22 Apr 2026Open access
Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour BlendsPublisher siteJournal of Advances in Food Science & Technology, Food composition and properties
Active, last published 2026
In food composition and properties
Julius
Amove
Scholar“Research focused on Food composition and properties and adjacent fields.”
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01 · About the work
What I study
ulius Amove is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Julius's work has been cited 273 times across 4 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×16Proteins in Food Systems×4Food Drying and Modeling×4African Botany and Ecology Studies×4Phytase and its Applications×4
04 · Where I am
Affiliations
Affiliation on published researchJoseph Sarwuan Tarka University Makurdi, NigeriaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
8 works2 Mar 2026Open access
Quality Attributes of Blended Juices from Pineapple, Watermelon and BeetrootPublisher siteEuropean Journal of Nutrition & Food Safety, Pineapple and bromelain studies
24 Dec 2025Open access
Physicochemical and Sensory Properties of Cookies Produced from African Yam Bean, Turmeric and Banana FloursPublisher siteInternational Journal of Research and Innovation in Applied Science, Food composition and properties
26 Nov 2025Open access
Effect of Sun, Solar, and Hybrid Drying Techniques on the Microbial Load and Sensory Properties of Tomato PowderPublisher site21 Oct 2025Open access
Composite Bread Fortification: Proximate, Mineral, Vitamin, and Antinutrient Profiles of Wheat–Orange Pulp BlendsPublisher site18 Dec 2024Open access
Nutritional Quality Evaluation of Cookies Enriched with Orange-fleshed Sweet Potato Flour, Starch, and ResiduePublisher site13 Jul 2023Open access4cites
Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread ProductionPublisher siteAsian Food Science Journal, Food composition and properties
1 Jul 2023Open access
Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-BlanchingPublisher siteFood ScienTech Journal, Freezing and Crystallization Processes
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