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  1. Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)

    Article • Journal of Food Innovation Nutrition and Environmental Sciences, December 2025, Ecoscribe Publishers Company Limited

    Babatunde Olawoye

  2. ASSESSMENT OF RICE PROCESSING AND MARKETING PRACTICES: THE CASE OF NIGERIA

    Article • Journal of Applied Life Sciences and Environment, October 2025, University of Agricultural Sciences and Veterinary Medicine in Iasi

    Babatunde Olawoye

  3. Exploring bioactive compounds and biological functions of underutilized legumes: Advancing the development of ideal plant-based milks

    Article • Journal of Future Foods, August 2025, Elsevier

    Dr. Taha Mehany, Babatunde Olawoye

  4. Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties

    Article • Food Science and Preservation, August 2025, The Korean Society of Food Preservation

    Babatunde Olawoye

  5. Regulatory considerations, safety issues, and health risks associated with the use of nonthermal processing techniques in food applications 2: irradiation, cold plasma, and ozonation

    Article • January 2025, Elsevier

    Babatunde Olawoye

  6. Techno-economic evaluation of probioticated Kunu-zaki drinks produced from millet and cocoa powder

    Article • Proceedings of the Nigerian Academy of Science, December 2024, Nigerian Academy of Science

    Babatunde Olawoye

  7. Starch Modification Using Sustainable Processing Technology: Impacts and Applications

    Article • Starch - Stärke, November 2024, Wiley

    Babatunde Olawoye

  8. Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars

    Article • Food Science and Preservation, October 2024, The Korean Society of Food Preservation

    Babatunde Olawoye

  9. Chemometrics analysis of the flow and thermal properties of cardaba banana starch

    Article • Journal of the Science of Food and Agriculture, September 2024, Wiley

    Babatunde Olawoye

  10. Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram

    Article • Starch - Stärke, June 2024, Wiley

    Babatunde Olawoye

  11. A supervised machine learning approach for the prediction of antioxidant activities of Amaranthus viridis seed

    Article • Heliyon, February 2024, Elsevier

    Babatunde Olawoye

  12. Nutraceutical compounds and potential human health benefits of pigmented millets

    Article • January 2024, Elsevier

    Babatunde Olawoye

  13. That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch

    Article • Applied Food Research, December 2023, Elsevier

    Babatunde Olawoye

  14. Multivariate analyses of selected trace elements from Kigelia africana (Lam.) Benth. plant by ICP-OES: A chemometrics approach

    Article • Journal of Trace Elements and Minerals, September 2023, Elsevier

    Babatunde Olawoye

  15. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

    Article • Critical Reviews in Food Science and Nutrition, March 2023, Taylor & Francis

    Dr. Taha Mehany, Babatunde Olawoye

  16. Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems

    Article • February 2023, Royal Society of Chemistry

    Babatunde Olawoye , Dr. Taha Mehany, Dr. Johnson .O. Esua

  17. Pigmented Sorghum: Functional Properties and Bioactive Diversity

    Article • February 2023, Royal Society of Chemistry

    Babatunde Olawoye , Dr. Taha Mehany, Dr. Johnson .O. Esua

  18. Hydrolysis of Starch

    Article • January 2023, Springer Science + Business Media

    Babatunde Olawoye

  19. Modification of Starch

    Article • January 2023, Springer Science + Business Media

    Babatunde Olawoye

  20. Octenyl Succinic Anhydride Modification of Starch

    Article • January 2023, Springer Science + Business Media

    Babatunde Olawoye

  21. Lignocellulose, dietary fibre, inulin and their potential application in food

    Article • Heliyon, August 2022, Elsevier

    Babatunde Olawoye

  22. Machine Learning and Its Application in Food Processing and Preservation

    Article • May 2022, Taylor & Francis

    Babatunde Olawoye

  23. Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC

    Article • Food Science and Applied Biotechnology, March 2022, University of Food Technologies - Plovdiv

    Babatunde Olawoye

  24. Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch

    Article • International Journal of Biological Macromolecules, March 2022, Elsevier

    Babatunde Olawoye

  25. Modifying cooking banana starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach

    Article • Proceedings of the Nigerian Academy of Science, December 2021, Nigerian Academy of Science

    Babatunde Olawoye

  26. Modelling and prediction of hydrolysis index of gluten-free cookies from cardaba banana starch vis-?-vis response surface methodology and support vector machine.

