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Adeyemi Ayotunde Adeyanju

Showing results (1-10 of 8) with videos related to

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Foods (Basel, Switzerland)|December 11, 2025
Effect of Okara Inclusion on Starch Digestibility and Phenolic-Related Health-Promoting Properties of Sorghum-Based Instant PorridgesAdeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Frontiers in Nutrition|November 10, 2025
Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural propertiesAdeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Journal of Food Science|April 10, 2025
Consumers' attitudes toward 3D food printing: A South African contextNicole Cunningham, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Frontiers in Nutrition|April 17, 2026
Intention to consume 3D-printed food: perspectives across generational dividesNicole Cunningham, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Heliyon|October 2, 2023
Effects of frozen of marula fruits <i>(Sclerocarya birrea)</i> on chemical, antioxidant activities, and sensory properties of marula fruit juiceLungile Kkany Nthabiseng, Adeyemi Ayotunde Adeyanju, Oluwaseun Peter Bamidele
Food Science & Nutrition|June 18, 2025
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite FlourOlalekan J Adebowale, Adeyemi Ayotunde Adeyanju, Tabea Mokhele, et al.
Nutrients|December 31, 2025
Beyond Calories: Addressing Micronutrient Deficiencies in the World's Most Vulnerable Communities-A ReviewJames Ayokunle Elegbeleye, Olanrewaju E Fayemi, Wisdom Selorm Kofi Agbemavor, 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.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|December 11, 2025
Effect of Okara Inclusion on Starch Digestibility and Phenolic-Related Health-Promoting Properties of Sorghum-Based Instant PorridgesAdeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Frontiers in Nutrition|November 10, 2025
Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural propertiesAdeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Journal of Food Science|April 10, 2025
Consumers' attitudes toward 3D food printing: A South African contextNicole Cunningham, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Frontiers in Nutrition|April 17, 2026
Intention to consume 3D-printed food: perspectives across generational dividesNicole Cunningham, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo
Heliyon|October 2, 2023
Effects of frozen of marula fruits <i>(Sclerocarya birrea)</i> on chemical, antioxidant activities, and sensory properties of marula fruit juiceLungile Kkany Nthabiseng, Adeyemi Ayotunde Adeyanju, Oluwaseun Peter Bamidele
Food Science & Nutrition|June 18, 2025
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite FlourOlalekan J Adebowale, Adeyemi Ayotunde Adeyanju, Tabea Mokhele, et al.
Nutrients|December 31, 2025
Beyond Calories: Addressing Micronutrient Deficiencies in the World's Most Vulnerable Communities-A ReviewJames Ayokunle Elegbeleye, Olanrewaju E Fayemi, Wisdom Selorm Kofi Agbemavor, 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.
Pageof 1