All Stories

  1. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

    Article • Cogent Food & Agriculture, May 2019, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Dr Abdul-Rasaq A Adebowale, Dr Adegoke H Bakare, Dr. Emmanuel Oladeji Alamu

  2. Optimisation of the Processing Conditions on the Culinary Qualities of Pressure-Cooked Boiled Yam

    Article • Journal of Culinary Science & Technology, July 2018, Taylor & Francis

    Dr Adegoke H Bakare, Dr MOJISOLA OLANIKE ADEGUNWA

  3. Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

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

    Dr Adegoke H Bakare, Dr Olajide P Sobukola

  4. Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design

    Article • Journal of Food Process Engineering, September 2016, Wiley

    Dr Olajide P Sobukola, Dr Adegoke H Bakare

  5. Perception of Nigerian Consumers on the Culinary, Social, and Health Attributes of Pepper Soup

    Article • Journal of Culinary Science & Technology, May 2016, Taylor & Francis

    Dr Adegoke H Bakare

  6. Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

    Article • Food Science & Nutrition, May 2016, Wiley

    Dr Adegoke H Bakare

  7. Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours

    Article • Food Science & Nutrition, December 2015, Wiley

    Dr Adegoke H Bakare

  8. Proximate, phytochemical and sensory quality of instant pepper soup mix

    Article • Journal of Culinary Science & Technology, December 2015, Taylor & Francis

    Dr Adegoke H Bakare

  9. Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communisFrost) Flour

    Article • Journal of Culinary Science & Technology, June 2014, Taylor & Francis

    Dr Adegoke H Bakare

  10. Fungal and bacterial metabolites of stored maize (Zea mays, L.) from five agro-ecological zones of Nigeria

    Article • Mycotoxin Research, March 2014, Springer Science + Business Media

    Dr Adegoke H Bakare

  11. Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours

    Article • Journal of Culinary Science & Technology, March 2014, Taylor & Francis

    Dr Adegoke H Bakare

  12. Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

    Article • Journal of Culinary Science & Technology, July 2013, Taylor & Francis

    Dr Adegoke H Bakare