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Adedamola Iyioluwa Akinyede

Observed names: A.I. Akinyede, Adedamola I. Akinyede, Akinyede A. I., Akinyede Adedamola I
ORCID: 0000-0002-6127-5206
Observed ORCID: 0000-0002-6127-5206
OpenAlex ID: A5031819180
Chemical and Functional Properties of Full Fat and Defatted Cassia fistula Seed Flours
2009 · A.I. Akinyede, I.A. Amoo · Pakistan Journal of Nutrition · 35
Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg ( Monodora myristica ) and its membrane ultrafiltration peptide fractions
2020 · Adedamola I. Akinyede, Tayo N. Fagbemi, et al. · Journal of Food Biochemistry · 24
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Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed
2022 · Temitope Yemisi Akinyemi, Adedamola Iyioluwa Akinyede, et al. · NFS Journal · 22
Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.
2023 · Adedamola Iyioluwa Akinyede, Ebenezer Oladipupo Ayibiowu, et al. · Journal of Future Foods · 16
Chemical and functional properties of full fat and defatted Dioclea reflexa seed flours
2005 · Adedamola Iyioluwa Akinyede, I. A. Amoo, et al. · Journal of Food Agriculture & Environment · 14
Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate
2016 · Adedamola I. Akinyede, Abraham T. Girgih, et al. · Journal of Food Processing and Preservation · 13
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Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soycake, rice bran and carrot pomace blends
2020 · Akinyede Adedamola I, Oluwajuyitan Timilehin D, et al. · MOJ Food Processing & Technology · 11
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Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products
2017 · Adedamola I. Akinyede, Sunday A. Malomo, et al. · Journal of the American Oil Chemists Society · 9
Antioxidant activity and blood glucose reduction potential of Malabar Chestnut in Streptozotocin Induced Diabetic Rats
2022 · Adedamola Iyioluwa Akinyede, Adeola Bimbola Fehintola, et al. · Journal of Agriculture and Food Research · 7
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Nutritional composition and antioxidant potential of different seed parts of Nigerian Malabar chestnut (Pachira glabra Pasq.)
2026 · Adedamola Iyioluwa Akinyede, Daniel Sunkanmi Ajewole · Exploration of Foods and Foodomics · 2
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Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat
2020 · Akinyede A. I., Akande, M. O., et al. · Journal of Food Technology Research · 1
Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours
2026 · Mary T. Ademosun, Olufunmilayo S. Omoba, et al. · Food Chemistry International
Effect of Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours
2026 · Adedamola Iyioluwa Akinyede, Temitope Yemisi Akinyemi, et al. · Food Science and Processing
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Erratum to “Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed” [29(2022) 35–42]
2023 · Temitope Yemisi Akinyemi, Adedamola Iyioluwa Akinyede, et al. · NFS Journal
Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot.
2022 · Opeyemi Rhoda Fasua, Adedamola Iyioluwa Akinyede, et al. · IPS Journal of Nutrition and Food Science
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Works count: 15
Citation count: 154
H-index: 8
I10-index: 7
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