All Stories

  1. High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

    Article • Food Production Processing and Nutrition, March 2024, Springer Science + Business Media

    Dr Solomon Akinremi Makanjuola

  2. Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products

    Article • Measurement Food, September 2022, Elsevier

    Dr Solomon Akinremi Makanjuola

  3. Nutritional Composition, Bioactive Properties, and In-Vivo Glycemic Index of Amaranth-Based Optimized Multigrain Snack Bar

    Article • SSRN Electronic Journal, January 2022, Elsevier

    Dr Solomon Akinremi Makanjuola

  4. A mixture design approach to developing a cereal-based complementary meal for better nutritional quality

    Article • October 2021, African Journal of Food, Agriculture, Nutrition and Development

    Dr Solomon Akinremi Makanjuola

  5. Food and water security in developing economies: impact of the pandemic and possible interventions

    Article • The North African Journal of Food and Nutrition Research, April 2021, The North African Journal of Food and Nutrition Research (NAJFNR)

    Dr Solomon Akinremi Makanjuola

  6. Modelling and prediction of antioxidant properties of tea (Camellia sinensis (L.) Kuntze) leaf

    Article • Scientific African, July 2020, Elsevier

    Dr Solomon Akinremi Makanjuola

  7. Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish (Clarias gariepinus ) Using Response Surface Methodology

    Article • Preventive Nutrition and Food Science, December 2018, The Korean Society of Food Science and Nutrition

    Dr Solomon Akinremi Makanjuola

  8. Modelling and prediction of selected antioxidant properties of ethanolic ginger extract

    Article • Journal of Food Measurement & Characterization, February 2018, Springer Science + Business Media

    Dr Solomon Akinremi Makanjuola

  9. Enhancing Sensory Perception of Plant Based Nutraceutical Drinks by Combining Plants from Different Sources :A Preliminary Study of Tea and Ginger Blend

    Article • Preventive Nutrition and Food Science, December 2017, The Korean Society of Food Science and Nutrition

    Dr Solomon Akinremi Makanjuola

  10. Influence of particle size and extraction solvent on antioxidant properties of tea and ginger

    Article • Food Science & Nutrition, August 2017, Wiley

    Dr Solomon Akinremi Makanjuola

  11. Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract

    Article • Preventive Nutrition and Food Science, December 2016, The Korean Society of Food Science and Nutrition

    Dr Solomon Akinremi Makanjuola

  12. Combination of Antioxidants from Different Sources Could offer Synergistic Benefits: A Case Study of Tea and Ginger Blend

    Article • Natural Product Communications, November 2015, SAGE Publications

    Dr Solomon Akinremi Makanjuola

  13. Optimization and prediction of antioxidant properties of a tea‐ginger extract

    Article • Food Science & Nutrition, April 2015, Wiley

    Dr Solomon Akinremi Makanjuola, Dr Victor Ndigwe Enujiugha, Dr Olufunmilayo Sade Omoba

  14. Application of RSM and Multivariate Statistics in Predicting Antioxidant Property of Ethanolic Extracts of Tea-Ginger Blend

    Article • European Journal of Medicinal Plants, January 2015, Sciencedomain International

    Dr Solomon Akinremi Makanjuola

  15. How consumers assess flexible packaging

    Article • Food Quality and Preference, January 2015, Elsevier

    Dr Solomon Akinremi Makanjuola, Dr Victor N. Enujiugha

  16. Variations in physico-chemical and sensory qualities of canned unpeeled halved tomatoes as influenced by cultivar, soak treatment and brine composition

    Article • African Journal of Food Science, February 2012, Academic Journals

    Dr Solomon Akinremi Makanjuola

  17. Influence of cultivar, soak treatment and brine composition on the physico-chemical and sensory qualities of unpeeled whole canned tomatoes.

    Article • Nigerian Food Journal, December 2010, Elsevier

    Dr Solomon Akinremi Makanjuola