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Malomo, O., Faduola,O.O.. Adekoyeni,O.O., and Jimoh, M.O.,(2013). Pawpaw Sap as alternative coagulant and boiling time in the production of traditional warankashi (local cheese). International Journal of Food Chemistry.1 (1), 01-13.
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Malomo, O., and Alamu, A.E.(2013).Protein modification during germination of sorghum bicolour. Res. J. Pharm. Biol. Chem. Sci. Vol. 4 (4),1044-1055
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Malomo, O., Alamu, A.E., and Oluwajoba, S.O.(2013).Chemical evaluation of protein quality of sprouted maize and cowpea.. International Journal of Nutrition and Food Sciences. Vol.2(5) :254-260
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Malomo, O., Olufade,O.I., Adekoyeni,O.O., and Jimoh, M.O.,(2013) Evaluation of heavy metal concentration in maize grown in selected areas of Ogun State and its effects on urban food security. International Journal of Science, Technology and Society (2):
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Daniels, A.O., Malomo, O. and Alamu,, A.E. (2013). Preliminary Antibacterial and Phytochemical screening of Three Medicinal Plants Used In the Folkloric Treatment of Skin Infections against Three Bacteria. Int. Journal Research. Ayurveda Pharm. Vol. 4 (4)
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Malomo, O., Alamu, A.E., and Oluwajoba, S.O.(2013).. The effect of sprouting on the In-Vitro Digestibility of Cowpea. Journal of Advanced Laboratory Research in Biology. Vol. 4 (2): 72-75..
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Malomo, O., Alamu, A.E., and Oluwajoba, S.O.(2013). Effect of Processing on Total Amino acid Profile of Maize and Cowpea Grains. Journal of Advanced Laboratory Research in Biology. Vol. 4 (2),76-81.
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Malomo, O., Alamu, A.E., and Oluwajoba, S.O. (2013). Effect of Processing on component Oligosaccharides of Cowpea. International Research Journal of Food Science and Technology. Vol.1,(1), 1-5
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Malomo, O., Jimoh, M. O., Adekoyeni,O.O., Soyebi E.O. and Alamu,E.A. (2013).Effect of Blanchjng and Unblanching on rheological properties of sweat potato-bread. Academic Research International.Vol. 4,(3).24-47. (ISSN: 2223-9553),
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Malomo, O., Alamu, A.E.,and Oluwajoba, S.O.(2013). Changes in FDNB-Available Lysine in Sprouted Cowpea. Journal of Advanced Laboratory Research in Biology. Vol. 4 (1), 7-10.
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