Islamiyat Folashade Bolarinwa

1. Bolarinwa, I.F., Lim, P.T., & Muhammad, Kharidah (2019). Quality of Gluten-Free Cookies from Germinated Brown Rice Flour. Food Research, 3 (3): 199– 207. Index Copernicus Value (ICV): 68.26. Available online at https://www.myfoodresearch.com/. Malaysia.

2. Bolarinwa, I.F., Aruna, T.E., & Raji, A.O. (2019). Nutritive Value and Acceptability of Bread Fortified with Moringa Seed Powder. Journal of the Saudi Society of Agricultural Sciences, 18: 195-200. Scimago Journal Ranking H Index: 20. Available online at https://www.scimagojr.com/journalsearch.php?q=21100817638&tip=sid&clean=0
Saudi Arabia.

3. Bolarinwa, I.F., & Muhammad, Kharidah (2019). Functional Properties, Antioxidant Activities and Storage Stability of Cookies from Germinated Brown Rice and Rice-Potato Starch Composite Flour. Pertanika Journal of Tropical Agricultural Science, 42 (2): 503 – 518. Scimago Journal Ranking H Index: 11. Available online at https://www.scimagojr.com/journalsearch.php?q=15500154710&tip=sid&clean=0. Malaysia.

4. Bolarinwa, I.F., Hanis-Syazwani, M. T., & Kharidah Muhammad (2019). Optimisation of Important Processing Conditions For Rice Bran Sourdough Fermentation using Lactobacillus plantarum. Foods and Raw Materials, 7(1): 131-142. Scimago Journal Ranking H Index: 5. Available online at https://www.scimagojr.com/journalsearch.php?q=21100777291&tip=sid&clean=0.
Russia.

5. Bolarinwa, I. F., Aruna, T. E., Adejuyitan, J. A., Akintayo, O.A., & Lawal, O. K. (2018). Development and Quality Evaluation of Soy-Walnut Milk Drinks. International Food Research Journal, 25(5): 2033-2041. Scimago Journal Ranking H Index: 38. Available online at https://www.scimagojr.com/journalsearch.php?q=13000154721&tip=sid&clean=0
Malaysia.

6. Bolarinwa, I.F., Ogunleye, K.Y., Adeola, R.G. (2017). Effect of Processing on Beta-
Carotene Content and other Quality Attributes of Cassava flakes (Gari) Produced from Yellow Cassava Varieties. Journal of Agricultural Science and Research (JASR), 4(1):25-36. Available online at http://www.tjprc.org/journals/journal-of-agricultural-science-and-research141. United Arab Emirates.

7. Bolarinwa, I.F., Adejuyitan, J.A., Oyeyinka, S.A., Akintayo, O.A. (2017). Nutritional
Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosa Flour. SDRP-Journal of Food Science and Technology, 2(1): 1-8. Thomson Reuters/ISI: 1.265. Available online at https://www.siftdesk.org/journal-details/SDRP-Journal-of-Food-Science-&-Technology-/39. United State of America.

8. Bolarinwa, I.F., Olaniya, S.A., S. J. Olatunde, F. T. Ayandokun and I. A. Olaifa
(2016). Effect of Processing on Amygdalin and Cyanide Contents of some Nigerian Foods. Journal of Chemical and Pharmaceutical Research, 8(2): 106-113. Scimago Journal Ranking H Index: 29. Available online at https://www.scimagojr.com/journalsearch.php?q=19700201521&tip=sid&clean=0. India.

9. Bolarinwa, I.F. (2015). Synthesis and Characterization of Hapten-Protein Conjugates for Antibody Production against Cyanogenic Glycosides. Journal of Food Protection, 78(7):1408-1413. Scimago Ranking H index:125. Available online at https://www.scimagojr.com/journalsearch.php?q=20610&tip=sid&clean=0
United State of America.

10. Bolarinwa, I.F., Orfila, C., Morgan, M. R.A. (2015). Determination of Amygdalin in Apple Seeds, Fresh Apples and Processed Apple Juices. Food Chemistry, 170: 437-442. Available online at Scimago Journal Ranking H Index:221, Available online at
https://www.scimagojr.com/journalsearch.php?q=24039&tip=sid&clean=0 . Netherlands.