https://orcid.org/0000-0002-3393-1712
Citations (8)
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Clement Olusola Ogidi, Ayodele Oluwayemisi Ogunlade, Rachael Seun Bodunde & Oluwatoyin Modupe Aladejana. (2023) Evaluation of Nutrient Contents and Antioxidant Activity of Wheat Cookies Fortified with Mushroom (Termitomyces robustus) and Edible Insects. Journal of Culinary Science & Technology 0:0, pages 1-19.
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Mpho Edward Mashau, Thompho Admire Mukwevho, Shonisani Eugenia Ramashia & Muthulisi Siwela. (2022) The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CyTA - Journal of Food 20:1, pages 259-270.
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Articles from other publishers (6)
Rafeeya Shams, Jagmohan Singh, Kshirod K. Dash, Aamir Hussain Dar & R. Pandiselvam. (2023)
Utilization of button mushroom (
Agaricus bisporus
) powder to improve the physiochemical and functional properties of cookies
. Sustainable Food Technology 1:2, pages 306-318.
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Aneta Sławińska, Bartosz G. Sołowiej, Wojciech Radzki & Emilia Fornal. (2022) Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods 11:23, pages 3786.
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Judy Gopal, Iyyakkannu Sivanesan, Manikandan Muthu & Jae-Wook Oh. (2022) Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products. Nutrients 14:18, pages 3700.
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Agnieszka Nemś, Joanna Miedzianka & Agnieszka Kita. (2022) Quality and nutritional value of cookies enriched with plant‐based protein preparations. Journal of the Science of Food and Agriculture 102:11, pages 4629-4639.
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Fedinand Opondo Ouma, Alice Nakhumicha Muriithi & Joseph Ochieng’ Anyango. (2022) Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour. International Journal of Tropical Insect Science 42:4, pages 3097-3105.
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Georgina Uriarte-Frías, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo & Marcos Meneses-Mayo. (2021) Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi 7:11, pages 911.
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