1. Malomo, O., R. Apo and E.A. Alamu, 2017. Development of spiced instant ‘Moinmoin’ produced from precooked cowpea flour using maize starch as binder. Int. J. Food Sci. Nutr. Eng., 7: 75-90.
2. Oni, P.I., O. Malomo and O.O. Adekoyeni, 2015. Preliminary evaluation of the ecology, economic importance and nutritional potentials of Pachira glabra (Pasq): A neglected fruit tree in Nigeria. Int. J. Curr. Microbiol. Applied Sci., 4: 1030-1036.
3. Malomo, O., E.O. Uche and A.E. Alamu, 2015. Sensory evaluation and feasibility report of plantain sandwich for Nigerian market. J. Adv. Lab. Res. Biol., 6: 17-32.
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4. Malomo, O., 2015. The Nigeria beer story. Int. J. Curr. Microbiol. Applied Sci., 4: 1037-1052.
5. Malomo, O., 2015. Future for food technology in nigeria. Int. J. Curr. Microbiol. Applied Sci., 4: 1067-1076.
6. Malomo, O. and E.A. Alamu, 2015. Protein evaluation of foods. Int. J. Nutr. Food Sci., 4: 700-706.
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7. Malomo, O., M.R. Ogundipe, S.O. Oluwajoba and E.A. Alamu, 2014. Organoleptic acceptability of soybeans enriched whole wheat dough meal. Eur. J. Sci. Eng., 2: 6-20.
8. Malomo, O., E.O. Uche, O.O. Adekoyeni and A.E. Alamu, 2014. Development and evaluation of a plantain-Peanut sandwich for the nigerian market. Int. J. Nutr. Food Sci., 3: 50-57.
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9. Malomo, O., E.K. Bello, O.O. Adekoyeni and M.O. Jimoh, 2014. Performance evaluation of an automated combined cassava grater/slicer. Int. Invention J. Biochem. Bioform., 2: 30-36.
10. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2014. Effect of germination on the antinutritional and toxic factors of cowpea. Int. J. Food Sci. Nutr. Eng., 4: 49-53.
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11. Daniels, A.O. and O. Malomo, 2014. Preliminary studies on the antimicrobial effects and phytochemical studies of some Nigerian medicinal plants on some human pathogens. Int. J. Curr. Microbiol. Applied Sci., 3: 910-923.
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12. Olu, M., S.O. Oluwajoba, O.O. Adekoyemi and A.E. Alamu, 2013. Investigation on the effect of incorporating germination in processing of mixed food. Int. J. Food Sci. Nutr. Eng., 3: 17-20.
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13. Olu, M., O.O. Faduola, O.O. Adekoyeni and O. Diana, 2013. Pawpaw sap as alternative coagulant and boiling time in the production of traditional warankashi (local cheese). Int. J. Food Chem., 1: 1-13.
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14. Olu, M., O.O. Adekoyeni, S.O. Oluwajoba and E.A. Alamu, 2013. Use of response surface methodology for optimizing raw sorghum proportion in barley malt wort production. Scholars Acad. J. Pharm., 2: 247-251.
15. Olu, M., O.I. Olufade, O.O. Adekoyeni and M.O. Jimoh, 2013. Evaluation of heavy metal concentration in maize grown in selected industrial areas of Ogun State and its effects on urban food security. Int. J. Sci. Technol. Soc., 1: 48-56.
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16. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba, O.O. Adekoyeni, O. Dania and O. Jimoh, 2013. Effect of coconut milk substitution on the nutrient and sensory properties of malted and unmalted sorghum ogi. Acad. Res. Int., 4: 372-381.
17. Malomo, O., M.O. Jimoh, O.O. Adekoyeni, E.O. Soyebi and E.A. Alamu, 2013. Effect of blanching and unblanching on rheological properties of sweet-potato bread. Acad. Res. Int., 4: 24-47.
18. Malomo, O., A.O. Daniels, O. Olajiga and T.O. Femi-Ola and A.E. Alamu, 2013. The use of brewer’s spent grain in the cultivation of some fungal isolates. Int. J. Nutr. Food Sci., 2: 5-9.
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19. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2013. The effect of sprouting on the in vitro digestibility of cowpea. J. Adv. Lab. Res. Biol., 4: 72-75.
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20. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2013. Effect of processing on total amino acid profile of maize and cowpea grains. J. Adv. Lab. Res. Biol., 4: 87-92.
21. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2013. Effect of processing on component oligosaccharides of cowpea. Int. Res. J. Food Sci. Technol., 1: 1-5.
22. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2013. Chemical evaluation of protein quality of sprouted maize and cowpea. Int. J. Nutr. Food Sci., 2: 254-260.
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23. Malomo, O., A.E. Alamu and S.O. Oluwajoba, 2013. Changes in FDNB-available lysine in sprouted cowpea. J. Adv. Lab. Res. Biol., 4: 7-10.
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24. Malomo, O., 2013. Effect of processing on component oligosaccharides of cowpea (Vigna unguicustala). Res. Rev. J. Food Dairy Technol., 1: 33-36.
25. Malomo, O. and A.E. Alamu, 2013. Protein modification during germination of sorghum bicolour. Res. J. Pharm. Biol. Chem. Sci., 4: 1044-1055.
26. Daniels, T., O. Malomo and A.E. Alamu, 2013. Preliminary antibacterial and phytochemical screening of three medicinal plants used in the folkloric treatment of skin infection. Int. J. Res. Ayurveda Pharm., 4: 547-550.
27. Daniels, A.O., O. Malomo and A.E. Alamu, 2013. Properties of two local herbs on the causative organism of staphylococcal scalded skin syndrome (SSSS). Int. Res. J. Microbiol., 4: 103-105.
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28. Daniels, A.O., O. Famurewa, O. Malomo and A.E. Alamu, 2013. Screening of daniella oliveri against three bacteria and one xfungus. Res. J. Pharm. Biol. Chem. Sci., 4: 939-942.
29. Olu, M., O.A.B. Ogunmoyela, O.O. Adekoyeni, O. Jimoh, S.O. Oluwajoba and M.O. Sobanwa, 2012. Rheological and functional properties of soy-poundo yam flour. Int. J. Food Sci. Nutr. Eng., 2: 101-107.
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30. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba, O.E. Dudu and O.A. Odeyem, 2012. Microbiological and nutritional quality of warankashi enriched bread. J. Microbiol. Biotechnol. Food Sci., 2: 42-68.
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31. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba and O.O. Adekoyeni, 2012. Evaluation of heavy metal concentration in maize (Zea mays) from industrial area in Ogun state, Nigeria. J. Sustainable Dev. Environ. Prot., 2: 25-42.
32. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba and O.O. Adekoyeni, 2012. Effect of enzymes on the quality of beer/wort developed from proportions of sorghum adjuncts. Adv. Microbiol., 2: 447-451.
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33. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba and I. Kukoyi, 2012. Effect of germinated soy flour on the sensory acceptability of soy-wheat composite bread. Asian J. Nat. Applied Sci., 1: 91-106.
34. Adekoyeni, O.O., A. Rahman and O. Malomo, 2012. Some physical properties and yield of ofada rice. J. Basic Applied Sci. Res., 2: 4098-4108.
35. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba, T.O. Olurin and M.R. Ogundipe, 2011. The development of whole wheat dough meal enriched with soybeans. Int. Res. J. Biochem. Bioinf., 1: 266-274.
36. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba, M.O. Adigun and A.O. Daniels, 2011. Sensory assessment of sorghum brew adjunct and barley brew lager beer. J. Brew. Distilling, 2: 62-68.
37. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba and K. Iretimipo, 2011. Effect of germinated and ungerminated soybean flour on the rheological properties of wheat bread dough. Br. J. Sci., 2: 78-109.
38. Malomo, O., O.A.B. Ogunmoyela, S.O. Oluwajoba and A.O. Daniels, 2011. Physico-chemical behaviour of sorghum brew adjunct and barley brew lager beer. J. Neurosci. Behav. Health, 3: 80-86.
39. Malomo, O., O.A.B. Ogunmoyela and S.O. Oluwajoba, 2011. Essential amino acid composition of sprouted and unsprouted maize (zea mays) and cowpea (vigna unguiculata) grains as compared with FAO reference protein and egg protein. Int. J. Acad. Res., 3: 121-123.
40. Malomo, O., O.A.B. Ogunmoyela and S.O. Oluwajoba, 2011. Effect of sprouting on trypsin inhibitor of cowpea (Vigna unguiculata). J. Toxicol. Environ. Health Sci., 3: 139-141.
41. Malomo, O., 1990. Food technology in Nigerian in the 1990’s: Challenges and prospects. Niger. Food J., 8: 2-7.
42. Ossai, G.E.A. and O. Malomo, 1988. Nutritional and sensory evaluation of a new cereal: Legume weaning food. Niger. Food J., 6: 23-34.