Yunus Temitayo Imam

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani et al. · Grain & Oil Science and Technology · 2023 · 34 citations · Full text

Agriculture, Food Science, Nutrition +17

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale et al. · Frontiers in Sustainable Food Systems · 2024 · 25 citations · Full text

Agriculture, Food Science, Nutrition +14

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani · Frontiers in Food Science and Technology · 2022 · 17 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

Emmanuel Anyachukwu Irondi, Hope Tomiloba Aina, Yunus Temitayo Imam et al. · Frontiers in Food Science and Technology · 2025 · 15 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +15

Effect of <i>Brachystegia Eurycoma</i> Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani · Acta Universitatis Cibiniensis. Series E: Food Technology · 2021 · 11 citations · Full text

Agriculture, Food Science, Cereal Science +13