Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea von Ogundele, Opeolu. M., Akintola, Ayooluwa. T., Fasogbon, Beatrice M., Adebo, Oluwafemi.A.

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Therapeutic potential and roles of dietary seaweeds in food: A systematic review von Fasogbon, Beatrice M, Ademuyiwa, Oluwaseun H, Ogundipe, Oladeinde O.

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Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties von Fasogbon, Beatrice M., Taiwo, Kehinde A.

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Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability von Bamidele, Oluwaseun P., Fasogbon, Beatrice M.

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Physico‐chemical properties of instant ogbono (Irvingia gabonensis) mix powder von Bamidele, Oluwaseun P., Ojedokun, Omotayo S., Fasogbon, Beatrice M.

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Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea) von Iyiola, Oluyinka A., Patel, Nikita, Fasogbon, Beatrice M., Badmos, Abdul-Hameed A., Olatunde, Sogo J., Oyeyinka, Adewumi T., Akintayo, Olaide A., Ajisafe, Aishat O., Oyeyinka, Samson A.

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Effect of microwave treatment on cooking time, colour, sensory andnutritional properties of Bambara groundnut (Vigna subterranea) von Oyeyinka, Samson A, Ajisafe, Aishat O, Akintayo, Olaide A, Iyiola, Oluyinka A, Oyeyinka, Adewumi T, Olatunde, Sogo J, Badmos, Abdul-Hameed A, Fasogbon, Beatrice M, Patel, Nikita

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