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Biomass Conversion and Biorefinery|August 30, 2021
Novel plantain peel activated carbon-supported zinc oxide nanocomposites (PPAC-ZnO-NC) for adsorption of chloroquine synthetic pharmaceutical used for COVID-19 treatmentAdewumi O Dada, Adejumoke A Inyinbor, Olugbenga S Bello, et al.Heliyon|August 31, 2022
Preparation and characterization of rice husk activated carbon-supported zinc oxide nanocomposite (RHAC-ZnO-NC)Adewumi O Dada, Adejumoke A Inyinbor, Blessing E Tokula, et al.Water Environment Research : a Research Publication of the Water Environment Federation|July 6, 2021
Trapping Rhodamine B dye using functionalized mango (Mangifera indica) podOlugbenga S Bello, Kayode A Adegoke, Adejumoke A Inyinbor, et al.Heliyon|June 27, 2024
The efficiency of Raphia hookeri adsorbent in indigo carmine dye removal: Economy depth via chemometricsAdejumoke A Inyinbor, Deborah T Bankole, Pamela Solomon, et al.Critical Reviews in Food Science and Nutrition|August 18, 2021
Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developmentsCunshan Zhou, Clinton E Okonkwo, Adejumoke A Inyinbor, et al.Biotechnology Reports (Amsterdam, Netherlands)|December 16, 2024
Agrowaste-carbon and carbon-based nanocomposites for endocrine disruptive cationic dyes removal: A critical reviewAdewumi O Dada, Adejumoke A Inyinbor, Bukola T Atunwa, et al.Journal of Food Science|December 12, 2024
Physical field-assisted deep eutectic solvent processing: A green and water-saving extraction and separation technologyCunshan Zhou, Adeyemi Ayotunde Adeyanju, Charles Obiora Nwonuma, et al.Peerj|November 7, 2018
Effect of operational parameters, characterization and antibacterial studies of green synthesis of silver nanoparticles using Tithonia diversifoliaAdewumi O Dada, Adejumoke A Inyinbor, Ebiega I Idu, et al.Journal of Food Science|September 26, 2024
A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetenerClinton E Okonkwo, Adeyemi A Adeyanju, Helen Onyeaka, et al.Journal of Food Science|September 30, 2024
Changes in flavor profile of vegetable seasonings by innovative drying technologies: A reviewClinton E Okonkwo, Helen Onyeaka, Abiola F Olaniran, et al.Pageof 1