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Ayoyinka Olufunke Olojede

Observed names: A.O. Ogunsakin, A.O. Olojede, Ayoyinka O. Olojede, Ayoyinka Olojede, Olojede Ayoyinka O. I., Olojede, Ayoyinka O.
ORCID: 0000-0001-6735-5015
Observed ORCID: 0000-0001-6735-5015
OpenAlex ID: A5036697684
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
2021 · Kolawole Banwo, Ayoyinka Olufunke Olojede, et al. · Food Bioscience · 310
Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
2019 · A.O. Olojede, A.I. Sanni, et al. · LWT · 82
Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread
2019 · A.O. Olojede, A.I. Sanni, et al. · LWT · 72
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
2017 · A.O. Ogunsakin, V. Vanajakshi, et al. · LWT · 51
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
2022 · Ayoyinka O. Olojede, Abiodun I. Sanni, et al. · Fermentation · 32
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Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
2020 · A.O. Olojede, A.I. Sanni, et al. · LWT · 27
Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet
2020 · Kolawole Banwo, Temitayo O. Fasuyi, et al. · International Journal of Food Science & Technology · 18
Novel Fermentation Techniques for Improving Food Functionality: An Overview
2025 · Precious O. Ajanaku, Ayoyinka O. Olojede, et al. · Fermentation · 14
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Transition from fermentation to precision fermentation: Role in sustainable food system
2026 · Oluwatobi Victoria Obayomi, Adekunbi Adetola Malomo, et al. · Biotechnology Reports · 9
Evaluation of acha flour in the production of gluten‐free sourdough cookies
2022 · Ayoyinka O. Olojede, Isabel O. Oahimire, et al. · International Journal of Food Science & Technology · 8
Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains
2023 · Remilekun M. Thomas, Christopher R. Falegan, et al. · Heliyon · 6
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii
2024 · Kolawole Banwo, Omotolani Jimoh, et al. · Food Biotechnology · 5
Gut dysbiosis and chronic diseases: Unraveling contributing factors, health implications, and therapeutic interventions
2025 · Oluwatobi Victoria Obayomi, Abiola Folakemi Olaniran, et al. · Food and Humanity · 2
Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization
2024 · Emmanuel Olorunleke Oludipe, Ayodele Oluwaseun Ajayi, et al. · Frontiers in Sustainable Food Systems · 2
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Author response for "Evaluation of acha flour in the production of gluten-free sourdough cookies"
2022 · Olojede, Ayoyinka O., Oahimire, Isabel O., et al. · 2
Overview of Applications of Acetic Acid Bacteria in Food Industry
2025 · Ayoyinka Olufunke Olojede, Insight Ozichiziri Osondu-igbokwe, et al. · NIPES Journal of Science and Technology Research
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Microbiological Study and Sensory Analysis of Fermented Locust Bean (Iru) Powder Preserved with Natural Preservatives
2025 · Awarun, Olorunfemi D., Olojede Ayoyinka O. I., et al. · NIPES Journal of Science and Technology Research
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The Role of Enteric Bacteria in Elemental Sulfur Therapy
2024 · Olorunfemi Dapo Awarun, Ayoyinka Olufunke Olojede, et al.
Works count: 18
Citation count: 640
H-index: 9
I10-index: 8
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