All Stories

  1. Evaluation of acha flour in the production of gluten‐free sourdough cookies

    Article • International Journal of Food Science & Technology, June 2022, Wiley

    Ayoyinka Olojede , Mr Dare Samson Olojede

  2. Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

    Article • Fermentation, January 2022, MDPI AG

    Ayoyinka Olojede

  3. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

    Article • Food Bioscience, October 2021, Elsevier

    Prof Cristobal N Aguilar, Ayoyinka Olojede

  4. Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

    Article • International Journal of Food Science & Technology, August 2020, Wiley

    Ayoyinka Olojede

  5. Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

    Article • LWT, July 2020, Elsevier

    Ayoyinka Olojede

  6. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

    Article • LWT, February 2020, Elsevier

    Ayoyinka Olojede

  7. Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

    Article • LWT, January 2020, Elsevier

    Ayoyinka Olojede

  8. Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

    Article • International Journal of Biological Macromolecules, May 2018, Elsevier

    Ayoyinka Olojede

  9. Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

    Article • LWT, September 2017, Elsevier

    Ayoyinka Olojede