| Ultrasound-assisted adsorption/desorption for the enrichment and purification of flavonoids from baobab (Adansonia digitata) fruit pulp BB Ismail, HL Yusuf, Y Pu, H Zhao, M Guo, D Liu Ultrasonics sonochemistry 65, 104980, 2020 | 48 | 2020 |
| Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa EK Dery, EE Carey, RT Ssali, JW Low, SD Johanningsmeier, I Oduro, ... International Journal of Food Science & Technology 56 (3), 1419-1431, 2021 | 20 | 2021 |
| Consumer concerns about the use of additives in processed foods BB Ismail, HL Yusuf International Journal of Current Research and Review 6 (9), 65, 2014 | 12 | 2014 |
| Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation R Ssali, E Carey, S Imoro, JW Low, EK Dery, A Boakye, I Oduro, ... International Journal of Food Science & Technology 56 (3), 1399-1409, 2021 | 9 | 2021 |
| Assessment of the Genetic Structure and Diversity of Soybean (Glycine max L.) Germplasm Using Diversity Array Technology and Single Nucleotide … AS Shaibu, H Ibrahim, ZL Miko, IB Mohammed, SG Mohammed, HL Yusuf, ... Plants 11 (1), 68, 2021 | 8 | 2021 |
| Effects of Sodium Citrate and Garlic on Organoleptic Properties, Proximate Composition, Free Fatty Acid, and Thiobarbituric Acid Levels of Treated Smoke-Dried Meat Stored at … Amin Igwegbe, O., Paul Idakwo, Y., Yusuf, H. L., Gervase Agbara, I., Amina ... CPQ Medicine 5 (5), 1-14, 2019 | 5* | 2019 |
| Production, proximate, and sensory assessment of Awara produced from fresh and sun dried soybean curd mix HL Yusuf, AI Ali Bayero Journal of Pure and Applied Sciences 6 (2), 146-148, 2013 | 3 | 2013 |
| Moisture Sorption Studies of Kamsa:: A Smoke-Dried Meat Product Stored Over a Period of Six Months, Using Gab and Bet Models HL Yusuf, BB Isma’il, AO Igwegbe, PY Idakwo, HK Bako European Journal of Engineering and Technology Research 5 (4), 501-509, 2020 | 2 | 2020 |
| Control of Particle Size and the Use of Sensory Evaluation in the Process Standardization of Dambunnama: A Shredded, Dry Meat Product HL Yusuf, U Garba The International Journal of Science & Technoledge 9 (7), 2021 | 1 | 2021 |
| Physico-Chemical and Microbiological Analyses of A Smoke-Dried Meat Product (Kamsa) During Six Months Storage Period. SA Yusuf H. L., Igwegbe A. O., Idakwo P. Y., Ahmad G. Agricultural Research and Technology. 4 (2), 48-53, 2020 | 1* | 2020 |
| Population structure and SNP detection for phytic acid, Fe and Zn in sorghum (Sorghum bicolor [L.] Moench) AS Shaibu, FZ Buhari, II Garba, AA Adnan, HL Yusuf, II Angarawai, ... Cereal Research Communications, 1-9, 2024 | | 2024 |
| Pharmacological Properties of Citrus Fruit SS Nassarawa, MA Dandago, HL Yusuf, A Gambo, N Isma’il Sanusi, ... Citrus Fruits and Juice: Processing and Quality Profiling, 109-132, 2024 | | 2024 |
| MOISTURE SORPTION STUDIES USING THE GAB MODEL OF A BEEF BASED DAMBUN NAMA (A GROUND MEAT PRODUCT) STORED OVER A PERIOD OF SIX MONTHS HL Yusuf, AO Igwegbe, SS Nassarawa | | 2024 |
| Starch-based nanomaterials safety aspects: Perspectives and future trends SS Nassarawa, AM Abdelshafyb, MM Nasiru, A Gambo, MA Dandago, ... Starch Based Nanomaterials for Food Packaging, 269-284, 2024 | | 2024 |
| Toxic Amino Acids and Fatty Acids SS Nassarawa, HL Yusuf, SA Sulaiman Handbook of Plant and Animal Toxins in Food, 275-282, 2022 | | 2022 |
| Participatory processing diagnosis of fried sweetpotato in Nigeria & Ghana. Understanding the drivers of trait preferences and the development of multi-user RTB product … R Ssali, T Carey, S Imoro, J Low, EK Dery, A Boakye, RM Omodamiro, ... RTBfoods Project, 2022 | | 2022 |
| Process Standardization using Sensory Evaluation of Dambun Nama; a Traditional Shredded Meat Product. A Yusuf, H.L., Gambo 46th NSAP Annual Conference Book of Abstracts 46 (1), 975-978, 2021 | | 2021 |
| Process Standardization of Kamsa: a Smoked Dried Meat Product, Using Sensory Evaluation Method. U Yusuf H. L, Igwegbe A. O., Idakwo P. Y., Garba Saudi Journal of Engineering and Technology (SJEAT). 5 (9), 330-336, 2020 | | 2020 |
| Process Standardization using Sensory Evaluation of Kamsa; A Smoked-Dried Meat Product. Proceedings of the 43rd annual conference and general meeting of NIFST. BB Yusuf, H.L., Igwegbe, A.O., Idakwo P.Y., Isma’il Proceedings of the 43rd annual conference and general meeting of NIFST., 2019 | | 2019 |
| Physico-Chemical and Microbiological Analyses of a Smoke-Dried Meat Product (Kamsa) over a period of Six Months. Proceedings of the IPY Yusuf, H.L., Igwegbe, A.O. 43rd annual conference and general meeting of NIFST., 2019 | | 2019 |
