All Stories

  1. Chemical characterisation and microbiological quality of naturally fermenting soy milk

    Article • Quality Assurance and Safety of Crops & Foods, February 2015, Wageningen Academic Publishers

    Obadina Adewale

  2. Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

    Article • Food Science & Nutrition, July 2014, Wiley

    Obadina Adewale

  3. Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria

    Article • Journal of Food Processing and Preservation, November 2013, Hindawi Publishing Corporation

    Obadina Adewale

  4. The Effect of γ-Irradiation and Cooking on the Amino Acid Profile of African Oil Bean Seed (P entaclethra macrophylla Benth)

    Article • Journal of Food Processing and Preservation, October 2013, Hindawi Publishing Corporation

    Obadina Adewale, Dr Victor Ndigwe Enujiugha

  5. Improvement in the traditional processing method and nutritional quality of traditional extruded cassava‐based snack (modified Ajogun)

    Article • Food Science & Nutrition, June 2013, Wiley

    Obadina Adewale

  6. Effect of baking improvers on the quality of whole cassava biscuits

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Obadina Adewale

  7. Development and evaluation of fortified tapioca meal with coconut and banana pulp.

    Article • Nigerian Food Journal, December 2010, Elsevier

    Obadina Adewale

  8. Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria

    Article • Food Control, May 2010, Elsevier

    Obadina Adewale

  9. Effect of packaging material on the spoilage and shelf life of cooked “fufu”

    Article • Nigerian Food Journal, November 2009, Elsevier

    Obadina Adewale

  10. Microbial detoxification of cassava leaves

    Article • Toxicology Letters, September 2009, Elsevier

    Obadina Adewale

  11. Cultural practices in the amelioration of toxicity associated with fermented cassava gari

    Article • Toxicology Letters, September 2009, Elsevier

    Obadina Adewale

  12. Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria

    Article • Food Control, January 2008, Elsevier

    Obadina Adewale

  13. ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX

    Article • Journal of Food Processing and Preservation, October 2007, Hindawi Publishing Corporation

    Obadina Adewale

  14. EFFECT OF STORAGE ON THE SAFETY AND QUALITY OF FUFU FLOUR

    Article • Journal of Food Safety, May 2007, Wiley

    Obadina Adewale