    Article • Proceedings of the Nigerian Academy of Science, December 2021, Nigerian Academy of Science

    Babatunde Olawoye

  27. Cereal Grain: A Vehicle for Improved Healthy Living

    Article • December 2021, IntechOpen

    Babatunde Olawoye

  28. Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

    Article • Food Science and Applied Biotechnology, October 2021, University of Food Technologies - Plovdiv

    Babatunde Olawoye

  29. Potatoes: Processing, Properties, and Application

    Article • August 2021, Taylor & Francis

    Babatunde Olawoye

  30. Grain Amaranth: Processing, Health Benefits and Applications

    Article • August 2021, Taylor & Francis

    Babatunde Olawoye

  31. Modeling of the Cracking Efficiency of Tenera Cultivar Palm Nuts Using Comparative Analysis Between Artificial Neural Network and Response Surface Methodology

    Article • Agricultural Research, June 2021, Springer Science + Business Media

    Babatunde Olawoye

  32. Celiac Disease Management through Gluten-Free Diets

    Article • May 2021, IntechOpen

    Babatunde Olawoye

  33. Metabolite fingerprinting of ethyl acetate fraction of Kigelia africana fruit extracts: A comparison of chemical composition using GC–MS, GC-TOF-MS and UHPLC-TOF-MS/MS

    Article • Chemical Data Collections, February 2021, Elsevier

    Babatunde Olawoye

  34. Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

    Article • Heliyon, October 2020, Elsevier

    Babatunde Olawoye

  35. UHPLC/GC‐TOF‐MS metabolomics, MTT assay, and molecular docking studies reveal physostigmine as a new anticancer agent from the ethyl acetate and butanol fractions of Kigelia africana (Lam.) Benth. fru...

    Article • Biomedical Chromatography, September 2020, Wiley

    Babatunde Olawoye

  36. Metabolome modulatory effects of Kigelia africana (Lam.) Benth. fruit extracts on oxidative stress, hyperlipidaemic biomarkers in STZ-induced diabetic rats and antidiabetic effects in 3T3 L1 adipocytes

    Article • Journal of Pharmacy and Pharmacology, August 2020, Oxford University Press (OUP)

    Adedeji Ademakinwa, Babatunde Olawoye

  37. Digestion kinetics of native and modified cardaba banana starch: A biphasic approach

    Article • International Journal of Biological Macromolecules, July 2020, Elsevier

    Babatunde Olawoye

  38. Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach

    Article • Journal of Food Processing and Preservation, June 2020, Wiley

    Babatunde Olawoye

  39. Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

    Article • Journal of Food Processing and Preservation, June 2020, Wiley

    Babatunde Olawoye

  40. Influence of processing on the physiochemical, functional and pasting properties of Nigerian Amaranthus viridis seed flour: a multivariate analysis approach

    Article • SN Applied Sciences, March 2020, Springer Science + Business Media

    Babatunde Olawoye

  41. Succinylation improves the slowly digestible starch fraction of cardaba banana starch. A process parameter optimization study

    Article • Artificial Intelligence in Agriculture, January 2020, Elsevier

    Babatunde Olawoye

  42. Modelling and Optimisation of Yoghurt Production from Tigernut (Cyperus esculentus L.) Using Response Surface Methodology (RSM)

    Article • Asian Food Science Journal, September 2018, Sciencedomain International

    Babatunde Olawoye

  43. Recent Trends in the Formulation of Gluten-Free Sorghum Products

    Article • Journal of Culinary Science & Technology, November 2017, Taylor & Francis

    Babatunde Olawoye , Mr Oladipupo Qudus Adiamo

  44. Feasibility studies of brewer's spent grain cookies

    Article • Open Agriculture, August 2017, De Gruyter

    Babatunde Olawoye

  45. Antioxidant properties of Amaranthus viridis seed as affected by processing

    Article • Cogent Food & Agriculture, February 2017, Taylor & Francis

    Babatunde Olawoye

  46. Thin-layer drying kinetics of Cardaba banana

    Article • Cogent Food & Agriculture, February 2017, Taylor & Francis

    Babatunde Olawoye

  47. Effects of Moringa oleifera Leaf Powder Suspension on the Pharmacokinetics of Amodiaquine in Rats

    Article • Journal of Complementary and Alternative Medical Research, January 2017, Sciencedomain International

    Babatunde Olawoye

  48. Nutraceutical and Antioxidant Properties of the Seeds, Leaves and Fruits of Carica papaya: Potential Relevance to Humans Diet, the Food Industry and the Pharmaceutical Industry - A Review

    Article • Turkish Journal of Agriculture - Food Science and Technology, November 2016, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Babatunde Olawoye

  49. Changes in Total Phenolic and Protein Contents during Production of Protein Isolates from Carica papaya (Pawpaw) Seeds

    Article • Turkish Journal of Agriculture - Food Science and Technology, November 2016, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Babatunde Olawoye

  50. Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds

    Article • International Journal of Food Properties, October 2016, Taylor & Francis

    Babatunde Olawoye

  51. Vernonia amygdalina: An Underutilized Vegetable with Nutraceutical Potentials – A Review

    Article • Turkish Journal of Agriculture - Food Science and Technology, September 2016, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Babatunde Olawoye

  52. Economic Studies on the Production of Fruit Juice from a Locally Sourced Fruit ‘African Star Apple’

    Article • Turkish Journal of Agriculture - Food Science and Technology, June 2016, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Babatunde Olawoye

  53. THE EFFECTS OF INTERNAL AND EXTERNAL MECHANISM ON GOVERNANCE AND PERFORMANCE OF CORPORATE FIRMS IN NIGERIA

    Article • Corporate Ownership and Control, January 2009, Virtus Interpress

    Babatunde Olawoye