Afam I O Jideani

ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 11

Top Venues

Scientific reports

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Food science & nutrition

University of Venda

University of Leeds (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Venda Nov 01 2009

South Africa

Full Professor :: Food Science and Technology

University of Venda - Feb 28 2018

South Africa

Full Professor and Head of Department :: Food Science and Technology

National Food Technology Research Centre Aug 01 2006 - Sep 30 2009

Botswana

Director & Full Professor, Research and Development :: Research and Development

Abubakar Tafawa Balewa University Sep 03 1982 - Aug 30 2006

Nigeria

Research Assistant to Full Professor/ Chair :: Biological Sciences: Applied Microbiology

Education History

University of Leeds Sep 01 1990 - May 01 1994

United Kingdom

PHD :: Food Science

Publications

Makaepea M Maoto, Afam I O Jideani
Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Scientific reports 14 (1) (2024)
Makaepea M Maoto, Afam I O Jideani
Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Scientific reports 14 (1) (2024)
Makaepea M Maoto, Afam I O Jideani
Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Scientific reports 14 (1) (2024)
Mulalo I Mutoti, Afam I O Jideani, Jabulani Ray Gumbo
Using FlowCam and molecular techniques to assess the diversity of Cyanobacteria species in water used for food production. Scientific reports 12 (1) (2022)
Oluwatoyin O Onipe, Shonisani E Ramashia, Afam I O Jideani
Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules (Basel, Switzerland) 26 (13) (2021)
Oluwatoyin Oladayo Onipe, Daniso Beswa, Afam I O Jideani
In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran. Foods (Basel, Switzerland) 9 (10) (2020)
Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam I O Jideani
Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. International journal of food science 2020 (2020)
Oluwatoyin Oladayo Onipe, Daniso Beswa, Afam I O Jideani
Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter. Foods (Basel, Switzerland) 9 (5) (2020)
Fortunate N Ndlala, Oluwatoyin Oladayo Onipe, Tabea M Mokhele, Tonna Ashim Anyasi, Afam I O Jideani
Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough. Foods (Basel, Switzerland) 8 (11) (2019)
Fulufhelo P Makumbele, Malcolm Taylor, Marietjie A Stander, Tonna Ashim Anyasi, Afam I O Jideani
Polyphenolic and Physicochemical Properties of Simple-Spined Num-Num (Carissa edulis) Fruit Harvested at Ripe Stage of Maturation. Molecules (Basel, Switzerland) 24 (14) (2019)
Henry O Udeh, Kwaku Gyebi Duodu, Afam I O Jideani
Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties. Food science & nutrition 6 (7) (2018)

Afam I O Jideani.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Afam I O Jideani