| Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads EA Irondi, YT Imam, EO Ajani Frontiers in Food Science and Technology 2, 974588, 2022 | 12 | 2022 |
| Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits EA Irondi, YT Imam, EO Ajani, EO Alamu Grain & oil science and technology, 2023 | 9 | 2023 |
| Effect of Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread EA Irondi, YT Imam, EO Ajani Acta Universitatis Cibiniensis. Series E: Food Technology 25 (1), 43-52, 2021 | 9 | 2021 |
| Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance YT Imam, EA Irondi, W Awoyale, EO Ajani, EO Alamu Frontiers in Sustainable Food Systems 8, 1251760, 2024 | 2 | 2024 |
| Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies KO Abdulrazaaq, YT Imam, EA Irondi, EO Ajani Frontiers in Food Science and Technology 4, 1365021, 2024 | | 2024 |
| In Vitro Bioactivities and Sensory Qualities of Gluten-Free Bread Made from Whole Millet and Natural Hydrocolloids Composite Flour YT Imam PQDT-Global, 2021 | | 2021 |
| Grain & Oil Science and Technology EA Irondi, YT Imam, EO Ajani, EO Alamu Food hydrocolloids 3, 10, 0 | | |
EMMANUEL AjaniProfessor, Department of Biochemistry, Kwara State University, Nigeria在 kwasu.edu.ng 的电子邮件经过验证
EMMANUEL AjaniProfessor, Department of Biochemistry, Kwara State University, Nigeria在 kwasu.edu.ng 的电子邮件经过验证
Emmanuel Anyachukwu IrondiLecturer and Researcher, Kwara State University, Malete, Nigeria在 kwasu.edu.ng 的电子邮件经过验证