Journal Articles

(i) Awonorin, S. O. and Lamb, J. (1988). Heat Transfer Coefficient for Nitrogen Droplets Film-Boiling on a Food Surface. International Journal of Food Science and Technology, 23(4): 391 – 401.

(ii) Awonorin, S. O. (1989). Evaporation rates of Freely Falling Liquid Nitrogen Droplets in Air. Heat Transfer Engineering, 10(1): 26 – 36.

(iii) Awonorin, S. O. (1989). Film Boiling – Characteristics of Liquid Nitrogen Sprays on a Heated Plate. International Journal of Heat and Mass Transfer, 32(10): 1853 – 1864.

(iv) Awonorin, S. O. (1989). A Model for Heat Transfer in Cryogenic Food Freezing. International Journal of Food Science and Technology, 24(3): 243-359.

(v) Awonorin, S. O. (1989). Determination of the Performance of a Cryogenic Freezer. American Society of Heating, Refrigerating and Air Conditioning Engineers (ASHRAE) Transactions, 95(1): 125-130.

(vi) Awonorin, S. O. and Lamb, J. (1990). The Leidenfrost Phenomenon: Experimental Investigation of the Vaporization of Nitrogen Droplets on a Food Surface. Journal of Food Science, 55(3): 808-816.

(vii) Awonorin, S. O. and Rotimi, D. K. (1991). Effects of Oven Temperature and Time on the Losses of Some B-Vitamins in Roasted Beef and Pork.

Journal of Food Service Systems, 6(2): 89-105.

(viii) Awonorin, S. O., Ekpe, E. and Oyewole, L. O. (1991). Production of Livestock Feed from Livestock Wastes. Journal of Agriculture, Science and Technology, 1(2): 104 – 108.

(ix) Awonorin, S. O. and Ayoade, J. A. (1992). Texture and Eating Quality of Raw – and Thawed – Roasted Turkey and Chicken Breasts as Influenced by Age of Birds and Period of Frozen Storage. Journal of Food Service Systems, 6(4): 241-255.

(x) Awonorin, S. O. and Rotimi, D. K. (1992). Influence of Endpoint Temperature, Humidity and Cold Storage on Mechanical and Sensory Properties of Smoked Chicken Sausage. Journal of Food Service Systems, 7(1): 43-53.

(xi) Awonorin, S. O. (1993). Analysis on the Heat Transfer Coefficient for Liquid Nitrogen Droplets in Cryogenic Freezing of Foods. International Journal of Refrigeration, 16(2): 143-151. [Abstract]

(xii) Awonorin, S. O. (1993). Quality of Smoked Chicken – Guinea Fowl Sausage as Affected by Processing Conditions and Cold Storage. Food Science and Technology, 26(4): 285-290. [Abstract]

(xiii) Awonorin, S. O. and Bamiro, F. O. (1993). Sun – and Hot Air-Drying of Soybean: A comparative Study of Selected Quality Parameters and Storage of the Oil Obtained by Solvent Extraction. Nigerian Food Journal, 11: 84-97.

(xiv) Awonorin, S. O. (1993). Rheological and Mechanical Properties, BVitamin Retention and Sensory Characteristics of Smoked Sausage Made from Mixtures of Broiler Chicken and Guinea Fowl. Food Science and Technology, 26(4): 291-300.

(xv) Awonorin, S. O. and Ayoade, J. A. (1993). Thermal Destruction of Thiamin in Different Types of Pre-Packaged Minced Meats. International Journal of Food Science and Technology, 28(6): 597-602.

(xvi) Awonorin, S. O. (1994). Rheological and Emulsification Properties of Chicken Sausage as Influenced by Age of Birds. Nigerian Food Journal, 12: 55-65.

(xvii) Awonorin, S. O., Ayoade, J. A., Carew, S. N., Ingbian, E. K. and Girgih, A. T. (1994). Quality of Meat from Rabbits Fed Various Levels of Gliricidia sepium. Nigerian Journal of Animal Production, 21: 170-180.

(xviii) Awonorin, S. O., Bamiro, F. O. and Ayoade, J. A. (1995). The Effect of Freezing Rate, Storage and Cooking on Some B-Vitamins in Beef and Pork Roasts. Journal of Food Service Systems, 9(1): 7-23.

(xix) Awonorin, S. O., Ayoade, J. A. and Oyewole, L. O. (1995). Relationship of Rendering Process Variables to Selected Quality Parameters of Poultry Byproduct Meal. Food Science and Technology, 28(1): 129-134.

