Section: Others

Keywords: Functional Food Processing, Food Processing and Preservation and Process Enggineering

Representative Publications

(c) International Publications Journal Articles 13. Raji, A. O., Caesar, N., Oguntade, M. F., Raji, M. O., & OlusolaAjewole, A. (2025). Cocoa-Fortified Warankashi: Nutritional Enhancement, Antioxidant Properties, and Storage Stability. Food Nutrition, https://doi.org/10.1016/j.fnutr.2025.100010. https://doi.org/10.1016/j.foodp.2024.100007. Published by Elsevier 14. Raji, A. O., Aruna, T. E., Sani, M., & Osunrinade, O. A. (2024). Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality. Food Science and Preservation, 31(5), 773-787. (South Korea). Published by Korean Society of Food Preservation. 15. Raji, A. O., Olaitan, I. M., Omeiza, M. Y. M., & Sanusi, M. S (2024). Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder. Food Physics. https://doi.org/10.1016/j.foodp.2024.100007. Published by Elsevier Q3 16. Raji, A. O. (2023). Optimization of Roasting Assisted Oil Extraction from Tiger Nut Using Response Surface Methodology Chemistry Africa. DOI:10.1007/s42250-023-00639-x. Published by Springer. Q3 17. Raji. A. O., Oluwanisola, R. S., Sunmonu B. A. and Oyebanji O. M. (2023). Nutritional quality, sensory properties and storage stability of processed soy cheese (Beske). Measurement: Food. 10, 100088. DOI:10.1016/j.meafoo.2023.100088. Published by Elsevier Q3 18. Sanusi, M. S., Sunmonu, M. O., Alaka, A., Raji, A. O., Abdulazeez, A., Joshua, V. A., & Adeyemi, I. A. (2023). Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree. Food Production, Processing and Nutrition, 5(1), 13. (2023) 5:13 https://doi.org/10.1186 /s43014-022-00126-9. Published by BMC part of Springer Nature. Q1 19. Akeem O. Raji, Olubumi F. Adebayo and Saheed M. Sanusi (2022). Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange. Food Bio-science. 49(1): 101937. https://doi.org /10.1016/j.fbio .2022.101937. Published by Elsevier Q1 20. Rahman Akinoso, Adetunji I. lawal, Akeem O. Raji, A.O. Osifuwa (2022). Quality characteristics of sweet potato leaves (Ipomoea batatas L.) as influenced by processing and storage conditions Croatia Journal Food Science and Technology. doi: 10.17508/CJFST.2022.14.2.05. Published by Faculty of Food Technology, University of Osijek, Croatia. Available online at www.ptfos.unios.hr/cjfst 21. Sanusi, M. S., Akeem O. Raji, & Ayilaran, E. O. (2022). Kinetic acidification and quality composition of yoghurt produced with soursop puree. Journal of Food Measurement and Characterization, 1-11. https://doi.org/10.1007/s11694-022-01339-9 Published by Springer Nature. Q2 22. Aruna T. E, Bolarinwa I.F., Raji A. O., Balogun M., Sani M, Akintayo O. and Kolawole Q (2021). Evaluation of Nutritional Value and Sensory Properties of Moringaoleifera Seed Powder Fortified Sakada (A Cassava-Based Snack). Journal of Food Chemistry & Nanotechnology. 7(1):54-59. doi: 10.17756/jfcn.2021-113. Published by United Scientific Group Q3. 23. Akeem O. Raji., Sofiat, D. I., Sani, M.,Raji, M. O., Adebayo O. F. (2020). Value addition and influence of succilynation levels on the quality of Discorea villosa starch. Food & Function.11:8014-8027.https://doi.org/10.1039/D0FO01482F. Published by Royal Society of Chemistry, United Kingdom. Q1 24. Raji ,A. O., Akinoso, R. (2020). Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups. Croatia Journal of Food Technology, Biotechnology and Nutrition https://doi.org/10.31895/hcptbn.15.3-4.2. Craotia. Published by Croatian Society of Food Technologists, Biotechnologists and Nutritionists. 25. Ibanga I.U., Fakunle O. J., Raji A.O. and Sogunle K.A. (2019). Studies on chemical elements and anti -nutrients compositions of three traditional vegetable oils in Nigeria. Journal of Agricultural Science and Practice 4(5):144-150. Malaysia. https://www .researchgate.net/profile/Akeem-Raji-2/publication/336719112. Published by Integrity Mega Research Publishers (Index in Google Scholar). 26. Dada T.O., Raji A.O., Akinoso R . & Aruna T.E. (2018). Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods. Poultry Science Journal. 