Author

Akanbi Charles Taiwo

Professor, OBAFEMI AWOLOWO university - Cited by 1,631 - Food Science and Technology

Biography

Charles Taiwo Akanbi had his BSc in Food Science and Technology from Obafemi Awolowo Unversity in 1980. He obtained his MSc and PhD from University of Reading and University of Leeds respectively. His research area has been in food processing engineering. He has more than 30 articles publication in reputable journals both locally and internationally. He has put in more than 27 years into teaching and research.
Title
Cited by
Year
Studies on the physicochemical, functional and sensory properties of gari processed from dried cassava chips
EO Udoro, AT Kehinde, SG Olasunkanmi, TA CharlesJournal of Food Processing and Technology 5 (1), 293, 2014201
43
2014
Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds
O Kadiri, CT Akanbi, BT Olawoye, SO GbadamosiInternational journal of food properties 20 (11), 2423-2436, 2017201
37
2017
Effects of drying temperature on the nutrients of Moringa (Moringa oleifera) leaves and sensory attributes of dried leaves infusion
Z Olabode, CT Akanbi, B Olunlade, AA AdeolaDirect Research Journal of Agriculture and Food Science 3 (5), 177-122, 2015201
29
2015
Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour
OP Bamidele, CT AkanbiFood science & nutrition 1 (5), 377-383, 2013201
27
2013
Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network
B Olawoye, SO Gbadamosi, IO Otemuyiwa, CT AkanbiHeliyon 6 (10), 2020202
25
2020
Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles
O Kadiri, SO Gbadamosi, CT AkanbiJournal of Food Measurement and Characterization 13, 3267-3284, 191
20
2019
Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar
CT Akanbi, O Kadiri, SO GbadamosiInternational journal of biological macromolecules 134, 946-953, 202
19
2019
Comparative studies of physico-chemical properties of yam (Discorea rotundata), cocoyam (Collocasia taro), breadfruit (Artocapus artilis) and plantain (Musa parasidiaca …
BS Oladeji, CT Akanbi, SO GbadamosiAfrican Journal of Food Science 7 (8), 210-215, 2013201
18
2013
Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties
BS Oladeji, CT Akanbi, SO GbadamosiJournal of Food Measurement and Characterization 11, 1148-18, 2017201
15
2017
Effect of fermentation on the physicochemical properties, pasting profile and sensory scores of normal endosperm maize and quality protein maize flours
BS Oladeji, OA Irinkoyenikan, CT Akanbi, SO GbadamosiInternational Food Research Journal 25 (3), 1100-1108, 2018201
15
2018
Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach
B Olawoye, SO Gbadamosi, IO Otemuyiwa, CT AkanbiJournal of food processing and preservation 44 (9), e14686, 2020202
15
2020
Modification of amaranth (Amaranthus viridis) starch, identification of functional groups, and its potentials as fat replacer
TO Fasuan, SO Gbadamosi, CT AkanbiJournal of Food Biochemistry 42 (5), e12537, 2018201
14
2018
Physico-chemical and nutritional evaluation of co-processed fermented yellow maize ogi (an infant diet) and carrot blends.
BS Oladeji, CT Akanbi, SI IbironkeAnnals: Food Science & Technology 15 (1), 202
14
2014
Effect of the addition of hydrocolloids to tomato-carrot juice blend
OG Nwaokoro, CT AkanbiJournal of Nutritional Health & Food Science 3 (1), 1-10, 2015201
13
2015
Application of osmotic pressure in modification of Amaranthus viridis starch
TO Fasuan, CT AkanbiLwt 96, 182-192, 2018201
12
2018
Influence of drying methods and soaking media on lafun processed from cassava chips
K Taiwo, S Gbadamosi, E Izevbekhai, A Famuwagun, R Ajani, C AkanbiBritish Journal of Applied Science & Technology 16 (2), 1-14, 2016201
11
2016
Effect of gamma irradiation on amino acids profile, minerals and some vitamins content in pigeon pea (Cajanus cajan) flour
O Bamidele, C AkanbiBritish Journal of Applied Science & Technology 5 (1), 90-98, 2015201
10
2015
Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch
B Olawoye, OF Fagbohun, OO Popoola, SO Gbadamosi, CT AkanbiInternational Journal of Biological Macromolecules 201, 158-172, 2022202
9
2022
Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria
BS Oladeji, OA Irinkoyenikan, OS Gbadamosi, SI Ibironke, CT Akanbi, ...Nutrition & Food Science 46 (5), 695-705, 2016201
8
2016
Succinylation improves the slowly digestible starch fraction of cardaba banana starch. A process parameter optimization study
B Olawoye, OF Fagbohun, SO Gbadamosi, CT AkanbiArtificial Intelligence in Agriculture 4, 219-228, 2020202
7
2020

Referred From: https://scholar.google.com/citations?user=8RH0etEAAAAJ&hl=en&oi=ao

Cited by
Citations 1631
h-index 21
i10-index 45
Open Access Journals