Author

Omowumi Ibipeju Olaniyi

Observed names: Olaniyi, Omowumi, Omowumi I. Olaniyi

Institution: Obafemi Awolowo University

Observed institution: Obafemi Awolowo University

OpenAlex ID: A5044802159

Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 · Adekunbi Adetola Malomo, Babatunde Olawoye, et al. · Food Science and Applied Biotechnology · 7

Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC

2022 · Adekunbi Adetola Malomo, Oreoluwa Faith Odubanjo, et al. · Food Science and Applied Biotechnology · 4

Effect of Preservative and Storage Condition on Microorganisms in Nigerian Unripened Cheese (Wara)

2020 · Malomo, Adekunbi, Olaniyi, Omowumi, et al. · Ife Journal of Technology

Use of Principal Component Analysis and Agglomerative Hierarchy Clustering to Study the Relationship Between Alpha Amylase and Starch During Fermentation of Ogi From Maize, Sorghum and Acha

2020 · Adekunbi A. Malomo, Omowumi I. Olaniyi, et al. · Bacterial Empire

Works count: 4

Citation count: 11

H-index: 2

I10-index: