M.Sc., Food Technology, University of Ibadan, 2014
B.Sc., Food Science and Technology, Bowen University, Iwo, 2010
• Tanimola, Abiola R., Abai, Oluwaseun P. and Ibitoye, Wuraola O. (2020). Effects of pickling treatments and species on the Chemical properties of processed mushrooms (Pleutorus species). Proceedings of the 44TH NIFST Conference/Annual General Meeting 2020 held at D’Podium International Event Center 318 Aromire, Ikeja Lagos from 14th to 15th October, 2020, pp: 207 - 208
• Tanimola, A. R., Oyewale, D. O., Bolaji, O. A., Ibitoye, W. O. and Ojo, A. T. (2019). Evaluation of Nutritional Composition of Selected Amaranth Grain (Amaranthus spp) Varieties. In: Akinwande, B. A., Karim, O. R., Olatunde, S. J., Oyeyinka, S. A., Raji, A., Abioye, V. F. and Bolarinwa, I. F. (Eds.) Novelty in Food Science and Technology: A Road Map to Food Security and Sustainability. Proceedings of the 5th Regional Food Science and Technology Summit held at Nigerian stored Products Research Institute (NSPRI) Ilorin, 10th – 11th June, 2019, pp: 501 - 509 Masterprint Publisher, Ibadan.
• Tanimola, A. R., Oludemi, F. O. and Egbeleke, T. (2018). “Effects of Variety on Colour, Pasting and Functional Properties of Amaranth (Amaranthus Spp) Grain Flour”. Bowen Journal of Agriculture 7(1): 16 - 21
• Tanimola, A.R., Otegbayo, B. and Akinoso, R. (2016). “Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste”. African Journal of Food Science 10 (11): 313 – 319