| Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products YO Kewuyemi, H Kesa, OA Adebo Critical Reviews in Food Science and Nutrition 62 (28), 7866-7904, 2022 | 77 | 2022 |
| Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review OA Adebo, SA Oyeyinka, JA Adebiyi, X Feng, JD Wilkin, YO Kewuyemi, ... International Journal of Food Science & Technology 56 (4), 1514-1534, 2021 | 63 | 2021 |
| Fermented edible insects for promoting food security in Africa YO Kewuyemi, H Kesa, CE Chinma, OA Adebo Insects 11 (5), 283, 2020 | 54 | 2020 |
| Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum YO Kewuyemi, PB Njobeh, E Kayitesi, JA Adebiyi, AB Oyedeji, ... Journal of Cereal Science 95, 103042, 2020 | 30 | 2020 |
| Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles SS Sobowale, OH Animashaun, AF Mulaba‐Bafubiandi, TS Abidoye, ... Food Science & Nutrition 6 (8), 2210-2226, 2018 | 26 | 2018 |
| 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits YO Kewuyemi, H Kesa, R Meijboom, OA Alimi, OA Adebo Scientific reports 12 (1), 12347, 2022 | 17 | 2022 |
| Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours YO Kewuyemi, H Kesa, OA Adebo International Journal of Food Science & Technology 57 (3), 1527-1543, 2022 | 15 | 2022 |
| Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour SS Sobowale, YO Kewuyemi, AT Olayanju SN Applied Sciences 3, 1-12, 2021 | 13 | 2021 |
| Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours YO Kewuyemi, H Kesa, R Meijboom, OA Alimi, OA Adebo Innovative Food Science & Emerging Technologies 83, 103243, 2023 | 9 | 2023 |
| Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional … ST Tene, DT Ndinteh, JR Dongmo, OA Adebo, YO Kewuyemi, ... Journal of Agriculture and Food Research 9, 100342, 2022 | 6 | 2022 |
| Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices SS Sobowale, JI Agbawodike, YO Kewuyemi, OA Adebo Journal of Food Processing and Preservation 46 (7), e16683, 2022 | 6 | 2022 |
| Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity SS Sobowale, OB Omotoso, YO Kewuyemi, OP Olatidoye Croatian journal of food science and technology 12 (2), 165-176, 2020 | 6 | 2020 |
| SPME-GC-HRTOF-MS dataset of fermented maize flour volatilome OA Adebo, S Gbashi, YO Kewuyemi, SS Sobowale, AS Adeboye, ... F1000Research 11, 1198, 2022 | 1 | 2022 |
| Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato YO Kewuyemi, OA Adebo Scientific Reports 14 (1), 1987, 2024 | | 2024 |
| Development of a maize meal based-drink fermented using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). DP Masehlele, JA Adebo, YO Kewuyemi, OA Adebo Agricultural Engineering International: CIGR Journal 25 (2), 2023 | | 2023 |
| African Fermented Vegetable and Fruit-Based Products Gbashi, S., Moyo, S., Olopade, B., Areo, O., Lawal, O., Momoh, C., Igbashio ... Indigenous Fermented Foods for the Tropics, 227-244, 2023 | | 2023 |
| SPME-GC-HRTOF-MS dataset of fermented maize flou r volatilome [version 1; peer review: awaiting peer review] OA Adebo, S Gbashi, YO Kewuyemi, SS Sobowale, AS Adeboye, ... | | 2022 |
| Development of a healthy 3D printed cowpea-quinoa snack for the hospitality industry YO Kewuyemi PQDT-Global, 2021 | | 2021 |
Oluwafemi AdeboUniversity of JohannesburgVerified email at uj.ac.za
