Omolara O. Oluwaniyi

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Omolara O. Oluwaniyi, O.O. Dosumu, G.V. Awolola · Food Chemistry · 2010 · 104 citations

Nutrition, Local Processing Methods, Amino Acid Composition +8

Biosynthesis of silver nanoparticles using aqueous leaf extract of Thevetia peruviana Juss and its antimicrobial activities

Omolara O. Oluwaniyi, H. I. Adegoke, Elijah T. Adesuji et al. · Applied Nanoscience · 2015 · 93 citations · Full text

Nanoparticles, Engineering, Metal Nanoparticles +21

Comparative Proximate Analysis of Some Food Condiments

E. O. Odebunmi, Omolara O. Oluwaniyi, M. O. Bashiru · ˜The œJournal of applied sciences research · 2010 · 61 citations · Full text

Food Chemistry, Nutrition, Proximate Composition +11

Evaluation of the Anti‐Diabetic Activity of Polysaccharide from <i>Cordyceps cicadae</i> in Experimental Diabetic Rats

Qianping Zhang, Opeyemi Joshua Olatunji, Hongxia Chen et al. · Chemistry & Biodiversity · 2018 · 33 citations

Anti‐diabetic Activity, Cordyceps Cicadae, Experimental Diabetic Rats +12

The potential of Oleander (Thevetia peruviana) in African agricultural and industrial development: a case study of Nigeria.

L. A. Usman, Omolara O. Oluwaniyi, S. A. Ibiyemi et al. · Journal of Applied Biosciences · 2009 · 26 citations · Full text

Thevetia Peruviana, Industrial Development, Development Economics +5