I.A. Adeyemi - Concepedia

Author

I.A. Adeyemi

Ladoke Akintola University of Technology

Also Known As

I. A. ADEYEMI, I. A. Adeyemi, I. Adeyemi, I. Ayomide Adeyemi, I.A ADEYEMI, I.A. ADEYEMI, I.A. Adeyemi, ISAAC A. ADEYEMI, Isaac A Adeyemi, Isaac A. Adeyemi

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Ladoke Akintola University of Technology Obafemi Awolowo University University of Ibadan Federal University of Technology Nelson Mandela University

About

I.A. Adeyemi is an author at Ladoke Akintola University of Technology specializing in agricultural economics, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	16	595
2	Engineering	11	13	442
3	Business	2	2	33
4	Management	2	2	33
5	Natural Sciences	1	1	66

I.A. Adeyemi

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Functional and physicochemical properties of flours of six Mucuna species Yemisi A. Adebowale, I.A. Adeyemi, A. A. Oshodi AFRICAN JOURNAL OF BIOTECHNOLOGY Food ChemistryNutritionHealth SciencesBotanyM. Veracruz Mottle	2005	188
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, Food and Chemical Toxicology Food ChemistryNutritionNigerian Okra SeedNutraceutical IngredientChemical Composition	2009	125
Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi I.A. Adeyemi, O. Beckley Journal of Cereal Science Food ChemistryBiomanufacturingEngineeringFood FermentationBiochemistry	1986	66
Isolation, fractionation and characterisation of proteins from Mucuna bean Yemisi A. Adebowale, I.A. Adeyemi, A. A. Oshodi, Food Chemistry EngineeringMucuna BeanBiochemistryNatural SciencesBiotechnology	2007	66
Dry-milling of sorghum for ogi manufacture I.A. Adeyemi Journal of Cereal Science EngineeringSustainable AgricultureAgricultural EconomicsGrain ScienceOgi Manufacture	1983	61
Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize‐based nonfermented food gel Mathew K. Bolade, I.A. Adeyemi, A. O. Ogunsua International Journal of Food Science & Technology NutritionEngineeringFood AnalysisFood BiophysicsAgricultural Economics	2009	56
Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour Oluyemisi Elizabeth Adelakun, O.J. Oyelade, B.I.O. Ade‐Omowaye, Food and Chemical Toxicology Food ChemistryNigerian Okra SeedNutritionYield ChemicalAgricultural Chemistry	2008	52
STEEPING OF WHOLE AND DRY MILLED MAIZE KERNELS IN OGI PREPARATION J. O. Akingbala, E.U. Onochie, I.A. Adeyemi, Journal of Food Processing and Preservation	1987	48
Effects of processing conditions and packaging material on the quality attributes of dry‐roasted peanuts Abayomi P. Adebiyi, I.A. Adeyemi, A. O. Olorunda Journal of the Science of Food and Agriculture µM Transparent PolyethyleneNutritionFood PackagingFood AnalysisAgricultural Economics	2002	46
Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet O.S. Fasasi, I.A. Adeyemi, O. A. Fagbenro Pakistan Journal of Nutrition NutritionEngineeringFood AnalysisAgricultural EconomicsFood Chemistry	2007	36

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