Yusuf Olamide Kewuyemi

4PUBLICATIONS
7CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food packaging, preservation and processingPackaging, storage and transportation (excl. food and agricultural products)Food sustainability
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Publications (4)

|Apr 14, 2026
Probiotic Lactic Acid Bacteria-Fermented Beverages from Bambara Groundnut and Cowpea Sprouts Modulate Gut Microbiota and Short-Chain Fatty Acids.

Nobahle Pretty Cele, Yusuf Olamide Kewuyemi, Oladipupo Adiamo

|Sep 17, 2025
Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato.

Yusuf Olamide Kewuyemi, Chiemela Enyinnaya Chinma, Hema Kesa

|May 10, 2021
Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products.

Yusuf Olamide Kewuyemi, Hema Kesa, Oluwafemi Ayodeji Adebo

|May 09, 2020
Fermented Edible Insects for Promoting Food Security in Africa.

Yusuf Olamide Kewuyemi, Hema Kesa, Chiemela Enyinnaya Chinma

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Frequent Collaborators

3 joint publications

Hema Kesa

3 joint publications

Oluwafemi Ayodeji Adebo

1 joint publications

Chiemela Enyinnaya Chinma

1 joint publications

Nobahle Pretty Cele