Ph.D. (Food Processing and Preservation)
2008
M. Sc. (Food Processing)
2000
Post Graduate Diploma in Education (PGDE)
2002
Advanced Diploma (General Management)
1996
B. Sc. (Food Science and Technology)
1992

(a) Research Interest
(i) Completed
1
Optimization of the cooking conditions and culinary qualities of pressure cooked indigenous tubers, roots and grains

(i)
Co-investigator: National Research Fund (NRF) on Formulation of Nutrient-Dense Biscuit to Reduce Malnutrition Prevalence Among U-5 And School-Age Children In Nigeria Post Covid-19 Pandemic
2020-2022
(ii)
Bursary award for Humboldt-Kolleg (FUTA, 2018)
2018
(iii)
Principal Investigator: Establishing Value Addition for the Sustainable Production and Industrial Utilization of Catfish In Nigeria Through Its Inclusion In Biscuit Production. A research proposal funded by the Institute of Food Security, Environment Resources and Agricultural Research (IFSERAR), Federal University of Agriculture, Abeokuta. Nigeria.
2018
(iv)
Establishing a Value Addition for Ofada Rice and Breadfruit: Production of Simulated Rice-Breadfruit Semolina. A research proposal approved by the Institute of Food Security, Environment Resources and Agricultural Research (IFSERAR), Federal University of Agriculture, Abeokuta. Nigeria.

Head of Department Hospitality and Tourism (HTM)

(i) Member, Home Economics Research Association of Nigeria (HERAN)
(ii) Member, Hospitality and Tourism Management Association of Nigeria (HATMAN)
(iii) Member, Nigerian Institute of Food Science and Technology (NIFST).

(a) Projects/Dissertation and Thesis
(i)
Bakare, H.A. (2008). Evaluation of Rheological Properties and Baking Performance of Wheat Composite Flour Produced from Lye-peeled Breadfruit (Artocarpus communis Forst) and Cassava (Manihot esculenta Crantz). Pp 1-257 (Ph.D Thesis). Department of Food Technology, Faculty of technology, University of Ibadan, Ibadan. Nigeria
7
(ii)
Bakare, H.A. (2000). Effects of Heat and Spice (Aframomum danielli) treatments on Shelf Quality of Nunu: A Fermented milk Product. Pp 1-65, (M.Sc Dissertation). Department of Food Technology, Faculty of technology, University of Ibada, Ibadan, Nigeria.
(iii)
Bakare, H.A. (1998). Evaluation of the Effectiveness of the Curriculum of Technological Education Programmes for Self-employment. Pp 1-60. (PGDE project). Ogun State University, Ago-Iwoye, Ogun State, Nigeria
(iv)
Bakare, H.A. (1996). Appraisal of the Effectiveness of the Personnel Management Strategies Employed by Nigeria SMES. Pp 1-41 (Advanced Diploma project). Ogun State University (Consult.), Ago-Iwoye. Ogun State, Nigeria
(v)
Bakare, H.A. (1991). Effect of Charcoal Treatment on Some Keeping Qualities of Soy-Cassava-Starch Paste in the preparation of Akara Pp 1-38. (B.Sc Research project). Department of Food Science and Technology, University of Agriculture, Abeokuta. Nigeria
(b) Journal Articles in Print
1.
2.
Bakare H Adegoke, Adeola, Abiodun. A., Otesile, Ibijoke. I. Obadina, Adewale. O., Afolabi. Wasiu. A., Adegunwa Mojisola, O., Akerele RA, Bamgbose, Olaoluwa.O. and Alamu, Emmanuel.O. (2020) Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Sci. Nutr.. 2020;8:6226–6246
3.
Bakare H Adegoke, Adegunwa Mojisola, , Akerele RA., Tijani, A.O., Alake O.O, Ilugbami, I.I., Fakehinde, E.A. and Oloyede, O.O. (2019) Effects of Cooking Conditions on the Texture Profile, Sensory and Proximate Qualities of Pressure Cooked
Bambara nuts. J. Agric. Sci. & Env. 2019, 19(1 &2): 159-185
4.
