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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
J Sci Food Agric. 2023 Oct 23. doi: 10.1002/jsfa.13072. Online ahead of print.
J Sci Food Agric. 2023.
PMID: 37872724
Review.
End-user preferences for pounded yam and implications for food product profile development.
Otegbayo B, Madu T, Oroniran O, Chijioke U, Fawehinmi O, Okoye B, Tanimola A, Adebola P, Obidiegwu J.
Otegbayo B, et al. Among authors: oroniran o.
Int J Food Sci Technol. 2021 Mar;56(3):1458-1472. doi: 10.1111/ijfs.14770. Epub 2020 Sep 1.
Int J Food Sci Technol. 2021.
PMID: 33776246
Free PMC article.
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Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races.
Otegbayo BO, Oguniyan DJ, Olunlade BA, Oroniran OO, Atobatele OE.
Otegbayo BO, et al. Among authors: oroniran oo.
J Food Sci Technol. 2018 Jan;55(1):205-216. doi: 10.1007/s13197-017-2913-0. Epub 2017 Nov 1.
J Food Sci Technol. 2018.
PMID: 29358812
Free PMC article.
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