12908, p. 1-7, 2018

Oxford 2018

Item não circula. Consulte sua biblioteca.(Acessar)

3
Nutrients assessment of some lima bean varieties grown in southwest Nigeria
Nutrients assessment of some lima bean varieties grown in southwest Nigeria
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Nutrients assessment of some lima bean varieties grown in southwest Nigeria

Seidu, K T ; Osundahunsi, O F ; Osamudiamen, P M

International food research journal, 2018-04, Vol.25 (2), p.848-853 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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4
Fatty acid characterisation, sterol composition and spectroscopic analysis of selected Cucurbitaceae seed oils
Fatty acid characterisation, sterol composition and spectroscopic analysis of selected Cucurbitaceae seed oils
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Fatty acid characterisation, sterol composition and spectroscopic analysis of selected Cucurbitaceae seed oils

Ogunbusola, E M ; Fagbemi, T N ; Osundahunsi, O F

International food research journal, 2017-04, Vol.24 (2), p.696 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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5
Nutritional evaluation, with emphasis on protein quality, of maize-based complementary foods enriched with soya bean and cowpea tempe
Nutritional evaluation, with emphasis on protein quality, of maize-based complementary foods enriched with soya bean and cowpea tempe
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Nutritional evaluation, with emphasis on protein quality, of maize-based complementary foods enriched with soya bean and cowpea tempe

Osundahunsi, O. F. ; Aworh, O. C.

International journal of food science & technology, 2003-10, Vol.38 (7), p.809-813 [Periódico revisado por pares]

Oxford, UK: Blackwell Science Ltd

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6
Scanning electron microscope study and pasting properties of unripe and ripe plantain
Scanning electron microscope study and pasting properties of unripe and ripe plantain
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Scanning electron microscope study and pasting properties of unripe and ripe plantain

Osundahunsi, O. F

Journal of food, agriculture & environment, 2009, Vol.7 (3-4), p.182-186

Helsinki: WFL publisher

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7
Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars
Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars
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Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars

Osundahunsi, Oluwatooyin F ; Fagbemi, Tayo N ; Kesselman, Ellina ; Shimoni, Eyal

Journal of agricultural and food chemistry, 2003-04, Vol.51 (8), p.2232-2236 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity
Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity
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Thermal Stability of Genistein and Daidzein and Its Effect on Their Antioxidant Activity

Ungar, Yael ; Osundahunsi, Oluwatooyin F ; Shimoni, Eyal

Journal of agricultural and food chemistry, 2003-07, Vol.51 (15), p.4394-4399 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Supplementation of biscuit using rice bran and soybean flour
Supplementation of biscuit using rice bran and soybean flour
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Supplementation of biscuit using rice bran and soybean flour

Bunde, M. C ; Osundahunsi, F. O ; Akinoso, R

African journal of food, agriculture, nutrition, and development : AJFAND, 2010-09, Vol.10 (9), p.4047-4059 [Periódico revisado por pares]

Kenya: Rural Outreach Program

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10
Functional properties of extruded soybean with plantain flour blends
Functional properties of extruded soybean with plantain flour blends
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Functional properties of extruded soybean with plantain flour blends

Osundahunsi, O F

Journal of food, agriculture & environment, 2006, Vol.4 (1), p.57-60

Helsinki: WFL publisher

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