| Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions AK Arise, AM Alashi, ID Nwachukwu, OA Ijabadeniyi, RE Aluko, ... Food & Function 7 (5), 2431-2437, 2016 | 109 | 2016 |
| Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food AK Arise, RO Arise, MO Sanusi, OT Esan, SA Oyeyinka Croatian journal of food science and technology 6 (2), 65-71, 2014 | 105 | 2014 |
| Influence of extraction methods on functional properties of protein concentrates prepared from S outh A frican bambara groundnut landraces AK Arise, EO Amonsou, OA Ijabadeniyi International Journal of Food Science & Technology 50 (5), 1095-1101, 2015 | 84 | 2015 |
| Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces AK Arise, ID Nwachukwu, RE Aluko, EO Amonsou International journal of food science & technology 52 (5), 1211-1220, 2017 | 58 | 2017 |
| Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour SA Oyeyinka, TS Tijani, AT Oyeyinka, AK Arise, MA Balogun, FL Kolawole, ... LWT 88, 126-131, 2018 | 56 | 2018 |
| Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin‐converting enzymes, renin and free radicals AK Arise, AM Alashi, ID Nwachukwu, SA Malomo, RE Aluko, EO Amonsou Journal of the Science of Food and Agriculture 97 (9), 2834-2841, 2017 | 50 | 2017 |
| Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste AO Dauda, OA Abiodun, AK Arise, SA Oyeyinka Lwt 90, 265-269, 2018 | 36 | 2018 |
| Biscuit making potentials of flours from wheat and plantain at different stages of ripeness SA Oyeyinka, AT Oyeyinka, OR Karim, KA Toyeeb, SJ Olatunde, AK Arise Croatian journal of food science and technology 6 (1), 36-42, 2014 | 36 | 2014 |
| Physico-chemical, functional and pasting properties of composite flour made from wheat, plantain and Bambara for biscuit production. AK Arise, AO Dauda, GV Awolola, TV Akinlolu-ojo Annals: Food Science & Technology 18 (4), 2017 | 19 | 2017 |
| Chemical composition and sensory qualities of wheat-sorghum date cookies E Olukorede Taiwo, A Adeola Sekinat, D Oladele Adegbola, ... Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2017 | 18 | 2017 |
| Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate AK Arise, KF Oriade, TN Asogwa, I Nwachukwu Measurement: Food 5, 100020, 2022 | 15 | 2022 |
| Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with Bambara groundnut (Vigna subterranea) AK Arise, OO Akintayo, AO Dauda, BA Adeleke Ife Journal of Science 21 (1), 165-173, 2019 | 15 | 2019 |
| Effect of partial substitution of cow milk with bambara groundnut milk on the chemical composition, acceptability and shelflife of yoghurt. BM Adebanke, AA Kemisola, KF Lola, I Mayowa Annals: Food Science & Technology 18 (1), 2017 | 15 | 2017 |
| Quality evaluation of maize snacks fortified with bambara groundnut flour AK Arise, SA Oyeyinka, AO Dauda, SA Malomo, BO Allen Annals. Food Science and Technology 19 (2), 283-291, 2018 | 13 | 2018 |
| Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean AK Arise, SA Malomo, CI Cynthia, NA Aliyu, RO Arise Food Chemistry Advances 1, 100078, 2022 | 12 | 2022 |
| Effect of Addition of Moringa Leaf By-Product (Leaf-Waste) on Proximate and Sensory Characteristics of Cookies. GA Otunola, AK Arise, FE Sola-Ojo, IO Nmom, AA Toye Agrosearch 13 (1), 69-76, 2013 | 12 | 2013 |
| Development and quality evaluation of wheat cookies enriched with bambara groundnut protein isolate alone or in combination with ripe banana mash AK Arise, SA Akeem, OF Olagunju, OD Opaleke, DT Adeyemi Applied Food Research 1 (1), 100003, 2021 | 10 | 2021 |
| Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour AK Arise, GO Taiwo, SA Malomo Legume Science 2 (4), e53, 2020 | 10 | 2020 |
| Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk AK Arise, DO Opaleke, KO Salami, GV Awolola, DF Akinboro Agrosearch 19 (2), 54-63, 2020 | 10 | 2020 |
| Composition and functional bioactive properties of bambara groundnut protein and hydrolysates AK Arise | 8 | 2016 |
