| Nutrient composition and effect of processing treatments on anti nutritional factors of Nigerian sesame (Sesamum indicum Linn) cultivars FM Makinde, R Akinoso International Food Research Journal 20 (5), 2293, 2013 | 40 | 2013 |
| Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria FM Makinde, R Akinoso Acta Scientiarum Polonorum Technologia Alimentaria 13 (3), 309-319, 2014 | 33 | 2014 |
| Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours FM Makinde, R Akinoso International Food Research Journal 21 (4), 1635, 2014 | 28 | 2014 |
| Complementary food enriched with Soybean (Glycine max) and Sesame (Sesamum indicum) FM Makinde, AT Ladipo Journal of food Technology 10 (2), 46-49, 2012 | 21 | 2012 |
| Influence of processing treatments on quality of vegetable milk from almond (Terminalia catappa) kernels MF Maria, AT Victoria Acta Scientific Nutritional Health 2 (6), 37-42, 2018 | 2 | 2018 |
| Effect of fermentation containers on the chemical composition of fermented sesame (Sesamum indicum L) seeds FM Makinde, R Akinoso, AO Adepoju African Journal of Food, Agriculture, Nutrition and Development 13 (1), 7122 …, 2013 | 2 | 2013 |
| Nutritional, physico-chemical and sensory properties of Robo (A Nigerian traditional snack) made from sesame (Sesamum indicum Linn) seed FM Makinde, S Ibim Nigerian Food Journal 33 (2), 88–95, 2015 | 1 | 2015 |
| Impact of cooking time on the nutritional profile of sesame milk. FM Makinde, AO Akande, OF Olagunju African Journal of Food Science 8 (10), 504-509, 2014 | 1 | 2014 |
| The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends F MAKINDE, AO EYITAYO Croatian journal of food science and technology 11 (1), 21-29, 2019 | | 2019 |
| QUALITY PROFILE OF CASSAVA TAPIOCA SUPPLEMENTED WITH FULL FAT ALMOND (Terminalia catappa) SEED FLOUR FM MAKINDE, R OLAYIWOLA Journal of Advances in Food Science & Technology, 28-35, 2016 | | 2016 |
| Croatian Journal of Food Science and Technology FM MAKINDE, AO EYITAYO | | |
| Effect of Substitution of Chicken Egg with Duck Egg on Biscuit Quality FM Makinde, KD Awoyera, AO Oguntunji Sustainable Food Production, 38, 0 | | |
| Influence of Roasting Techniques on Chemical Composition and Physico-chemical Properties of Sesame (Sesamum indicum) Seed Flour and Oil FM Makinde, AO Adetutu, GO Olorunyomi | | |
| QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMONDAND COCONUT FM Makinde, AA Taibat | | |
