| Frying of food: a critical review EK Oke, MA Idowu, OP Sobukola, SAO Adeyeye, AO Akinsola Journal of Culinary Science & Technology 16 (2), 107-127, 2018 | 166 | 2018 |
| Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates MK Adenekan, GJ Fadimu, LA Odunmbaku, EK Oke Food science & nutrition 6 (1), 146-152, 2018 | 65 | 2018 |
| Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean E Kehinde Alawode, MA Idowu, AA Adeola, EK Oke, SA Omoniyi Croatian journal of food science and technology 9 (2), 122-129, 2017 | 48 | 2017 |
| Development, evaluation and sensory quality of orange fleshed sweet potato (Ipomoea batatas Lam) extruded pasta products A Akinjide Olubunmi, I Oyeyemi Abraham, L Abigail Mojirade, ... Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2017 | 33 | 2017 |
| Quality attributes and storage stability of bread from wheat–tigernut composite flour EK Oke, MA Idowu, OP Sobukola, HA Bakare Journal of culinary science & technology 17 (1), 75-88, 2019 | 28 | 2019 |
| Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybeans (Glycine max … SAO Adeyeye, AO Adebayo-Oyetoro, OE Fayemi, HK Tiamiyu, EK Oke, ... Journal of culinary science & technology 17 (1), 59-74, 2019 | 20 | 2019 |
| Effects of partial substitution of wheat flour with breadfruit flour on quality attributes of fried doughnut EK Oke, AO Tijani, OT Abiola, AK Adeoye, BO Odumosu Journal of Agricultural Sciences 13 (1), 72-80, 2018 | 9 | 2018 |
| Nutritional evaluation of maize-millet based complementary foods fortified with soybean. AO Akinsola, MA Idowu, EK Oke, OA Idowu, AM Laniran Annals: Food Science & Technology 18 (2), 2017 | 9 | 2017 |
| Proximate, functional, pasting and rheological properties of wheat-tiger nut composite flour EK Oke, MA Idowu, SA Omoniyi Annals Food Science and Technology 17 (2), 411-420, 2016 | 9 | 2016 |
| Quality evaluation of cocoyam-cowpea flour blends and sensory attributes of their cooked paste (amala). MA Idowu, AA Adeola, DJ Olaniyan, EK Oke, SA Omoniyi Annals: Food Science & Technology 18 (2), 2017 | 8 | 2017 |
| Chemical and functional characterization of baobab (Adansonia digitata L.) seed protein concentrate using alcohol extraction method MK Adenekan, GJ Fadimu, LA Odunmbaku, SS Nupo, SI Oguntoyinbo, ... International Journal of Environment, Agriculture and Biotechnology 2 (5 …, 2017 | 8 | 2017 |
| Functional, pasting and sensory properties of chin-chin produced from wheat-tiger nut pomace blends OE Kehinde, TA Olumide, AA Olubunmi, AO Temitope, AR Noro Nature and Science 15 (9), 74-79, 2017 | 7 | 2017 |
| Tigernut and its food application: A Review EK Oke, AO Tijani, RN Abamba, BO Odumosu, OT Abiola Researcher 11 (1), 3-78, 2019 | 6 | 2019 |
| Complementary Foods and Its Processing Methods: A Review EK Oke, SAO Adeyeye, OO Olorode Croatian journal of food science and technology 14 (1), 39-51, 2022 | 5 | 2022 |
| Physical and chemical properties of tigernut oil as influenced by variety and method of extraction AZ Oluwakemi, OE Kehinde, IM Ayodele, OO Omowunmi, OS Adewale The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2021 | 5 | 2021 |
| Nutrient composition, functional, physical and pasting properties of yellow yam (Dioscorea cayenensis) and jack bean (Canavalia ensiformis) flour blends. EK Oke, MA Idowu, OP Sobukola, HA Bakare | 5 | 2020 |
| Effect of processing methods on the chemical composition and storage stability of maize-millet-soybean complementary food. AO Akinsola, MA Idowu, TA Shittu, BIO Ade-Omowaye, EK Oke, ... Annals: Food Science & Technology 18 (2), 2017 | 5 | 2017 |
| Quality evaluation of instant noodles produced from composite breadfruit flour AO Tijani, EK Oke, HA Bakare, TR Tayo Researcher 9 (1), 21-26, 2017 | 5 | 2017 |
| Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie IM AYODELE, AA ADEROJU, OKEE KEHINDE, AA JOSEPH, ... Croatian journal of food science and technology 11 (1), 30-36, 2019 | 4 | 2019 |
| Effect of baking time and temperature on the baking quality and sensory attribute of cake produced from wheat-tigernut pomace flour blends by surface methodology. OE Kehinde, IM Ayodele, BA John, OO Omowunmi, OS Adewale Carpathian Journal of Food Science & Technology 13 (3), 2021 | 3 | 2021 |
