Atinuke O. Idowu - Concepedia

Author

Atinuke O. Idowu

Federal University of Technology ORCID

Also Known As

A. O. Idowu, Adeola idowu, Atinuke Idowu, Atinuke O. Idowu, Atinuke Olamide Idowu, O. A. Idowu, A. O. Akinsola

Publications

278

Citations

H-Index

Concepts

All Affiliations

Federal University of Technology Mountain Top University University of Manitoba Assam Agricultural University

About

Atinuke O. Idowu is an author at Federal University of Technology specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	85
2	Public Health	2	2	35
3	Engineering	1	1	32
4	Biochemistry	1	1	32
5	Biomolecular Engineering	1	1	32

Atinuke O. Idowu

Publications

271

Citations

H-Index

Page 1

	Year	Citations
Functional properties of sesame (Sesamum indicum Linn) seed protein fractions Atinuke O. Idowu, Adeola M. Alashi, Ifeanyi D. Nwachukwu, Food Production Processing and Nutrition	2021	69
Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate Atinuke O. Idowu, Akinsola A. Famuwagun, Tayo Nathaniel Fagbemi, International Journal of Food Properties Food ChemistryEngineeringBiochemistrySesame SeedBioanalysis	2021	32
Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran Folasade D. Odebode, Oluchi T. Ekeleme, Oluwole Steve Ijarotimi, Journal of Food Biochemistry NutritionSoybean CakeAgricultural EconomicsDietary FibreFlour Blends	2017	25
Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (<i>Tetracarpidium conophorum</i>) flour and protein isolates David O. Iyenagbe, Sunday A. Malomo, Atinuke O. Idowu, Food Science & Nutrition	2017	24
Development, Nutrient Composition and Sensory Properties of Biscuits Produced from Composite Flour of Wheat and African Yam Bean Atinuke O. Idowu British Journal of Applied Science & Technology	2014	23
Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Polish Journal of Food and Nutrition Sciences	2020	23
Physicochemical characteristics of flours of faba bean as influenced by processing methods John C. Anderson, Atinuke O. Idowu, Ummed Singh, Plant Foods for Human Nutrition Food ChemistryFood PhysicPhysicochemical CharacteristicsFood AnalysisFood Processing	1994	19
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (<i>sesamum indicum</i> L) Seed Flours Sunday O. Lawal, Atinuke O. Idowu, Sunday A. Malomo, Journal of Culinary Science & Technology Food ChemistryNutritionFood FunctionFood CompositionIn Vitro Fermentation	2019	19
Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and <i>Moringa oleifera</i> composite flour blends Adebanjo A. Badejo, Adeboye P. Osunlakin, Ademola Famakinwa, Cogent Food & Agriculture	2017	15
Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends. Atinuke O. Idowu International Food Research Journal Food ChemistryNutritionAfrican YamFood CompositionNigerian Snack	2015	12

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