Samson A. Oyeyinka - Search Results

Year	Number of Results
2015	1
2016	2
2017	1
2018	1
2019	2
2020	4
2021	6
2022	2
2023	4
2024	0

1

Wheat starch structure-function relationship in breadmaking: A review.

van Rooyen J, Simsek S, Oyeyinka SA, Manley M. van Rooyen J, et al. Among authors: oyeyinka sa. Compr Rev Food Sci Food Saf. 2023 May;22(3):2292-2309. doi: 10.1111/1541-4337.13147. Epub 2023 Apr 3. Compr Rev Food Sci Food Saf. 2023. PMID: 37010110 Review.

2

Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review.

Oyedeji AB, Green E, Adebiyi JA, Ogundele OM, Gbashi S, Adefisoye MA, Oyeyinka SA, Adebo OA. Oyedeji AB, et al. Food Res Int. 2021 Feb;140:110042. doi: 10.1016/j.foodres.2020.110042. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648268 Review.

3

A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods.

Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. Oyeyinka SA, et al. Int J Biol Macromol. 2021 Apr 15;176:87-95. doi: 10.1016/j.ijbiomac.2021.02.066. Epub 2021 Feb 9. Int J Biol Macromol. 2021. PMID: 33577814 Review.

4

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour.

van Rooyen J, Simsek S, Oyeyinka SA, Manley M. van Rooyen J, et al. Foods. 2022 Jan 12;11(2):207. doi: 10.3390/foods11020207. Foods. 2022. PMID: 35053938 Free PMC article. Review.

5

A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes.

Oyeyinka SA, Singh S, Amonsou EO. Oyeyinka SA, et al. Food Chem. 2021 Jul 1;349:129165. doi: 10.1016/j.foodchem.2021.129165. Epub 2021 Jan 26. Food Chem. 2021. PMID: 33556723 Review.

6

The prospects of African yam bean: past and future importance.

George TT, Obilana AO, Oyeyinka SA. George TT, et al. Among authors: oyeyinka sa. Heliyon. 2020 Nov 11;6(11):e05458. doi: 10.1016/j.heliyon.2020.e05458. eCollection 2020 Nov. Heliyon. 2020. PMID: 33235936 Free PMC article. Review.

7

Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd-grape beverage production.

Gbashi S, Maselesele TL, Njobeh PB, Molelekoa TBJ, Oyeyinka SA, Makhuvele R, Adebo OA. Gbashi S, et al. Sci Rep. 2023 Jul 20;13(1):11755. doi: 10.1038/s41598-023-38322-3. Sci Rep. 2023. PMID: 37474706 Free PMC article.

8

Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology.

Ogundele OM, Gbashi S, Oyeyinka SA, Kayitesi E, Adebo OA. Ogundele OM, et al. Among authors: oyeyinka sa. Molecules. 2021 Oct 11;26(20):6137. doi: 10.3390/molecules26206137. Molecules. 2021. PMID: 34684718 Free PMC article.

9

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation.

Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Adebo OA, et al. Molecules. 2021 Nov 5;26(21):6702. doi: 10.3390/molecules26216702. Molecules. 2021. PMID: 34771110 Free PMC article.

10

Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes.

Oyeyinka SA, Singh S, Adebola PO, Gerrano AS, Amonsou EO. Oyeyinka SA, et al. Carbohydr Polym. 2015 Nov 20;133:171-8. doi: 10.1016/j.carbpol.2015.06.100. Epub 2015 Jul 10. Carbohydr Polym. 2015. PMID: 26344269

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