Adelekan, E. O., Adegunwa, M. O., Adebowale, A. A., Bakare, H. A., and Alamu, E. O. (2019). Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends. Cogent Food & Agriculture 5(1): 1-14. Published by Taylor and Francis, UK.
Available online at https://doi.org/10.1080/23311932.2019.1614285
5.
Adegunwa, M. O., Adelekan, E. O., Adebowale, A. A., Bakare, H. A., and Alamu, E. O. (2019). Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations Cogent Chemistry.3(1): 3-16. Published by Taylor and Francis, UK. Available online at at: https://www.researchgate.net/publication/320090848
6.
Bakare H Adegoke, Adegunwa Mojisola, Akano RA, Alake Olusola O, Ayodele Israel Oluwaseyi, Akinsola Olajumoke Ibukun and Bishi Aisha Adedolapo
(2019) Effects of Cooking Conditions on the Texture Profile, Sensory and Proximate Qualities of Pressure Cooked Cowpea”. Journal of Nutritional Health 3: 151-167. Published by Acta Scientific. Available online at https://actascientific.com/ASNH-3-5.php
7.
H.Adegoke Bakare., Mojisola O. Adegunwa., H. Babatunde Tossou, G. Damilola Durojaye., F. Sanni Ibitayo and O. Akeem Tijani (2018). Optimization of the cooking conditions on the culinary qualities of pressure cooked boiled yam. Journal of Culinary Science and Technology. xx(xx) xx-xx
8
ttps://doi.org/10.1080/15428052.2018.1495589. Published by Taylor and Francis, UK. Available online at http://www.tandfonline.com/loi/wscs20
8.
Oke, E.K. Idowu, M.A., Sobukola, O.P. and Bakare, H.A. (2017) Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour. Journal of Culinary Science and Technology. Published by Taylor and Francis, UK. Available online at http://www.tandfonline.com/loi/wscs20
9.
Tijani, A O., Bakare, H A., Babajide, J. M. and A. M. Omemu.(2017) Effect of processing parameters on the functional and pasting properties of breadfruit (Artocarpus Altilis) “elubo” flour. Croat. J. Food Sci. Technol. 9 (1) :2-9. Published by Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
10.
Tijani, A.O., Oke, E.K., Bakare, H.A, Tayo, T.R. (2017) Quality Evaluation of Instant Noodles Produced From Composite Breadfruit Flour. Researcher 9(1):21-26. ISSN 1553-9865 (print); ISSN 2163-8950. Published by Marsland Press. Richmond Hill, New York 11418, USA. 347-321-7172 Available online at. http://www.sciencepub.net/researcher. 3. doi:10.7537/marsrsj090117.03.
11.
Adegunwa, M.O., Oyesiji, A.A., Adebowale, A.A. and Bakare, H.A. (2017) Chemical and Microbiological Profile of ‘Lego’: A locally Flavored Drinks Journal of Natural Sciences Engineering and Technology, 16(2): 39-47: Published by Federal University of Agriculture, Abeokuta (FUNAAB). (Nigeria). Available online at http://journal.unaab.edu.ng/index.php/JNSET.
12.
Adegunwa, M.O., Osisanya, A. A., Adebowale, A.A. and Bakare, H.A. (2017) Chemical and Microbial Safety of Street Vended Egg Roll in Abeokuta Metropolis Journal of Natural Sciences Engineering and Technology. 16(2): 53-61: . Published by Federal University of Agriculture, Abeokuta (FUNAAB). (Nigeria), Available online at http://journal.unaab.edu.ng/index.php/JNSET.
13.
