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Author: Olasunkanmi Gbadamosi

3 Articles are founded.

Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis
Tunji Victor Odunlade , Kehinde Adekunbi Taiwo , Saka Olasunkanmi Gbadamosi , Adewumi Ronke Odunlade , Durodoluwa Joseph Oyedele , Odunayo Clement Adebooye
Food Sci. Preserv. 2025;32(5):812-822.
https://doi.org/10.11002/fsp.2025.32.5.812
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Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties
Esther Ayomide Ogunwale , Peter Madabuchi Chikieze , Kehinde Adekunbi Taiwo , Oyebanji Olubunmi Alagbo , Tunde Afolabi Morakinyo , Charles Taiwo Akanbi , Olasunkanmi Gbadamosi , Babatunde Olawoye , Micheal Awoleye , Dorcas Alabi , Olufemi Koya
Food Sci. Preserv. 2025;32(4):613-623.
https://doi.org/10.11002/fsp.2025.32.4.613
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Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars
Esther Ayomide Ogunwale , Peter Madabuchi Chikieze , Kehinde Adekunbi Taiwo , Tunde Afolabi Morakinyo , Charles Taiwo Akanbi , Saka Olasunkanmi Gbadamosi , Babatunde Olawoye , Micheal Olusegun Awoleye , Dorcas Lola Alabi , Oyebanji Olubunmi Alagbo , Olufemi Adebola Koya
Food Sci. Preserv. 2024;31(5):745-755.
https://doi.org/10.11002/fsp.2024.31.5.745
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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