Personal profile
Research Interests
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 1 No Poverty -
SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 6 Clean Water and Sanitation -
SDG 7 Affordable and Clean Energy -
SDG 8 Decent Work and Economic Growth -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 10 Reduced Inequalities -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
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Nutritional composition, thermal and structural properties of extrudates from Tannin sorghum, black-eyes cowpea composite flour
Adebayo, T. K., Sobukola, O. P., Adeyanju, A. A. & Bamidele, O. P., Jun 2026, In: Applied Food Research. 6, 1, 101690.Research output: Contribution to journal › Article › peer-review
Open Access -
Beyond Calories: Addressing Micronutrient Deficiencies in the World’s Most Vulnerable Communities—A Review
Elegbeleye, J. A., Fayemi, O. E., Agbemavor, W. S. K., Krishnamoorthy, S., Adebowale, O. J., Adeyanju, A. A., Mkhabela, B. & Bamidele, O. P., Dec 2025, In: Nutrients. 17, 24, 3960.Research output: Contribution to journal › Review article › peer-review
Open Access3 Citations (Scopus) -
Biochemical, nutritional, and health-promoting characteristics of amahewu along production stages
Kgoale, S. D., Tugizimana, F., Abrahams, A. M., Adeyanju, A. A., Akanni, G. B., Jimoh, A. A. & Adebo, O. A., Dec 2025, In: Food Chemistry Advances. 9, 101192.Research output: Contribution to journal › Article › peer-review
Open Access1 Citation (Scopus) -
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour
Adebowale, O. J., Adeyanju, A. A., Mokhele, T. & Bamidele, O. P., Jun 2025, In: Food Science and Nutrition. 13, 6, e70450.Research output: Contribution to journal › Article › peer-review
Open Access2 Citations (Scopus) -
Consumers’ attitudes toward 3D food printing: A South African context
Cunningham, N., Adeyanju, A. A. & Adebo, O. A., Apr 2025, In: Journal of Food Science. 90, 4, e70198.Research output: Contribution to journal › Article › peer-review
Open Access2 Citations (Scopus)
Press/Media
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South Africans curious but cautious about 3D-printed food
Adebo, O., Cunningham, N. & Adeyanju, A.
21/04/26 → 22/04/26
2 items of Media coverage
Press/Media
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UJ study finds attitudes, not technology, will determine future of 3D-printed food
Adebo, O., Cunningham, N. & Adeyanju, A.
20/04/26
1 item of Media coverage
Press/Media
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UJ study finds consumer attitudes, not technology, will shape future of 3D-printed food
Adebo, O., Cunningham, N. & Adeyanju, A.
20/04/26
4 items of Media coverage
Press/Media
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Research Reports on Food Chemistry from University of Johannesburg Provide New Insights (Biochemical, nutritional, and health-promoting characteristics of amahewu along production stages)
Adebo, O., Abrahams, A., Adeyanju, A., Jimoh, A., Akanni, G. & Tugizimana, F.
30/12/25
1 item of Media coverage
Press/Media