Tijani, A O., Bakare, H A., Oke, E. K., and Oyedeji A. B. .(2016) Effect of processing parameters on the proximate composition and sensory characteristics of breadfruit ‘elubo’. Ukrainian Food Journal. 5( 4): 701 -712. Published by National University of Food Technologies, Str. Volodymyrska, 68 Kyiv, 01601
Ukraine Available on line athttp://ufj.ho.ua/Archiv
14.
Adegunwa, M.O., Sanusi, M. L.S., Bakare, H.A. and Omemu (2016): Food safety Knowledge and Practices among Federal University of Agriculture Students in Abeokuta. Journal of Natural Sciences Engineering and Technology 15(1): 94-107. Published by Federal University of Agriculture, Abeokuta (FUNAAB). (Nigeria). Available online at http://journal.unaab.edu.ng/index.php/JNSET.
15.
Bakare H. A. Ogunbowale, O.D., Adegunwa, M. O. and Olusanya, J. O. (2016): Effects of Pre-treatments of Banana (Musa AAA,Omini) on the Composition, Rheological Properties and Baking Quality of its Flour and Composite Blends with Wheat Flour. Food Science and Nutrition 5(2): 182-196. DOI: 10.1002/fsn3.378 Published by Wiley Periodicals, UK. Available online at : http://onlinelibrary.wiley.com/doi/10.1002/fsn3.378/citedby (United KIngdom)
16.
Bakare, H. A., Adeyefa, E.A. and Dada, T. (2016): Proximate, phytochemical and sensory quality of instant pepper soup mix. Journal oF Culinary Science & Technology
9
14 (1): 59–74 . Published by Taylor and Francis Group UK. Available online at http://dx.doi.org/10.1080/15428052.2015.1080642 (United KIngdom)
17.
Adegunwa, M.O., Omolaja, N.O. Adebowale, A.A. and Bakare, H.A. (2016):Quality Evaluation of Snacks produced from blends of Unripe Plantain, Bambara groundnut and Tumeric flour. Journal of Food Processing and Preservation 41(1):.102-115 DOI: DOI: 10.1111/jfpp.12760. Published by Wiley Periodicals,UK. Available online at : http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12760/ (United KIngdom)
18.
Bakare, H. A., Ozor, O. G. Adegunwa, M.O. and Adeyefa, E .A. (2015): Perception of Nigerian Consumers on The Culinary, Social and Health Attributes of Pepper Soup. Journal of Culinary Science and Technology. 14 (1): 277–293 . Published by Taylor and Francis Group UK http://dx.doi.org/10.1080/15428052.2015.1080642. (United KIngdom)
19.
Akinola, O.J., Obadina, O.A., Shittu, T.A., Bakare, H.A. and Olotu, I.O. (2015): Chemical Characterisation and Microbiological of Naturally Fermenting Soy milk. Journal of Quality Assurance of Safety of Crops and Foods 7 (2): 115-121. Published in the Neitherlands by Academic Publishers of Wageningen. Available online at: http://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0449. (Europe, Neitherlands)
20.
Bakare, H.A. Osundahunsi, O.F. and Olusanya, J.O. (2015): Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Science and Nutrition. 4(4): 573-587 Published by Wiley Periodicals, Inc.UK doi: 10.1002/fsn3.321 (United KIngdom)
21.
Esan, T.A., Sobukolaa, O.P. Sanni, L.O., Bakare, H.A. and Munoz L. (2015): Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweet potato (Ipomoea batatas L.) Chips Journal of Food and Bioproducts Processing 9(5):27–37 Published by Elsevier. UK. http://dx.doi.org/10.1016/j.fbp.2015.03.008 0960-3085/© 2015. (United KIngdom)
22.
Adegunwa, M.O., Adeniyi, O.D. Adebowale, A.A. and Bakare, H.A. (2015): Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends. Journal of Culinary Science and Technology 13(3) :200–213. Published by Taylor and Francis Group UK Available on line at : http://www.tandfonline.com/doi/abs/10.1080/15428052.2015.1015665?
(United KIngdom)
23.
