B.I.O. Ade‐Omowaye

Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

B.I.O. Ade‐Omowaye, A. Angersbach, Kehinde A. Taiwo et al. · Trends in Food Science & Technology · 2001 · 193 citations

Engineering, Health Sciences, Environmental Engineering +11

Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper

B.I.O. Ade‐Omowaye, Navin K. Rastogi, A. Angersbach et al. · Journal of Food Engineering · 2003 · 138 citations

Desiccation, Partial Osmotic Dehydration, Combined Effects +3

Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

Oluyemisi Elizabeth Adelakun, O.J. Oyelade, B.I.O. Ade‐Omowaye et al. · Food and Chemical Toxicology · 2009 · 125 citations

Food Chemistry, Nutrition, Nigerian Okra Seed +6

Influence of variety on protein, fat contents and some physical characteristics of okra seeds

O.J. Oyelade, B.I.O. Ade‐Omowaye, V.F Adeomi · Journal of Food Engineering · 2002 · 124 citations

Food Chemistry, Nutrition, Okra Seeds +7

Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing

B.I.O. Ade‐Omowaye, A. Angersbach, N.M. Eshtiaghi et al. · Innovative Food Science & Emerging Technologies · 2000 · 102 citations

Coconut Processing, Health Sciences, Pre-processing Step +6