14 Jul 2025Open access1cites
Chemical, vitamin and amino acid compositions of kunu zaki produced from selected Nigeria-grown underutilised cerealsPublisher siteDiscover Food, Food composition and properties
Active, last published 2026
In food composition and properties
Grace Oluwakemi
Babarinde
Scholar“Research focused on Food composition and properties and adjacent fields.”
Claim Your Profile11
H-index
472
Citations
Grace has not officially claimed their profile. If you are Grace, claim it free.
Claim Your Profile
Pioneer
LOCKED
Pathfinder
LOCKED
Scholar
EARNED
Innovator
LOCKED
Inventor
LOCKED
Catalyst
LOCKED
Expert
UPGRADE
01 · About the work
What I study
race Oluwakemi Babarinde is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Grace's work has been cited 472 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×10Phytase and its Applications×6Phytochemicals and Antioxidant Activities×5Insect Pest Control Strategies×5Seed and Plant Biochemistry×5
04 · Where I am
Affiliations
Affiliation on published researchLadoke Akintola University of Technology, NigeriaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
8 works19 Apr 2025Open access1cites
Characterization of lecithin produced from Nigerian soybean (Glycine max) and sesame (Sesamum indicum) varieties: yield, quality and functional propertiesPublisher siteDiscover Food, Phytase and its Applications
28 Mar 2025Open access
Quality Evaluation of Cashew Apple Varieties Using Different Drying MethodsPublisher site26 Jul 2024Open access2cites
Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food FormulationsPublisher siteAsian Food Science Journal, Agricultural pest management studies
6 Jun 2024Open access1cites
Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed CoatPublisher siteEuropean Journal of Nutrition & Food Safety, Food composition and properties
1 Jan 2024Open access
Physico-Chemical and Sensory Evaluation of Novel Cookies Produced from Wheat and Cultivated Lung Mushroom (<i>Pleurotus Pulmonarius</i>) FlourPublisher siteSSRN Electronic Journal, Food Quality and Safety Studies
30 Dec 2023Open access1cites
Quality Characteristics of Cashew Apple Juice as Affected by Pre-Treatment TechniquesPublisher siteJournal of Food and Agriculture, Food Quality and Safety Studies
1 Jan 2023Open access
Influence of Drying Conditions on Phytochemical, Physiochemical and Anti-Oxidant Activities of Two Cashew Apple VarietiesPublisher siteSSRN Electronic Journal, Phytochemicals and Antioxidant Activities
Expert Academic Profiles go further
Citation trend analytics, exportable publication records, and direct enquiry routing from industry and funders.
Are you Grace?
Claim it to verify your details, connect with industry partners, and explore Fractional Domain Expert opportunities through MARATTO™.
African researchers are full of potential that too often goes unrecognised. Your MARATTO™ profile gives your work the commercial pathway it deserves.
Claim Your Profile
Free to claim · takes a minute to verify it’s you