Overview
Availability
- Dr Oladipupo Adiamo is:
- Available for supervision
Qualifications
- Bachelor (Honours) of Food Science and Technology, Obafemi Awolowo University
- Masters (Research) of Food Science and Technology, Obafemi Awolowo University
- Masters (Research) of Food Science, King Saud University
- Doctor of Philosophy, The University of Queensland
Works
Search Professor Oladipupo Adiamo’s works on UQ eSpace
2017
Journal Article
Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota) juice during storage
Adiamo, Oladipupo Q., Ghafoor, Kashif, Al-Juhaimi, Fahad, Mohamed Ahmed, Isam A. and Babiker, Elfadil E. (2017). Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota) juice during storage. International Journal of Food Science and Technology, 52 (9), 2115-2125. doi: 10.1111/ijfs.13490
2017
Journal Article
Phenolic compounds and sterol contents of olive (Olea Europaea L.) oils obtained from different varieties
Juhaimi, Fahad Al, Özcan, Mehmet Musa, Ghafoor, Kashif, Adiamo, Oladipupo Q. and Babiker, Elfadil E. (2017). Phenolic compounds and sterol contents of olive (Olea Europaea L.) oils obtained from different varieties. Pakistan Journal of Botany, 49 (1), 169-172.
2017
Journal Article
Effect of pistachio seed hull extracts on quality attributes of chicken burger
Al-Juhaimi, Fahad, Adiamo, Oladipupo Q., Alsawmahi, Omer N., Gahfoor, Kashif, Mohamed, Zaidul Islam Sarker, Mohamed Ahmed, Isam A. and Babiker, Elfadil E. (2017). Effect of pistachio seed hull extracts on quality attributes of chicken burger. CYTA - Journal of Food, 15 (1), 9-14. doi: 10.1080/19476337.2016.1193057
2017
Journal Article
Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars
Adeleke, O. R., Adiamo, O. Q., Fawale, O. S. and Olamiti, G. (2017). Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars. International Food Research Journal, 24 (5), 1948-1955.
2017
Journal Article
Changes in chemical composition and total energy as affected by fermentation and/or cooking of pearl millet flour supplemented with Moringa or fenugreek seeds flour
Azhari, A. M.N., Adiamo, O. Q., Awad, R. M. and Babiker, E. E. (2017). Changes in chemical composition and total energy as affected by fermentation and/or cooking of pearl millet flour supplemented with Moringa or fenugreek seeds flour. International Food Research Journal, 24 (4), 1562-1570.
2016
Journal Article
Effects of cooking and fermentation on the chemical composition, functional properties and protein digestibility of Sandbox (Hura Crepitans) seeds
Osungbade, Omolayo R., Gbadamosi, Olasunkanmi S. and Adiamo, Oladipupo Q. (2016). Effects of cooking and fermentation on the chemical composition, functional properties and protein digestibility of Sandbox (Hura Crepitans) seeds. Journal of Food Biochemistry, 40 (6), 754-765. doi: 10.1111/jfbc.12273
2016
Journal Article
Functional properties and protein digestibility of protein concentrates and isolates produced from Kariya (Hildergadia bateri) seed
Adiamo, Oladipupo Q., Gbadamosi, Olasunkanmi S. and Abiose, Sumbo H. (2016). Functional properties and protein digestibility of protein concentrates and isolates produced from Kariya (Hildergadia bateri) seed. Journal of Food Processing and Preservation, 40 (5), 979-989. doi: 10.1111/jfpp.12678
2016
Journal Article
Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed
Al-Juhaimi, Fahad, Adiamo, Oladipupo Qudus, Ghafoor, Kashif and Babiker, Elfadil E. (2016). Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecum L.) seed. CYTA - Journal of Food, 14 (3), 369-374. doi: 10.1080/19476337.2015.1110202
2016
Journal Article
Antioxidative and functional properties of kariya (Hildergadia barteri) protein hydrolysates obtained with two different proteolytic enzymes
Adiamo, Oladipupo Q., Gbadamosi, Olasunkanmi S. and Abiose, Sumbo H. (2016). Antioxidative and functional properties of kariya (Hildergadia barteri) protein hydrolysates obtained with two different proteolytic enzymes. Journal of Food Processing and Preservation, 40 (2), 202-211. doi: 10.1111/jfpp.12597
Funding
Current funding
Supervision
Availability
- Dr Oladipupo Adiamo is:
- Available for supervision
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Media
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