Yusuf Olamide Kewuyemi

Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

Yusuf Olamide Kewuyemi, Patrick Berka Njobeh, Eugénie Kayitesi et al. · Journal of Cereal Science · 2020 · 40 citations

Food Fermentation, Food Analysis, Lactic Acid Bacteria +8

Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour

Sunday Samuel Sobowale, Yusuf Olamide Kewuyemi, T.M.A. Olayanju · SN Applied Sciences · 2021 · 35 citations · Full text

Nutrition, Engineering, Food Analysis +17

Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours

Yusuf Olamide Kewuyemi, Hema Kesa, Reinout Meijboom et al. · Innovative Food Science & Emerging Technologies · 2022 · 32 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Yusuf Olamide Kewuyemi, Hema Kesa, Reinout Meijboom et al. · Scientific Reports · 2022 · 31 citations · Full text

Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours

Yusuf Olamide Kewuyemi, Hema Kesa, Oluwafemi Ayodeji Adebo · International Journal of Food Science & Technology · 2021 · 28 citations

Nutrition, Engineering, Distinct Whole Grains +23