1. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends;Adelekan;Cogent Food & Agriculture,2019
2. Nutritional, anti-nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: Effect of species and regions;Adiamo;Journal of the Science of Food and Agriculture,2021
3. Functional properties of processed Australian wattle (Acacia victoriae Bentham) seed extracts;Agboola;Food Chemistry,2012
4. Isolation, characterization, and emulsifying properties of wattle seed (Acacia victoriae Bentham) extracts;Agboola;Journal of Agricultural and Food Chemistry,2007
5. Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic;Alide;BMC Research Notes,2020