Adegunwa, M.O., Adedipe, A., Oladipo, O.A., Bakare, H.A. and Oladosu, O.A.(2014): Quality Assessment of Major Hotels in Abeokuta. Journal of hospitality and Tourism 4 (1):44-52. Published by Hospitality and Tourism Management Association of Nigeria (HATMAN), Nigeria.
24.
Adegunwa, M.O., Adedipe, A. Afolabi, E.O., Bakare, H.A. and Omemu, A.M. (2014): Microbiological, Physiochemical and Mineral Quality of Borehole Water Used in Hotels of Abeokuta, Ogun State. Journal of Hospitality, Tourism and Home Management. 5:92-103. Published by the Nigerian Association for Hospitality, Tourism and Home Management, (Nigeria)
25.
Adegunwa, M.O., Omemu, A.M., Bakare, H.A. Adeyefa, E.A. and Malomo, O.S. (2014): Proximate Composition and Microbiological Assessment of Snacks Served in
10
Federal University of Agriculture, Abeokuta (FUNAAB). Journal of Hospitality and Tourism 4 (1):107-112. Published by Hospitality and Tourism Management Association of Nigeria (HATMAN). (Nigeria).
26.
Adetunji, M., Atanda, O.A Ezekiel, C.N., Sulyok, M., Warth, B. Beltrán, B. Krska, R. Obadina, O.A. Bakare, H.A. Chilaka, C.A. (2014): Fungal and bacterial metabolites of stored maize (Zea mays, L.) from five agro-ecological zones of Nigeria. Mycotoxin Research 30(2):89-102. Published by Springer. UK. DOI 10.1007/s12550-014-0194-2. Available on line at http://link.springer.com/article/10.1007%2Fs12550-014-0194-2 (United KIngdom)
27.
Adegunwa, M. O., Ganiyu, A. A, Bakare, H.A. and Adebowale, A.A (2014): Quality evaluation of composite millet-wheat Chinchin. Agriculture and Biology Journal of North America 5(1): 33-39. doi:10.5251/abjna.2014.5.1.33.39
Published by ScienceHuβ, http://www.scihub.org/ABJNA, Available online at http://www.scihub.org/ABJNA/PDF/2014/1/ABJNA-5-1-33-39.pdf. (USA)
28.
Bakare, H.A. Adegunwa, M.O., Akinribido, O.M. and Obadina, O.A. (2014): Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour. Journal of Culinary Science and Technology, 12 (04) :316–325. Published by Taylor and Francis Group. United Kingdom .DOI: 10.1080/15428052.2014.904833. (United KIngdom)
29.
Adebowale, A.A,. Adegunwa, M.O., Okunbolurin, I.H. and Bakare, H.A. (2014): Production and Some Quality Attributes of Rice-Bambara nut Flour Extruded Flakes. Journal of Natural Sciences Engineering and Technology 10(1): 49-58. Published by Federal University of Agriculture, Abeokuta (FUNAAB). Available online at http://journal.unaab.edu.ng/index.php/JNSET/article/view/1491. (Nigeria)
30.
Dipeolu, A., Adewuyi, E., Moradeke, A. Bakare, H.A. (2014): Customer Satisfaction in Fast Food Restaurants in Ibadan Metropolis. Journal of Marketing and Consumer Research. 5(1): 12-19. Published by International Knowledge Sharing Platform, USA. Available online at: http://www.iiste.org/Journals/index.php/JMCR/article/view/17759/0 (America).
31.
Bakare, H. A., Osundahunsi, O. F., Adegunwa, M.O. and Olusanya, J.O. (2014): Pasting characteristics, Baking and Sensory Qualities of Blends of Cassava and Wheat flours (2013). Journal of Culinary Science & Technology, 2(12):109–127. Published by Taylor and Francis Group.UK. DOI: 10.1080/15428052.2013.846880
32.
