Jacob Ojobi Omedi - Concepedia

Author

Jacob Ojobi Omedi

Jiangnan University ORCID

Also Known As

Jacob Ojobi Omedi, Jacob O. Omedi, Jacob Ojobi Omedi, Jacob‐Ojobi Omedi, Omedi Jacob Ojobi

Publications

497

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology South China University of Technology Guangdong Food Industry Research Institute Macronix International (China)

About

Jacob Ojobi Omedi is an author at Jiangnan University specializing in health sciences, food microbiology, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	280
2	Microbiology	6	6	191
3	Public Health	4	4	166
4	Biomolecular Engineering	2	2	122
5	Nutrition	2	2	44

Jacob Ojobi Omedi

Publications

439

Citations

H-Index

Page 1

	Year	Citations
Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review Jacob Ojobi Omedi, Weining Huang, Binle Zhang, Cereal Chemistry BiomanufacturingFood BiophysicsBiotechnologyFrozen DoughFood Preservation	2018	89
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread Xiaojuan Tang, Ruoshi Liu, Weining Huang, LWT Dough PerformanceFood Engineering	2018	47
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles Binle Zhang, Jacob Ojobi Omedi, Jianxian Zheng, Food Bioscience Food FermentationWeissella Confusa Qs813BiotechnologyFood MicrobiologyPolysaccharide	2021	45
Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate Jacob Ojobi Omedi, Weining Huang, Jianxian Zheng LWT Food ChemistryFood FermentationAntifungal ActivityPhenolic Acid ReleaseLactic Acid Bacteria	2019	43
Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by <i>Weissella confusa </i><scp>QS</scp>813 from traditional sourdough Xiaojuan Tang, Na Liu, Weining Huang, Cereal Chemistry Microbial PhysiologyFood ChemistryWheat Starch GelFood MicrobiologyPublic Health	2018	33
Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread Chunli Jia, Wendan Yang, Zixuan Yang, Journal of Cereal Science Flour AdditionFrozen Dough BreadGrain Quality	2017	27
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains Liang Li-ting, Jacob Ojobi Omedi, Weining Huang, Food Bioscience Food ChemistryFood FunctionFood FermentationFood AnalysisFood Microbiology	2022	26
Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties Binle Zhang, Zixuan Yang, Weining Huang, Cereal Chemistry NutritionSoybean Sourdough BreadTraditional Qu StartersFood ChemistryProbiotic	2018	25
Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread Jacob Ojobi Omedi, Jing Huang, Weining Huang, Heliyon	2021	21
Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation Jacob Ojobi Omedi, Weining Huang, Xiaoqin Su, Journal of Cereal Science Food ChemistryNutritionSoy Flour SourdoughsWheat Bran SupplementationLactic Acid Bacteria	2016	19

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