Author

Oluwafunmilayo Adeniran

Observed names: Adeniran, O. Y., O.O Adeniran, O.O. Adeniran, OLUWAFUNMILAYO ADENIRAN

Institution: Adekunle Ajasin University

Observed institutions: Federal University of Agriculture, Abeokuta, Adekunle Ajasin University, Federal University Oye Ekiti

OpenAlex ID: A5113511398

Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

2012 · Oluwafunmilayo Adeniran, Olusegun Atanda, et al. · Food and Nutrition Sciences · 16

Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm

2024 · A.B. Adepeju, D.M. Aluko, et al. · Heliyon · 8

Sensory Evaluation and Haematopoietic Potential of Fermented Sorghum Fortified with Sorghum bicolor Leaf in 2,4-Dinitrophenylhydrazine –Induced Anaemia in Rats

2025 · Marcus-Bello, O. A., Adeniran, O. Y., et al. · International Journal of Biochemistry Research & Review

Assessment of Mineral Content, Functional Properties and Colour of an Extruded Breakfast Cereals Using Maize, Sorghum and Date Palm

2023 · Ayo Oluwadunsin OLUGBUYI, Adefisola Bola ADEPEJU, et al. · SSRN Electronic Journal

Characterization of Lactic Acid Bacteria and Yeast Isolates Associated With Traditional Soaking of “ofada” Rice

2012 · OLUWAFUNMILAYO ADENIRAN, OLUSEGUN ATANDA, et al. · Journal of Food Processing and Preservation

Works count: 5

Citation count: 24

H-index: 2

I10-index: 1