Adegunwa M.O, Adebowale, A.A. Bakare, H.A. and Kalejaiye, K.K. (2013): Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (Voandzeia subterranea) flour. Journal of Food Processing and Preservation 38 (4): 1875-1881 Published by Wiley Periodicals, Inc. USA doi:10.1111/jfpp.12159. (USA).
33.
Adegunwa, M.O, Adebowale, A.A, Olisa, Z.G. and Bakare, H. A. (2013): Chemical and microbiological qualities of smoked herring (Sardinella eba,valenciennes 1847) in Odeda, Ogun state, Nigeria. International Journal of Microbiological Research and Reviews 5(1): 85-87. Published by International Scholars Journals. Brooklyn, NY 11233, USA. http://internationalscholarsjournals.org/contact/ (USA)
11
34.
Bakare, H. A., Osundahunsi, O. F., Adegunwa, M.O. and Olusanya, J. O. (2013): Batter rheology, baking and sensory qualities of cake from blends of breadfruit and wheat flours. Journal of Culinary Science and Tech. 11(3):203-221. DOI:10.1080/15428052.2013.769866. Published by Taylor and Francis Group.UK. Available online at http://www.tandfonline.com/doi/abs/10.1080/15428052.2013.769866
(United KIngdom)
35.
Obadina, A. O., Akinola, O.J., Shittu, T.A. and Bakare, H.A. (2013): Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented soymilk Nono. Nigerian Food Journal 31(2):91-97. Published by the Nigerian Institute of Food Science and technology http://www.ajol/info/journals/nijbj. (Nigeria).
36.
Bakare, H.A., Adegunwa, M.O., Olusanya, J.O, Atanda, O. (2012): Review of Place of Hospital Catering in the Delivery of Modern Health Care Journal of Hospitality, Tourism and Home Management. 4:49-53. Published by the Nigerian Association for Hospitality, Tourism and Home Management. (Nigeria).
37.
Bakare, H.A., Alawiye A. Adegunwa, M.O., Olusanya, J. O. ( 2012): Proximate and Mineral Composition of some Indigenous Dishes from Water yam (Discorea alata). Journal of Hospitality, Tourism and Home Management. 4:26-31. Published by the Nigerian Association for Hospitality, Tourism and Home Management. (Nigeria).
38.
Bakare, H.A., Adegunwa, M.O., Osundahunsi, O.F. and Olusanya, J.O. (2012): Composition and Pasting properties of Breadfruit (Artocarpus communis Forst) From South West States of Nigeria. Nigerian Food Journal 30(1): 11-17. Published by the Nigerian Institute of Food Science and Technology, Nigeria. Available online at http://www.ajol/info/journals/nijbj. (Nigeria).
39.
Adegunwa M.O., Bakare H.A., Alamu, E. O. and Abiodun O. K. (2012): Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties. Nigerian Food Journal 30 (1): 67-73. Published by the Nigerian Institute of Food Science and Technology, Nigeria. Available online at http://www.ajol/info/journals/nijbj . (Nigeria).
40. Adegunwa, M.O., Bakare, H. A. and Akinola, O.F. (2012): Enrichment of Noodles with Soy Flour and Carrot Powder. Nigerian Food Journal 30(1): 74-81. Published by Nigerian Institute of Food Science and Technology (NIFST), Nigeria. Hosted online by Elsevier Publishers. doi:10.1016/S0189-7241(15)30016-3. Available online at http://www.sciencedirect.com/science/article/pii/S0189724115300163. Nigeria
41.
Bakare, H. A., Adegunwa, M.O., Olusanya, J.O. Atanda, O. (2011): Assessment of Impact of Tourism on the Economy of Nigeria and other Selected Tourism Inclined Countries. Journal of Hospitality, Tourism and Home Management. 3 (1): 24-29. Published by the Nigerian Association for Hospitality, Tourism and Home Management. (Nigeria)
42.
