| Mathematical modeling of thin‐layer pineapple drying BF Olanipekun, TY Tunde‐Akintunde, OJ Oyelade, MG Adebisi, ... Journal of food processing and preservation 39 (6), 1431-1441, 2015 | 93 | 2015 |
| Use of essential oils in food preservation OE Adelakun, OJ Oyelade, BF Olanipekun Essential oils in food preservation, flavor and safety, 71-84, 2016 | 63 | 2016 |
| Effect of fermentation with Rhizopus oligosporus on some physico-chemical properties of starch extracts from soybean flour BF Olanipekun, ET Otunola, OE Adelakun, OJ Oyelade Food and chemical toxicology 47 (7), 1401-1405, 2009 | 34 | 2009 |
| Effect of fermentation on antinutritional factors and in vitro protein digestibility of Bambara nut ( Voandzeia subterranean L.) BF Olanipekun, ET Otunola, OJ Oyelade Food Sci. Qual. Manag 39, 2015 | 28 | 2015 |
| Proximate and fatty acid composition of Bambara groundnut (Voandzeia subterranean L. Thouars) as influenced by fermentation with a combination of Rhizopus oligosporus and R … BF Olanipekun, ET Otunola, JA Adejuyitan, JA Adeyanju Transnational Journal of Science and Technology 2 (9), 77-87, 2012 | 27 | 2012 |
| Effect of varieties on the proximate, nutritional and anti-nutritional composition of nine variants of African yam bean seeds (Sphenostylis Stenocarpa) VF Abioye, BF Olanipekun, OT Omotosho Food Sci. Technol 1 (5), 2015 | 25 | 2015 |
| Production and evaluation of cheese-like product from the blend of soy milk and coconut milk JA Adejuyitan, BF Olanipekun, OA Moyinwin Archives of Applied Science Research 6 (4), 263-266, 2014 | 19 | 2014 |
| Potential use of soybean flour (Glycine max) in food fortification OE Adelakun, KG Duodu, E Buys, BF Olanipekun Soybean-bio-active compounds, 2013 | 19 | 2013 |
| Changes in the Protein and Cyanide Contents of Pupuru as affected by Duration of Fermentation of Cassava with Species of Rhizopus JA Adejuyitan, ET Otunola, IF Bolarinwa, BF Olanipekun Journal of Food Chemistry and Nanotechnology 3 (1), 19-23, 2017 | 10 | 2017 |
| Nutritional and Microbiological Attributes of Soybean (Glycine max) during Fermentation with Rhizopus oligosporus B Olanipekun, O Adelakun Journal of Food Science and Quality Management 39, 111- 118, 2015 | 10 | 2015 |
| Potentials of pigeon pea-wheat flour mixes in bread production BF Olanipekun, VF Abioye, OJ Oyelade, CO Osemobor Asian Food Sci. J 4, 1-8, 2018 | 8 | 2018 |
| Effect of fermentation and variety on quality attributes of okra seed (Abelmoschus esculentus (L.) Moench) flour OE Adelakun, BF Olanipekun, O Akingbaso, BM Adhikar Donnish Journal of Food Science and Technology 3 (1), 001-006, 2017 | 7 | 2017 |
| Effect of soybeans treatment on some quality parameters of soy-gari GO Ogunlakin, BF Olanipekun, JM Okpor, TA Ajayeoba Donnish Journal of Food Science and Technology 1 (1), 001-005, 2015 | 7 | 2015 |
| Effect of drying conditions on energy utilization during cocoyam drying T Afolabi, T Tunde-Akintunde, BF Olanipekun Agricultural Engineering International: CIGR Journal 16 (4), 135-145, 2014 | 7 | 2014 |
| Quality assessment of flour and cookies from wheat, African yam bean and acha flours SO Adeyanju, J.A., Babarinde, G.O., Olanipekun, B.F., Bolarinwa, I.F., Oladokun Journal of Food Research 5 (1), 371-379, 2021 | 6* | 2021 |
| Studies on selected properties of soybean (Glycine max) during fermentation with Rhyzopus oligosoporus BF Olanipekun M. Tech thesis, Ladoke Akintola University of Technology, Ogbomosho, 2004 | 6 | 2004 |
| Proximate and fatty composition of bambara groundnut (Voandzeia subterranea) as Influenced by fermentation with a combination of Rhizopus oligosporous and R. nigricans BF Olanipekun, ET Otunola, JA Adejuyitan, JA Adeyanju Transnat J Sci Technol 2, 107-110, 2012 | 4 | 2012 |
| Effect of fermentation on the vitamin and mineral contents of Bambara nut using selected Rhizopus species BF Olanipekun, ET Otunola, OJ Oyelade LAUTECH Journal of Engineering and Technology 8 (2), 69-78, 2014 | 3 | 2014 |
| Nutritional, microbiological, sensory and some physical attributes of bread from wheat fermented soybean mixes ET Otunola, BF Olanipekun, OJ Oyelade, MO Oke, OO Akinbade International Journal of Food and Agriculture Research 3 (1), 104-113, 2006 | 3 | 2006 |
| Quality assessment of fermented gruel (ogi) made from sorghum (Sorghum bicolour) and moringa leaves (Moringa oleifera) VF Abioye, BF Olanipekun, SA Olaniyan, OO Oyakale Asian Food Science Journal 4 (3), 1-7, 2018 | 2 | 2018 |
