1 Apr 2026Open access
Intention to consume 3D-printed food: perspectives across generational dividesPublisher siteFrontiers in Nutrition, Additive Manufacturing and 3D Printing Technologies
UniversitiesAdeyemi Ayotunde Adeyanju
Active, last published 2026
Adeyemi Ayotunde
Adeyanju
Scholar“Research profile drawn from open scholarly records.”
Landmark University
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01 · About the work
What I study
research summary for Adeyemi Ayotunde Adeyanju will appear here once their profile is updated.
02 · Reach
Publication output and reach
Adeyemi's work has been cited 29 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
04 · Where I am
Affiliations
Affiliation on published researchLandmark UniversityDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
9 works15 Jan 2026Open access
Nutritional composition, thermal and structural properties of extrudates from Tannin sorghum, black-eyes cowpea composite flourPublisher siteApplied Food Research, Food composition and properties
18 Jul 2025Open access1cites
Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk BlendsPublisher siteLegume Science, Botany, Ecology, and Taxonomy Studies
1 Jun 2025Open access3cites
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite FlourPublisher siteFood Science & Nutrition, Food composition and properties
30 Sept 2024Open access13cites
Changes in flavor profile of vegetable seasonings by innovative drying technologies: A reviewPublisher siteJournal of Food Science, Garlic and Onion Studies
28 Feb 2024Open access5cites
The <i>in-vitro</i> starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seedPublisher siteCyTA - Journal of Food, Cassava research and cyanide
1 Jan 20244cites
Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food productsPublisher siteElsevier eBooks, Essential Oils and Antimicrobial Activity
1 Jan 20241cites
Application of essential oils in enhancing the activities of starter culture bacteria in dairy productsPublisher siteElsevier eBooks, Probiotics and Fermented Foods
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