Oluwatoyin Onipe
University of Venda
H-index: 10
Africa-South Africa
Top articles of Oluwatoyin Onipe
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour | Scientific African | Oluwatoyin O Onipe Musundwa M Matshisevhe Shonisani E Ramashia Mpho E Mashau | 2024/3/1 |
Changes in the quality of deep-fried dough as influenced by hydrocolloids | CyTA-Journal of Food | Rotshidzwa M Mudau Oluwatoyin O Onipe Afam IO Jideani | 2023/12/31 |
Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology | Scientific Reports | Vhulenda Melinda Mathobo Oluwatoyin Oladayo Onipe Henry Silungwe Shonisani Eugenia Ramashia Tonna Ashim Anyasi | 2023/2/8 |
Finger millet seed coat—a functional nutrient-rich cereal by-product | Oluwatoyin Oladayo Onipe Shonisani Eugenia Ramashia | 2022/11/14 | |
Classification of African Native Plant Foods Based on Their Processing Levels | Afam IO Jideani Oluwatoyin O Onipe Shonisani E Ramashia | 2022/4/29 | |
Research Article Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran | Oluwatoyin O Onipe Daniso Beswa Afam IO Jideani | 2021 | |
Millets cereal grains: nutritional composition and utilisation in Sub-Saharan Africa | Shonisani Eugenia Ramashia Mpho E Mashau Oluwatoyin O Onipe | 2021/12/6 | |
Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough | Frontiers in Sustainable Food Systems | Ndamulelo Mudau Khuthadzo Ramavhoya Oluwatoyin O Onipe Afam IO Jideani | 2021/10/29 |
Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran | Journal of Food Quality | Oluwatoyin O Onipe Daniso Beswa Afam IO Jideani | 2021/8/30 |
Wheat bran modifications for enhanced nutrition and functionality in selected food products | Oluwatoyin O Onipe Shonisani E Ramashia Afam IO Jideani | 2021/6/26 | |
In vitro starch digestibility and glycaemic index of fried dough and batter enriched with wheat and oat bran | Foods | Oluwatoyin O Onipe Daniso Beswa Afam IO Jideani | 2020/9/27 |
Confocal laser scanning microscopy and image analysis for elucidating crumb and crust microstructure of bran-enriched South African fried dough and batter | Foods | Oluwatoyin O Onipe Daniso Beswa Afam IO Jideani | 2020/5/9 |
Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya | Oluwatoyin Oladayo Onipe | 2020 |
Co-Authors
