Author

Ade-Omowaye B.I.O

Professor of Food Technology, Ladoke Akintola University of Technology, Ogbomoso - Cited by 2,998 - Food Processing - Food Preservation - Food Quality Control - Food product Development

Biography

Ade-Omoway is a Faculty of Agriculture, Department of Agricultural Machinery Mechanics, Ilam University, Ilam, Iran. He is the Editorial Board Member of many journals and serves as a member of various associations, apart from being an author for many books. 
Title
Cited by
Year
Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour
OE Adelakun, OJ Oyelade, BIO Ade-Omowaye, IA Adeyemi, ...Food and Chemical Toxicology 47 (6), 1123-1126, 2009200
178
2009
Evaluation of tigernut (Cyperus esculentus) wheat composite flour and bread
BIO Ade-Omowaye, BA Akinwande, IF Bolarinwa, AO AdebiyiAfrican Journal of Food Science 2 (1), 87-91, 2008200
163
2008
Chemical, physico-chemical and sensory properties of soy-plantain flour
VF Abioye, BIO Ade-Omowaye, GO Babarinde, MK AdesigbinAfrican journal of food science 5 (4), 176-180, 2011201
154
2011
Nutritional potential of nine underexploited legumes in Southwest Nigeria
BIO Ade-Omowaye, GA Tucker, I SmetanskaInternational Food Research Journal 22 (2), 798, 2015201
74
2015
Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour
OE Adelakun, OJ Oyelade, BIO Ade-Omowaye, IA Adeyemi, ...Food and Chemical Toxicology 47 (3), 657-661, 2009200
60
2009
Physicochemical properties of novel cookies produced from orange-fleshed sweet potato cookies enriched with sclerotium of edible mushroom (Pleurotus tuberregium)
FL Kolawole, BA Akinwande, BIO Ade-OmowayeJournal of the Saudi Society of Agricultural Sciences 19 (2), 174-178, 2020202
54
2020
Composite flours and breads: potential of local crops in developing countries
OA Olaoye, BIO Ade-OmowayeFlour and breads and their fortification in health and disease prevention …, 2011201
47
2011
Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour
OE Adelakun, BIO Ade-Omowaye, IA Adeyemi, M Van de VenterFood research international 47 (2), 348-352, 2012201
31
2012
Functional properties and mineral contents of a Nigerian okra seed (Abelmoschus esculentus Moench) flour as influenced by pretreatments.
OE Adelakun, BIO Ade-Omowaye, IA Adeyemi, M VenterJournal of Food Technology 8 (2), 39-45, 2010201
22
2010
Quality evaluation of ginger‐flavoured soy‐cassava biscuit
BA Akinwande, BIO Ade‐Omowaye, SA Olaniyan, OO AkintaroNutrition & Food Science 38 (5), 473-481, 2008200
22
2008
Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures
AO Abioye, VF Abioye, BIO Ade-Omowaye, AA AdedejiJ Environ Sci Toxicol Food Technol 7 (2), 17-23, 2013201
14
2013
Development and quality evaluation of non‐alcoholic beverages from maize based products
BIO Ade‐Omowaye, SA Olaniyan, IA Adeyemi, OO IsolaNutrition & Food Science 36 (3), 183-190, 2006200
14
2006
Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis.
MA Ojo, BIO Ade-Omowaye, PO NgoddyInternational Food Research Journal 25 (2), 2018201
14
2018
The preservative effects of two local Nigerian spices on the shelf life of fried bean cake snacks
TO Adedeji, BIO Ade-OmowayeJournal of Nutrition and Food Science 3 (2), 188, 2013201
11
2013
Traditional complementary foods: A critical review
AO Akinsola, OO Onabanjo, MA Idowu, BIO Ade-OmowayeGreener J. Agric. Sci 7 (9), 226-242, 2017201
10
2017
Nutrients and phytochemical profiles of some selected underutilized hard-to-cook legumes in Nigeria
MA Ojo, BIO Ade-Omowaye, PO NgoddyThe International Journal of Science and Technoledge 2 (8), 8, 2014201
10
2014
Substitution of wheat with cassava starch: effect on dough behaviour and quality characteristics of macaroni noodles
OO Oladunmoye, OC Aworh, B Ade-Omowaye, G ElemoNutrition & Food Science 4 (1), 108-121, 20120
7
2017
Production and evaluation of gari produced from cassava (Manihot esculenta) substituted with cocoyam (Colocasia esculenta)
ST Olatunde, SJ Olatunde, BIO Ade-OmowayePak. J. Food Sci 23 (3), 124-132, 2013201
7
2013
Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (Cyperus esculentus)
BIO Ade‐Omowaye, AM Adegbite, BR Adetunji, OO OladunmoyeNutrition & Food Science 39 (2), 142-150, 2009200
7
2009
Selected quality attributes of jam produced from osmo-dehydrated cashew apple.
SA Oyeyinka, BIO Ade-Omowaye, PO Ngoddy, OR KarimJournal of Food Technology 9 (1), 2-31, 2011201
7
2011

Referred From: https://scholar.google.com/citations?user=vOf87PMAAAAJ&hl=en

Cited by
Citations 2998
h-index 24
i10-index 33
Open Access Journals