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Halimat O. Sanni‐Olayiwola

Observed names: H.O. Sanni-Olayiwola, Halimat O. Sanni-Olayiwola, SANNI-OLAYIWOLA HALIMAH OLAMIDE, Sanni-Olayiwola Halimat Olamide
Observed institution: University of Ilorin
ORCID: 0000-0001-5929-825X
Observed ORCID: 0000-0001-5929-825X
OpenAlex ID: A5064377127
Effect of processing methods on the chemical composition and bio‐accessibility of beta‐carotene in orange‐fleshed sweet potato
2020 · Fausat L. Kolawole, Mutiat A. Balogun, et al. · Journal of Food Processing and Preservation · 7
Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup
2018 · KOLAWOLE FAUSAT LOLA, BALOGUN MUTIAT ADEBANKE, et al. · Croatian Journal of Food Science and Technology · 6
Physical and chemical characteristics of moringa - fortified orange sweet potato flour for complementary food
2017 · Kolawole Fausat Lola, Balogun Mutiat Adebanke, et al. · Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam · 6
Influence of trona (sodium sesquicarbonate) concentrations and storage period on the physicochemical properties, antinutrients, micronutrients and sensory qualities of dried okra (Abelmoschus esculentus L.) powder
2024 · Fausat L. Kolawole, Toluwanimi A. Alonge, et al. · Journal of Stored Products Research · 5
Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods
2024 · Halimat O. Sanni‐Olayiwola, Fausat L. Kolawole, et al. · Future Postharvest and Food · 1
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Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition
2023 · Fausat L. Kolawole, Amirat T. Adeolomo, et al. · Journal of Food Measurement & Characterization · 1
Effect of Pleurotus tuberregium sclerotium on chemical, antimicrobial and sensory properties of packaged tomato paste
2020 · F.L. Kolawole, M.A. Balogun, et al. · Agrosearch
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Works count: 7
Citation count: 26
H-index: 4
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