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Yusuf Olamide Kewuyemi
Affiliation: Biotechnology and Food Technology, University of Johannesburg
Verified email at student.uj.ac.za
Cited by: 512
Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours
YO Kewuyemi, H Kesa… - International Journal of …, 2022 - Wiley Online Library
Cited by: 25
Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato
YO Kewuyemi, OA Adebo - Scientific Reports, 2024 - nature.com
Cited by: 11
Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours
YO Kewuyemi, H Kesa, R Meijboom, OA Alimi… - Innovative Food Science …, 2023 - Elsevier
Cited by: 21
Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products
YO Kewuyemi, H Kesa, OA Adebo - Critical Reviews in Food …, 2022 - Taylor & Francis
Cited by: 125
Rheological, thermal and physicochemical properties of bioprocessed flour from cowpea, sorghum and orange fleshed sweet potato
YO Kewuyemi, CE Chinma, H Kesa… - Journal of Food …, 2024 - Wiley Online Library
Cited by: 2
Fermented edible insects for promoting food security in Africa
YO Kewuyemi, H Kesa, CE Chinma, OA Adebo - Insects, 2020 - mdpi.com
Cited by: 84