Concepedia

Dolapo A. Oladiran

DA

5

Publications

153

Citations

5

H-Index

2015

Active since

Affiliations

University of Pretoria(Current)

Dolapo A. Oladiran is an author at University of Pretoria specializing in nutrition, food processing, and food technology.

ORCID

Top concepts

Publications per year

2015–2020

5

Publications

5

Nutritional composition of <i>fufu</i> analog flour produced from Cassava root (<i>Manihot esculenta</i>) and Cocoyam (<i>Colocasia esculenta</i>) tuber

Oluwaseun Peter Bamidele, Beatrice Mofoluwaso Fasogbon, Dolapo A. Oladiran et al. · Food Science & Nutrition · 2015 · 46 citations · Full text

Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review

Dolapo A. Oladiran, Mohammad Naushad Emmambux · Food Reviews International · 2020 · 46 citations

, , +17

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Dolapo A. Oladiran, Mohammad Naushad Emmambux · Starch - Stärke · 2018 · 34 citations

, , +12

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Dolapo A. Oladiran, Mohammad Naushad Emmambux, Henriëtte L. de Kock · LWT · 2018 · 16 citations

, , +7

Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava‐defatted toasted soy composite

Dolapo A. Oladiran, Mohammad Naushad Emmambux · Starch - Stärke · 2016 · 11 citations

, , +16

Rows per page

1–5 of 5