Nigerian Food Journal
Latest Publications

TOTAL DOCUMENTS

428

(FIVE YEARS 0)

H-INDEX

10

(FIVE YEARS 0)

Published By Elsevier

0189-7241, 0189-7241

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Microbiological studies and sensory evaluation of breadfruit and cassava co-fermented into gari analogue

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.003 ◽

2015 ◽

Vol 33 (1) ◽

pp. 39-47 ◽

Author(s):

H.A. Adeniran ◽

O.M. Ajifolokun

Keyword(s):

Sensory Evaluation

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Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.004 ◽

2015 ◽

Vol 33 (1) ◽

pp. 22-28 ◽

Author(s):

Blessing I. Offia-Olua ◽

O.A. Ekwunife

Keyword(s):

Ananas Comosus ◽

Musa Sapientum ◽

Physico Chemical ◽

Sensory Qualities

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Modelling of system parameters of extruded sorghum–cowpea breakfast cereal using response surface methodology

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.002 ◽

2015 ◽

Vol 33 (1) ◽

pp. 1-7 ◽

Author(s):

D.I. Gbenyi ◽

I. Nkama ◽

M.H. Badau ◽

T.A. Shittu

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Breakfast Cereal ◽

System Parameters

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Comparison of antioxidative effects of methanol orange peel extract and butylatedhydroxytoluene on stability of crude peanut oil

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.008 ◽

2015 ◽

Vol 33 (1) ◽

pp. 35-38 ◽

Author(s):

J.O. Arawande ◽

B.F. Borokini

Keyword(s):

Orange Peel ◽

Antioxidative Effects ◽

Orange Peel Extract ◽

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Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.014 ◽

2015 ◽

Vol 33 (1) ◽

pp. 90-96 ◽

Author(s):

T.A. Shittu ◽

F. Idowu-Adebayo ◽

I.I. Adedokun ◽

O. Alade

Keyword(s):

Water Vapor ◽

Rheological Behavior ◽

Water Vapor Adsorption ◽

Adsorption Characteristics ◽

Vapor Adsorption

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Physico-chemical properties of wheat-yam flour composite bread

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.011 ◽

2015 ◽

Vol 33 (1) ◽

pp. 12-17 ◽

Author(s):

C. Amandikwa ◽

M.O. Iwe ◽

A. Uzomah ◽

A.I. Olawuni

Keyword(s):

Chemical Properties ◽

Physico Chemical ◽

Yam Flour ◽

Composite Bread

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The resistant starch content of some cassava based Nigerian foods

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.007 ◽

2015 ◽

Vol 33 (1) ◽

pp. 29-34 ◽

Author(s):

Frank C. Ogbo ◽

Edith N. Okafor

Keyword(s):

Resistant Starch ◽

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Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.012 ◽

2015 ◽

Vol 33 (1) ◽

pp. 83-89 ◽

Author(s):

O.A. Aregbesola ◽

B.S Ogunsina ◽

A.E. Sofolahan ◽

N.N. Chime

Keyword(s):

Mathematical Modeling ◽

Drying Characteristics ◽

Thin Layer Drying ◽

Irvingia Gabonensis

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Assessment of the microbial qualities of noodles and the accompanying seasonings

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.005 ◽

2015 ◽

Vol 33 (1) ◽

pp. 48-53 ◽

Author(s):

W. Akhigbemidu ◽

A. Musa ◽

O. Kuforiji

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Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.001 ◽

2015 ◽

Vol 33 (1) ◽

pp. 18-21 ◽

Author(s):

R.M.O. Kayode ◽

T.F. Olakulehin ◽

B.S. Adedeji ◽

O. Ahmed ◽

T.H. Aliyu ◽

...

Keyword(s):

Oyster Mushroom ◽

Fatty Acid Profiles ◽

Pleurotus Sajor Caju

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