‪tolulope ojo‬ - ‪Google Scholar‬

tolulope ojo

tolulope ojo

Senior Lecturer, Food Science and Technology, Lagos State University of Science and Technology

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Food analysis Food processing GC-MS Product development


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Volatile Bioactive Components of Boiled and Roasted African Walnut (Tetracapidium conophorum) Extracts Using GC-MS OB Ogunmoyela, TI Ojo Nigerian Food Journal 38 (1), 23-33, 2020	1	2020
Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry B Olusola, O Zaccheus, Apotiola, Tolulope, A Seide Journal of Food Stability 3 (1), 38-56, 2020		2020
Drying kinetics and impact on the volatile compounds of ogi using response surface modelling B Olusola, O Zaccheus, Apotiola, Tolulope Food Research 4 (2), 474-481, 2019		2019
Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry L Ikorodu, BO Timothy

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