Ibironke O Popoola

Consumer acceptance of red meat from alternative animal species

Ibironke O Popoola, 2020 .

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.

W. Wismer, L. McMullen, H. Bruce, 2019, Journal of food science.

A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species

W. Wismer, N. Gaudette, Ibironke O Popoola, 2020, Food Reviews International.

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend

M. Yomeni, B. Maziya-Dixon, Ibironke O Popoola, 2017, Food science & nutrition.

Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

B. Maziya-Dixon, Ibironke O Popoola, E. Alamu, 2018, Food science & nutrition.

Free word association perceptions of red meats; beef is 'yummy', bison is 'lean game meat', horse is 'off limits'.

W. Wismer, Michelle M. Feuereisen, Ibironke O Popoola, 2021, Food Research International.