Bakare, H.A., Adegunwa, M.O., Osudahunsi, O.F., and Olusanya, J.O. (2011): Optimisation of Lye-peeling of Cassava (Manihot esculenta CrantZ) using Response Surface Methodology. Journal of Natural Sciences Engineering and Technology (JNSET) 10(2): 23-32. Published by Federal University of Agriculture, Abeokuta (FUNAAB).
Available online at http://journal.unaab.edu.ng/index.php/JNSET/article/view/1376
12
(Nigeria)
43.
Bakare, H.A., Adegunwa, M.O., Ogunmoyela, O.A., Emmanuel, A. A. and Fatukasi, V.T. (2011): Effect of Charcoal Treatment on Some keeping Qualities of soy-cassava starch paste in the preparation of akara. Journal of Natural Sciences Engineering and Technology 10(1): 49-58. Published by Federal University of Agriculture, Abeokuta (FUNAAB).
Available online at http://journal.unaab.edu.ng/index.php/JNSET/article/view/1320
(Nigeria)
44.
Adegunwa, M.O, Alamu, E.O., Bakare, H.A. and Godwin, P.O (2011): Effect of Fermentation Length and Varieties on the Qualities of Corn starch (Ogi) Production. American Journal of Food and Nutrition 1(4): 166-170. Published by ScienceHuβ, http://www.scihub.org/AJFN . (USA).
45.
Adegunwa, M.O, Alamu, E.O., Bakare, H.A. and Oyeniyi, C.O. (2011): Proximate and Bioactive Contents of some Selected Vegetables in Nigeria: Processing and Varietal effects. American Journal of Food and Nutrition Published by ScienceHuβ, http://www.scihub.org/AJFN. (USA)
46.
Bakare, H.A., Osudahunsi, O.F., Olusanya, J.O. and Adegunwa, M.O. (2009): Optimisation of Lye-peeling of Breadfruit (Artocarpus communis Frost) using Response Surface Methodology. Journal of Natural Sciences Engineering and Technology 8(1): 86-95 Published by Federal University of Agriculture, Abeokuta (FUNAAB).
Available online at http://journal.unaab.edu.ng/index.php/JNSET/article/view/1320
(Nigeria)
ii) Journal Articles Accepted For Publication
47.
* Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A. and Alamu, E.O. (2018). Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties. Journal of Culinary Science and Technology, 1-16.DOI: 10.1080/15428052.2018. Published by Taylor and Francis, UK. Available online at http://www.tandfonline.com/loi/wscs20
48.
*Adegunwa, M.O., Obarayi, M.T., Adebowale, A.A., Bakare, H.A. and Kajihausa, O.E. (2019) Functional quality evaluation of flakes produced from sorghum and African yam bean flour. Nigerian Journal of Nutritional Sciences 40 (1): Published by Nutrtion Society of Nigeria.
(iii) Edited Conference Proceedings
49.
*Bakare, H. A. Adeola A.A., Obadina A.O., Afolabi W.A.O, Adegunwa M. O and Otesile I.I. (2019). Establishing Value Addition for the Sustainable Production and Industrial Utilisation of Catfish in Nigeria through Its Inclusion in Biscuit Production Proceeding of the Annual in –House Review Meeting of the Institute of Food Security, Environment Resources and Agricultural Research held on Tuesday, May 7th, 2019. Theme: Revitalising the Nigerian Economy through Sustainable Agricultural Research Practices. Report of 2017/2018 core Research Activities. Pp. 46 to 47.
50.
*Bakare, H.A., Otesile1, J.I., Adegunwa, M.O., and Babarinsa, O. A. (2018) Effect of Pretreatments of Banana (Musa Sapientum) on Selected Functional, Proximate Properties of its Flour Blends with Wheat Flour and the Sensory Quality of its Bread. . A Paper Presented At the Alexander Von Humboldt International Conference (Humboldt-Kolleg), 2018. Held at the Federal University of Technology Akure, Nigeria, 2nd – 5th October, 2018, Theme: Science And Technology As A Panacea To Revitalize
13
Insurgence-Ravaged Economy In Achieving Wealth And Health Security. In Programme and Book of Abstracts. Page 44.
