Prof ONAYEMI OLADIPO

Maga, j. A., Lorenz, k. and Onayemi, O. (1973). Digestive acceptability of proteins as measured by the initial rate of in-vitro proteolysis. J. Food Sci. 38(1) 173 – 174.

Onayemi, O and Potter, N. N. (1974). Preparation and storage properties of white yam (Discorea rotundata) poir flakes. J. Food Sci. 39: 559 – 562.

Onayemi, O. and Potter, N. N. (1976). Preparation functional properties and nutritional qualities of cowpea powders drum-dried with dl-methionine. J. Food Sci. 41: 48 – 53.

Onayemi, O., Pond, W. G. And Krook, L. (1976). Effects of processing on the nutritive value of cowpeas for the growing rat. Nutrition Reports International 13: 299 – 305.

Onayemi, O. (1977). Some quality factors of sweet oranges grown in Nigeria. Hort Science 12: 351 – 352.

Onayemi, O. (1978). Studies on the chemical properties of cowpea powders supplemented and drum-dried with dl-methionine. Food Chemistry 1: 265 – 270.

Onayemi, O. and Lorenz, k. (1978). Soy concentrate and soy-isolate in breadmaking. Bakers Digest 1: 18 – 24.

Onayemi, O. and Ngoddy, P. O. (1981). Process for dehydration of white yam and production of instant pounded yam flour. Nigerian patent No: 4207.

Onayemi, O. (1981). Postharvest food loss management practices in Nigeria. Ind. and Environment 4: 5 – 8.

Onayemi, O. and Bruemmer, J, H. (1984). Storage stability of grapefruit syrups. J. Food Sci. 49: 1330 – 1331.

Onayemi, O. (1984). Technique of fruits and vegetable processing and their implication for food poisoning and food borne infection. Nig. Food J. 2: 76 – 81.

Onayemi, O. (1985). Texture profile of African foods made from yam and cassava. J. Texture Studies. 16: 263 – 269.

Onayemi, O., Ojo, A and Adetunji, V. O. (1985). Peeling of yams for processing. J. Food Processing and Preservation. 9: 171 – 178.

Onayemi, O. (1986). Some chemical factors that affect the quality of processed yam. J. Food Sci. 51: 161 – 164.

Onayemi, O., Osibogun, O. A., and Obembe, O. (1986). Effect of different storage and cooking methods on some biochemical, nutritional and sensory characteristics of cowpea (Vigna unguiculata). J. Food Sci. 51: 153 – 155.

Onayemi, O., Babalola, R. O. and Badanga, A. (1987). Textural properties of cooked tropical yam (dioscorea spp). J Texture Studies 18(1): 17 – 29.

Onayemi, O. and Oluwamukomi, M. O. (1987). Moisture equilibria of some dehydrated cassava and yam products. J. Food Process Engineering 9, 191 – 200.

Onayemi, O. and Badifu, G. I. O. (1987). Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables. Quality. Plantarum/Plantarum/Plant Foods for Human Nutrition 37: 291 – 298.

Onayemi, O. and Idowu, A. (1988). Physical and chemical changes in traditionally stored yam tubers. J. Agric. and Food Chem. 36, 588 – 591.