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Rooyen, J., Marini, F., Orth, S.H., Oyeyinka, S., Simsek, S. and Manley, M. (2023) Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 303 . p. 123160. ISSN 1386-1425

Balogun, Mutiat, Sobande, Olalekan and Oyeyinka, Samson (2023) Antimicrobial properties of onion and garlic extracts in beef and chicken. Food Chemistry Advances, 3 . p. 100519. ISSN 2772-753X

Oyeyinka, Samson, Gbashi, Sefater, Chinma, Chiemela E., Adebo, Janet A., Ajayi, Oluseyi Moses, Adebo, Oluwafemi A., Njobeh, Patrick B. and UNSPECIFIED (2023) Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry. Food Chemistry Advances, 3 . p. 100357. ISSN 2772-753X

Gbashi, Sefater, Maselesele, Tintswalo, Njobeh, Patrick, Molelekoa, Tumisi, Oyeyinka, Samson, Makhuvele, Rhulani and Adebo, Oluwafemi (2023) Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd–grape beverage production. Scientific Reports, 13 . p. 11755. ISSN 2045-2322

Oyeyinka, Samson, Taiwo, Oluwatosin E., Abdul, Hamza, Rustria, Ginalyn A., Oyedeji, Ajibola B., Adebo, Oluwafemi A., Gerrano, Abe S., Amoo, Stephen O., Njobeh, Patrick B., UNSPECIFIED, UNSPECIFIED and UNSPECIFIED (2023) Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation. Food Chemistry Advances, 3 . p. 100372. ISSN 2772-753X

van Rooyen, Jana, Simsek, Senay, Oyeyinka, Samson and Manley, Marena (2023) Wheat starch structure–function relationship in breadmaking: A review. Comprehensive Reviews in Food Science and Food Safety, 22 (3). pp. 2292-2309. ISSN 1541-4337

Oyeyinka, Samson and Bassey, Ini-Abasy V. (2023) Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY . ISSN 1542-8052

Nwaogazie, Faith, Akinwande, Bolanle Aishat and Oyeyinka, Samson Adeoye (2023) Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures. Food Processing and Preservation, 46 (12). e17183. ISSN 1745-4549

Oyeyinka, Samson Adeoye, Gbashi, Sefater, Onarinde, Bukola, Njobeh, Patrick Berka and Adebo, Oluafemi (2023) Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut. Journal of Food Processing and Preservation . ISSN 0145-8892

Book Section

Oyeyinka, Samson A., Abiodun, Olufunmilola A., Oyeyinka, Adewumi T., Dauda, Adegbola O., Grassby, Terri and Ade-Omowaye, Beatrice I.O. (2023) Role of Moringa oleifera in nutraceuticals and functional foods. In: Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods. Elsevier, pp. 69-94. ISBN 9780323907941

Akintayo, O.A., Zhou, S.J., Karim, O.R., Grassby, T. and Oyeyinka, S. (2023) Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications. In: Faba Bean: Chemistry, Properties and Functionality. Springer Cham, pp. 211-243. ISBN 9783031145865

Oyeyinka, Samson, Corrado, Marina, Brittany, Hazard and Onarinde, Bukola (2023) Fermentation of Starch. In: Starch: Advances in Modifications, Technologies, and Applications. Springer, pp. 431-455. ISBN 9783031358425, 9783031358456

Akintayo, O.A., Dudu, O.E., Awoyale, E., Gerrano, A.S., Odunlade, T.V., Njobeh, P.B. and Oyeyinka, S. (2023) African fermented root and tuber-based products. In: Indigenous Fermented Foods for the Tropics. Elsevier, pp. 265-283. ISBN 9780323983419

Adeboyejo, F.O., Olatunde, S.J., Rustria, G.A., Azotea, A.N.B., Ostonal, J.M., Reyes, M.J.A. and Oyeyinka, S. (2023) Asian fermented cereal-based products. In: Indigenous Fermented Foods for the Tropics. Elsevier, pp. 37-56. ISBN 9780323983419