G.V. Awolola

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 · 110 citations

Agriculture, Food Science, Nutritional Sciences +14

Antibacterial and Anti-Biofilm Activity of Flavonoids and Triterpenes Isolated from The Extracts of <i>Ficus Sansibarica</i> Warb. <i>Subsp. Sansibarica</i> (Moraceae) Extracts

G.V. Awolola, Hafizah Y. Chenia, Himansu Baijnath · African Journal of Traditional Complementary and Alternative Medicines · 2014 · 72 citations · Full text

Medicine, Medicinal Chemistry, Pharmacology +16

Proximate and nutritional composition of kola nut (Cola nitida), bitter cola (Garcinia cola) and alligator pepper (Afromomum melegueta)

E. O. Odebunmi, OO Oluwaniyi, G.V. Awolola et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2009 · 50 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments

O.O. Dosumu, Omolara O. Oluwaniyi, G.V. Awolola et al. · Nigerian Food Journal · 2012 · 27 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus

Omolara O. Oluwaniyi, Omotayo O. Dosumu, G.V. Awolola · Journal of the Turkish Chemical Society Section A Chemistry · 2016 · 27 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17