Area of Interest:

Food Science and Technology

100%

Food Engineering

62%

Food Extrusion Processing

90%

Energy

75%

Food Product Development

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
21

Abstracts
4

Selected Publications

Sanusi, M.S., A.O. Raji and E.O. Ayilaran, 2022. Kinetic acidification and quality composition of yoghurt produced with soursop puree. J. Food Meas. Charact., 16: 2229-2239.
CrossRef | Direct Link |
Joshua, V., R. Kayode, M. Sanusi, A. Awoniyi, O. Abiodun and B. Kayode, 2022. Phytochemical screening and effects of Parquetina lemongrass herbal tea on haematological, serum biochemical and histological parameters in Wistar rats. AlQalam J. Med. Appl. Sci., 5: 103-118.
Direct Link |
Olushola, S.M., O.M. Mayokun, S.M. Saheed, A.O. Elijah and O.H. Folahan, 2021. Evaluation, identification and characterization of micro - organisms in raw and processed orange fruits using different techniques. AgricEngInt: CIGR J. Open access, 23: 229-238.
Direct Link |
Musliu, S., S. Mayowa and L. Habeeb, 2021. Effect of different processing conditions on quality of cassava. Croat. J. Food Sci. Technol., 13: 69-77.
CrossRef | Direct Link |
Musiliu, S.O., S.M. Saheed, H.J. Babatunde, A.I. Babatunde, A.T. Oyinboola and A.J. Olumide, 2021. Development of a dough kneading machine with three different detachable beaters. BAYERO J. Eng. Technol., 16: 42-51.
Direct Link |
Sanusi, M.S., R. Akinoso, N. Danbaba and M.O. Sunmonu, 2020. Effect of processing parameters on the milling quality of brown rice using Taguchi approach. Am. J. Food Technol., 15: 62-68.
CrossRef | Direct Link |
Sanusi, M.S., M.O. Sunmonu, A.L. Adepoju, T.O. Abodunrin and H.A. Ajibade, 2020. Development and evaluation of the operational parameters of a rotary oven. Nig. J. Technol. Dev., 17: 239-249.
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Sanusi, M.S. and R. Akinoso, 2020. Multiobjective optimization of parboiled rice quality attributes and total energy consumption. Niger. J. Technol. Res., 15: 24-33.
CrossRef | Direct Link |
Obajemihi, O.I., J.O. Olaoye, M.S. Sanusi, T.D. Akpenpuun, K.M. Salawu, A.A. Asipa and D.O. Dikko, 2019. Response surface methodology assessment of osmotic pre-drying and convective dehydration processes on the anti-oxidant property of Hausa variety of tomato. Croatian J. Food Sci. Technol., 11: 187-194.
CrossRef | Direct Link |
Hussein, J.B., J.O.Y. Ilesanmi, K.B. Filli and M.S. Sanusi, 2018. Effects of drying methods on the chemical properties of okra (Abelmoschus esculentus L. Moench) slices. Curr. J. Applied Sci. Technol., 26: 1-10.
CrossRef | Direct Link |
Anjorin, I.B., R. Akinoso and M.S. Sanusi, 2018. Energy pattern and conservations of condiment produced from soybean (Glycine max). Int. J. Food Stud., 7: 111-119.
Direct Link |
Sanusi, M.S., R. Akinoso and N. Danbaba, 2017. Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria. Int. J. Food Stud., 6: 245-256.
Direct Link |
Hussein, J.B., M.S. Sanusi and M.A. Usman, 2017. Energy and exergy analysis during the dehydration of pretreated sweet potato via a conventional air dryer. Niger. J. Engin. Sci. Technol. Res., 3: 1-14.
Sanusi, M.S., R. Akinoso and I.B. Anjorin, 2016. Comparative studies on energy requirements in production of condiment from Castor seeds (Ricinus communis) and Melon seeds (Citrullus vulgaris). Acad. J. Food Res., 4: 11-14.
Hussein, J.B., M.S. Sanusi and K.B. Filli, 2016. Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices. Afr. J. Food Sci., 10: 359-367.
Sanusi, M.S., I.B. Anjorin and J.B. Hussein, 2015. Energy usage and conservation approaches in production of condiment (ogiri) from melon seeds (Citrullus vulgaris). J. Adv. Res. Eng. Manage., 1: 26-29.
Anjorin, I.B., M.S. Sanusi and J.B. Hussein, 2015. Energy investigation and conservations of condiment produced from bambara nut (Vigna subterranean). Int. J. Adv. Res. Eng. Manage., 1: 1-6.