6(2):155-164. Iran. http://psj.gau.ac.ir/article_4313_ed1 8691b887b0ca586bf310640653beb.pdf. Published by Gorgan University of Agricultural Sciences and Natural Resources Q4 27. Sogbetun W. O., Raji A. O. and Akinoso R. (2018).Effect of Silver Bionanoparticle Treatment on the Wet Preservation, Technological and Chemical Qualities of Meat. Food Quality and Safety. 2 (3),159-164 doi:10.1093 /fqsa fe/ fyy014.United Kingdom. Q1 28. Raji, A. O.,Akinoso, R., Ibanga, U.I. and Raji, M. O. (2018). Stability of Frozen Nigerian Soups as Affected by Freeze-Thawed Cycles. Croatia Journal Food Science and Technology. doi: 10.17508/CJFST.2018.10.2. Published by Faculty of Food Technology, University of Osijek, Croatia. Available online at www.ptfos.unios.hr/cjfst. 29. Raji, A. O., Nassam, H. O., Abolaji, G., Ayorinde, J. O. and Raji, M. O.(2018). Nutritional properties of fonio starch –defatted moringa seed flour blends prepared at different ratios. Croatia Journal Food Science and Technology. doi:10.17508/CJFST. 2018.10.2.xx. Published by Faculty of Food Technology, University of Osijek, Croatia. Available online at www.ptfos.unios.hr/cjfst 30. Arueya, G. L., Sani, M and Raji, A.O. (2017).Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant. Africa Journal of Biotechnology. 16(45): 2134-2141.https://academicjournals. org/journal/ AJB/article -full-text-pdf/711521A66562. Published by Nairobi Academic Journals, Kenya. 31. Raji, A. O., NassamH.O., ArunaT. E., Raji M. O. and Sani M. (2017). Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds. International Journal of Food Studies. 6(2):178-191. Austria. Doi:10 .745 5/ijfs/ 6.2.2017.a5. Published by ISEKI-Food Association. Q3 32. Bolarinwa, I., Ojo, B., Aruna,T.E. and Raji, A. O. (2017). Nutritive Value and Acceptability of Bread Fortified with Moringa Seed Powder. Journal of Saudi Society of Agricultural Sciences.18 (2): 195-200. doi: 10.1016/j.jssas.2017.05.002. Published by Elsevier Q1 33. Aruna, E. T., Aworh, O.C,Raji, A. O. and Olagunju, A.I. (2017). Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743) Annals of Agricultural Science. 62(1):33-37. https://doi.org/10.1016/j.aoas.2017.01.002. Published by Elsevier Q1 34. Raji, A. O., Akinoso, R., Aruna, E. T and Raji, M. O. (2016). Reconstitution potentials and moisture sorption isotherms of some selected Nigerian freeze dried soups. Journal of Food Process Engineering. 40(4): e12516. doi: 10.1111/jfpe.12516. USA. Published by Wiley-Blackwell. Q2 35. Raji, A. O., Akinoso, R., Ibanga, U.I. and Raji, M. O. (2016). Freezing and thawing characteristics of some selected Nigerian soups. Journal of Food Process Engineering. 40(2): e12354. doi:10.1111/jfpe.12354.USA. Published by Wiley-Blackwell. Q2 36. Popoola, Y.,Y., Akinoso, R. and Raji, A., O. (2016). Optimization of oil extraction from bushel gaint gourd seeds using response surface methodology. Food Science and Nutrition. 4(5):759-765. https://doi.org/10.1002/fsn3.341. Published by Wiley-Blackwell. Q2 37. Raji, A. O., Akinoso, R. and Raji, M. O. (2015). Effect of freeze-thaw cycles on the nutritional quality of some selected Nigerian soup. Food Science and Nutrition. 4(2): 163-180. https://doi.org/10.1002/fsn3.271. Published by Wiley-Blackwell. Q2 38. Ibanga,U.I., Raji, A.O., Oladele, A.K. and Isinguzo,C. (2015). Chemical, microbial and sensory properties of improved shea butter during ambient storage. Asian Journal of Agriculture and Food Sciences. 3(4):388-400. https://www.researchgate.net/publication /322117715. Published by Asian Journal Online. (Index in Google Scholar). 39. Raji, A. O.and Akinoso R.(2013).Thermal properties of some selected Nigerian soups. Agricultural Sciences. 4, 96-99. doi:10.4236/as.2013.45B018. Plublished by Scientific Research (Index in Google Scholar) 40. Akinoso, R and Raji, A. O. (2011). Optimization of oil extraction from locust bean (Parkia biglobosa) using response methodology, Eur. Journal of Lipid Science and Technology. 113, 245–252. https://doi.org/10.1002/ejlt.201000354. Published by Wiley-Blackwell. Q1 (d) Book chapter 41. Raji, A. O. (2020).Utilization of starch in food and allied industries in Africa: challenges and prospects, inInnovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products, Published by IntechOpen. DOI: 10.5772 /intechopen.95020. UK. (Web of Science/Index in Google Scholar)

Review journals:

No data.