(xx) Awonorin, S. O. and Ayoade, J. A. (1995). Preslaughter Heat Stress and Starvation Time on Quality of Broiler Chicken Breast Roasts. Delta Agriculturist, 2: 187-200.

(xxi) Awonorin, S. O. (1996). An Appraisal of the Freezing Capabilities of Tunnel and Spiral Belt Freezes Using Liquid Nitrogen Sprays. Journal of Food Engineering, 34(2): 179-192. [Abstract]

(xxii) Awonorin, S. O., Ayoade, J. A. and Abe, A. A. (1999). Effect of Preslaughter Exercise of Broiler Chickens on Carcass Quality. Nigerian Veterinary Journal, 20(2): 51-64.

(xxiii) Shittu, T. A., Awonorin, S. O., Sanni, L. O. and Idowu, M. A. (2002). Dry Milling Characteristics of Dried Cassava chips as Related to Moisture Content. Journal of Applied Science and Technology 2(1): 13-18.

(xxiv) Solanke, O. E and Awonorin, S. O. (2002). Kinetics of Vitamin C Degradation in Some Tropical Green Leafy Vegetable during Blanching. Nigerian Food Journal, 20: 24-32. Erratum in 21:76-78 (2003).

(xxv) Henshaw, F. O., Awonorin, S. O., and Odunowo, F. M. (2004). Functional Properties of Frozen Cowpea Paste: Effect of Freezing Rate and Frozen Storage. ASSET JOURNAL SERIES A. Accepted.

(xxvi) Adebowale, A. A., Sanni, L. O., Awonorin, S. O. (2005). Effect of texture modifiers on the physico-chemical and sensory properties of dried fufu. Food Science and Technology 11(5): 373-382.

(xxvii) Ukatu, A. C. and Awonorin, S. O. (2005). A fertilizer drill for small – scale farmers of the developing nations. ASSET Journal, Series B, 4 (1): 1-14.

(xxviii)Sobowale, S. S., Sobukola, O. P., Shittu, T. A., Awonorin, S. O., Sanni, L. O., Awokola, O. S., and Aina, O. M. (2005). Analysis of heat transfer during reconstitution of gari granules into a paste. ASSET Journal, Series B, 4(1): 15 – 26.

(xxix) Sobukola, O. P., Awonorin, S. O., Sanni, L. O. and Bamiro, F. O. (2008). Optimization of blanching conditions prior to deep fat frying of yam slices. International Journal of Food Properties, 11: 379 – 391. [Abstract]

(xxx) Sobukola, O. P., Awonorin, S. O., Sanni, L. O., and Bamiro, F. O. (2008). Deep – fat frying of yam slices: optimization of processing conditions using response surface methodology. Journal of Food Processing and Preservation, 32: 343 – 360.

(d) Articles Submitted for Publication

(i) Awonorin, S. O., Tiamiyu, L. O. and Alergheny, N. (1997). Physico-Chemical Changes in Tilapia Immersed in different Brine Concentrations. Journal of Sustainable Agriculture and the Environment. (Submitted).

(ii) Awonorin, S. O., Inyang, U. E. Alergheny, N., Kalu, B. A., Atsor, C. T. and Umo, E. J. (1997). Swelling Behaviour of Gari during Reconstitution: Part I, Influence of Some Processing Parameters. Nigerian Food Journal. (Submitted).

(iii) Awonorin, S. O., Inyang, U. E., Alergheny, N., Kalu, B. A., Atsor, C. T. and Umo, E. J. (1997). Swelling Behaviour of Gari during Reconstitution: Part II, Influence of Fermentation Period, Starch and Fibre Levels. Nigerian Food Journal. (Submitted).

(iv) Awonorin, S. O., Abu, J. O. and Agbali, F. (1998). Energy Transport Mechanisms during Reconstitution of Gari. Journal of Agriculture, Science and Technology. (Submitted).

(e) Thesis

(i) Design of a 200 Tonnes Cold Storage Plant to be Located in Madrid, Spain. Higher National Diploma Dissertation. Grimsby College of Technology, Nuns Corner, Grimsby, South Humberside, U.K., 1977.

(ii) Economic Analysis of an Unmanned Commercial Refrigeration Plant. Associateship Diploma Dissertation. Luton College of Higher

Education, Luton, Bedfordshire, U.K., 1978.

(iii) Energy Conservation in the Food Industries. M.Sc. Dissertation. University of Leeds, U.K., 1979.

(iv) Heat Transfer to Liquid Nitrogen Droplets during Cryogenic Refrigeration of Foods. Ph.D Thesis. University of Leeds, U.K., 1982