Author

Victoria Funmilayo Abioye

Associate Professor, Ladoke Akintola University Of Technology, Ogbomoso - Cited by 666 - food chemistry. processing and post harvest technology

Biography

A Researcher, Pharmacognosist, Plant Scientist, with necessary drive and determination needed to resolve research problems, possessing effective organizational skills aimed at enhancing management functions. I am also a Fashion designer.  
Title
Cited by
Year
Influence of variety on protein, fat contents and some physical characteristics of okra seeds
OJ Oyelade, BIO Ade-Omowaye, VF AdeomiJournal of Food Engineering 57 (2), 111-114, 2003200
213
2003
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
Proximate composition and sensory properties of moringa fortified yellow maize-ogi
VF ABIOYEAfrican Journal of Food Science Research ISSN 2375-0723 Vol. 3 (1), pp. 155 …, 201583201
83
2015
Proximate composition and sensory properties of moringa fortified maize-ogi
VF Abioye, MO AkaJournal of Nutrition & Food Sciences 12, 001, 2015201
83
2015
Effects of different drying methods on the nutritional and quality attributes of baobab leaves (Adansonia digitata)
VF Abioye, JA Adejuyitan, CF IdowuAgriculture and Biology Journal of North America 5 (3), 104-108, 2014201
32
2014
Effect of germination on anti-oxidant activity, total phenols, flavonoids and anti-nutritional content of finger millet flour
VF Abioye, GO Ogunlakin, G TaiwoJournal of Food Processing & Technology 9 (02), 1-5, 2018201
28
2018
Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch
VF Abioye, IA Adeyemi, BA Akinwande, P Kulakow, B Maziya-DixonCogent Food & Agriculture 3 (1), 1296401, 2017201
25
2017
Effect of varieties on the proximate, nutritional and anti-nutritional composition of nine variants of African yam bean seeds (Sphenostylis Stenocarpa)
VF Abioye, BF Olanipekun, OT OmotoshoFood Sci. Technol 1 (5), 2015201
23
2015
Effect of tempeh on some properties of ‘agidi’, a West African fermented maize gel
ET Otunola, O Ogunsola, VF AbioyeInt. J. Food Agric. Res 3 (1), 119-128, 2006200
15
2006
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
QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN
EG Abioye V.F, Olatunde S.JInternational Journal of Research - Granthaalayah, 6 (11), 172-183, 2018201
13
2018
Effect of some processing variables on the quality attributes of yam flour
VF AbioyeJournal of Agricultural Science and Technology. B 2 (5B), 621, 202
12
2012
Potentials of pigeon pea-wheat flour mixes in bread production
BF Olanipekun, VF Abioye, OJ Oyelade, CO OsemoborAsian Food Science Journal 4 (2), 1-8, 2018201
7
2018
Quality evaluation of sweetpotato-based complementary food
SJ Olatunde, OD Oyewole, VF Abioye, GO Babarinde, RO AdetolaAgrosearch 20 (1), 94-105, 2020202
6
2020
Effect of soy flour fractions on some functional and physico-chemical properties of plantain flour
VF Abioye, BIO Ade-Omowaye, MK AdesigbinReforms in the Food Industry for Meeting Future Challenges in Africa …, 20020
6
2006
Effects of different local debittering methods on some chemical components and antioxidants in Bitter leaf (Vernonia amygdalina)
VF Abioye, EA Akande, BO AlukoInternational Journal of Research in chemistry and environment 4 (1), 96-101, 2014201
5
2014
Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour
VF Abioye, OA Olodude, V Atiba, IO OyewoAgrosearch 20 (1), 13-22, 2020202
4
2020
Effect of drying temperatures and yam slices thickness on the quality attributes of yam flour
VF Abioye, GO Ogunlakin, GO Babarinde, B AdeotiNigerian Food Journal 26 (2), 270-271, 2008200
4
2008
Influence of variety on protein, fat contents and some physical characteristics of okra seed
OJ Odelaye, BIO Ade-Omowaye, VF AdeomiJ Food Eng 57, 111-114, 20020
3
2003
Quality assessment of fermented gruel (ogi) made from sorghum (Sorghum bicolour) and moringa leaves (Moringa oleifera)
VF Abioye, BF Olanipekun, SA Olaniyan, OO OyakaleAsian Food Science Journal 4 (3), 1-7, 01801
2
2018

Referred From: https://scholar.google.com/citations?user=ip8zSZwAAAAJ&hl=en

Cited by
Citations 666
h-index 11
i10-index 11
Open Access Journals