51.
Adegunwa, M.O., Ugue, O.B., Adedipe, A. Bakare, H.A. and Omemu, A.M..(2015) Food Safety and hygiene Practices Among Food Handlers in Restaurants in Abeokuta, Ogun State. Proceeding of the 9th Conference and annual General Meeting of the Hospitality and Tourism management Association of Nigeria (HATMAN) on Global Trends in Hospitality and Tourism. C.E. Ogunlade, R.S. Forsuelo, T. Sagagi, and L. Awoseyin (Eds,). 115-123. Published by HATMAN (Nigeria).
52.
Adegunwa, M.O., Ugue, O.B., Adedipe, A. Coker, T.M. and Bakare, H.A..(2015) Impact of Branding on Customer Loyalty in Hotels in Abeokuta, Ogun State Nigeria. Proceeding of the 9th Conference and annual General Meeting of the Hospitality and Tourism management Association of Nigeria (HATMAN) on Global Trends in Hospitality and Tourism. C.E. Ogunlade, R.S. Forsuelo, T. Sagagi, and L. Awoseyin, (Eds,). 83-91. Published by HATMAN (Nigeria).
53.
Bakare, H. A., Ogunsanwo, T.S., Adegunwa, M.O. and Olusanya, J.O. (2012) Supplementation of Cocoyam (Xanthosoma sagitifolium ) with Bambara nut (Vigna subterranean) for the Production of Ebiripo. Proceedings of the 36th Annual Conference and General Meeting (Eko 2012) of the Nigerian Institute of Food Science and Technology. C. Igwe (Ed,) 500-502. Published by NIFST. (Nigeria)
54.
Adegunwa, M.O., Bakare, H. A. Adebowale, A.A. and Oladipo, G.O. (2012). Effect of Blanching and Drying on the Quality of Flour obtained from Organic and Inorganic Plantain. Proceedings of the 36th Annual Conference and General Meeting (Eko 2012) of the Nigerian Institute of Food Science and Technology. C. Igwe (Ed,) 403-405. Published by NIFST (Nigeria)
55.
Adegunwa, M.O., Bakare, H.A. and Yeku, E.O. (2011). Effects of Varieties and Processing Methods on the Proximate Composition of ‘Donkunnu’. Proceedings of the 35th Conference of the Nigeria Food Science and Technology. C. Igwe (Eds,) 30-31. Published by NIFST. (Nigeria)
56.
Bakare, H.A. Asunmo, M.R. and Fatukasi, V.T. (2009) Information on the Composition of Under-utilised Indigenous Food Crops as a Strategy for Promoting Family Survival: A Focus on Breadfruit (Artocarpus communis Forst) from South West States of Nigeria. Proceedings of 22nd Annual National Conference of Nigerian Association of Teachers of Technology (NATT). B. Bukar., M. Ukpongson., S.T. Puyate. and S.A. Adebayo. (Eds,). 177-183. Published by (NATT). Nigeria
57.
Ekemode, K. O., Adebayo, A. A. and Bakare, H. A. (2003) Poverty and Hunger Reduction Strategies through Agriculture for improved livelihood of the Nigerian child. A lead paper presented in the proceedings of the 6th Annual Research Network meeting and Conference of Children – in- Agriculture Programme (Eko-CIAP). B.T. Isiaka and O.A. Adeokun. (Eds,) 29-30. Published by Eko CIAP (Nigeria)
58.
Bakare, H.A. (2012) Dough Rheology, Baking and Sensory Qualities of Bread from Blends of Breadfruit and Wheat flours. Proceedings of International Conference and Exhibition on Food processing and Technology, organised by Journal of Food Processing and Fermentation. Published by Omics group. (USA)
*Articles published after last promotion