| Nutrient composition and effect of processing treatments on anti nutritional factors of Nigerian sesame (Sesamum indicum Linn) cultivars. FM Makinde, R Akinoso International Food Research Journal 20 (5), 2013 | 118 | 2013 |
| Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours FM Makinde, R Akinoso International Food Research Journal 21 (4), 1635, 2014 | 82 | 2014 |
| Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria FM Makinde, R Akinoso Acta Scientiarum Polonorum Technologia Alimentaria 13 (3), 309-319, 2014 | 68 | 2014 |
| Physico-chemical and microbial quality of sorghum-based complementary food enriched with soybean (Glycine max) and sesame (Sesamum indicum). FM Makinde, AT Ladipo | 37 | 2012 |
| The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends F MAKINDE, AO EYITAYO Croatian journal of food science and technology 11 (1), 21-29, 2019 | 27 | 2019 |
| QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMONDAND COCONUT. FM Makinde, AA Taibat Annals: Food Science & Technology 19 (2), 2018 | 19 | 2018 |
| Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun-zaki drink M Folasade, O Oyenike African Journal of Food Science and Technology 3 (9), 204-212, 2012 | 18 | 2012 |
| Effects of processing treatments on nutritional quality of raw almond (Terminalia catappa Linn.) kernels FM Makinde, SS Oladunni Adv. Appl. Sci. Res 7, 1-7, 2016 | 16 | 2016 |
| Influence of roasting techniques on chemical composition and physico-chemical properties of sesame (Sesamum indicum) seed flour and oil FM Makinde, AO Adetutu, GO Olorunyomi Applied Tropical Agriculture 21 (2), 25-31, 2016 | 15 | 2016 |
| Effect of fermentation containers on the chemical composition of fermented sesame (Sesamum indicum L) seeds FM Makinde, R Akinoso, AO Adepoju African Journal of Food, Agriculture, Nutrition and Development 13 (1), 7122 …, 2013 | 13 | 2013 |
| Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination F Makinde, D Omolori Croatian journal of food science and technology 12 (2), 193-202, 2020 | 7 | 2020 |
| Effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea (Vigna unguiculata) flour FM Makinde, OO Abolarin Journal of Applied Sciences and Environmental Management 24 (9), 1641-1647, 2020 | 6 | 2020 |
| Influence of margarine and/or coconut oil of quality of bread prepared from wheat flour FM Makinde, O Makanjuola Asian Journal of Plant Science and Research 7 (1), 23-30, 2017 | 4 | 2017 |
| Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame (Sesamum indicum Linn) seed FM Makinde, S Ibim Nigerian Food Journal 33 (2), 88–95-88–95, 2015 | 4 | 2015 |
| Impact of Processing on Physical, Chemical and Pasting Properties of Tamarind (T. indica) Seed Flour FM Makinde, TI Ayodele Journal of Applied Sciences and Environmental Management 26 (6), 1039-1047, 2022 | 3 | 2022 |
| Impact of cooking time on the nutritional profile of sesame milk. FM Makinde, AO Akande, OF Olagunju | 2 | 2014 |
| Effect of selected plant extracts on phytochemical, antioxidant, physicochemical and sensory properties of yoghurt FM Makinde, MO Afolabi, OA Ajayi, OM Olatunji, EE Eze IOP Conference Series: Earth and Environmental Science 1219 (1), 012022, 2023 | 1 | 2023 |
| Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk OO Peters, MO Afolabi, FM Makinde IOP Conference Series: Earth and Environmental Science 1219 (1), 012020, 2023 | 1 | 2023 |
| Functionality and chemical composition of maize-okara flour blends on biscuit quality FM Makinde, ODA Tifu Ukrainian Journal of Food Science 9 (1), 2021 | 1 | 2021 |
| Nutritive value and inherent anti-nutritive factors in processed peanut (Arachis hypogaea). FM Makinde, DS Dauda Annals: Food Science & Technology 20 (4), 2019 | 1 | 2019 |
Rahman AkinosoUniversity of IbadanVerified email at ui.edu.ng
