Concepedia
Statistics
Publications
8
Citations
130
H-Index
Active since
2016
Affiliations
University of Ilorin(Current)
Kwara State University
University of Johannesburg
University of the South Pacific - Samoa Campus
Olaide A. Akintayo is an author at University of Ilorin specializing in food chemistry, in vitro fermentation, and food technology.
Top concepts
Food ChemistryHealthFood SafetyFood QualityFood TechnologyIn Vitro FermentationNutritionFood TextureFood ProcessingBiomanufacturing
Publications per year
2016–2020
Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
Olaide A. Akintayo, John M. Obadu, Olayinka Ramota Karim et al. · LWT · 2019 · 27 citations
Food Chemistry, Sweet Potato Starch, Cassava Starch +2
Physicochemical properties of novel non-gluten cookies from fermented cassava root
Samson A. Oyeyinka, Ibiyemi B. Ojuko, Adewumi T. Oyeyinka et al. · Journal of Food Processing and Preservation · 2018 · 20 citations
Food Chemistry, Nutrition, Food Composition +10
Structural, functional, and pasting properties of starch from refrigerated cassava root
Samson A. Oyeyinka, Michael O. Salako, Olaide A. Akintayo et al. · Journal of Food Processing and Preservation · 2020 · 20 citations
Food Chemistry, Biomanufacturing, Cassava Roots +12
Quality attributes of breads from high‐quality cassava flour improved with wet gluten
Olaide A. Akintayo, Samson A. Oyeyinka, Aziz O. Aziz et al. · Journal of Food Science · 2020 · 16 citations
Physical, chemical and sensory properties of cassava (Manihot esculenta) - sweet potato (Ipomoea batatas) gari
Olayinka Ramota Karim, Balogun Mutiat Adebanke, Olaide A. Akintayo et al. · Ukrainian Journal of Food Science · 2016 · 13 citations · Full text
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