1. A review on novel non‐thermal food processing techniques for mycotoxin reduction. (13th August 2020) Authors: Adebo, Oluwafemi Ayodeji; Molelekoa, Tumisi; Makhuvele, Rhulani; Adebiyi, Janet Adeyinka; Oyedeji, Ajibola Bamikole; Gbashi, Sefater; Adefisoye, Martins Ajibade; Ogundele, Opeoluwa Mayowa; Njobeh, Patrick Berka Journal: International journal of food science & technology Issue: Volume 56:Number 1(2021) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aflatoxin B1 degradation by culture and lysate of a Pontibacter specie. (October 2017) Authors: Adebo, Oluwafemi Ayodeji; Njobeh, Patrick Berka; Sidu, Sibusiso; Adebiyi, Janet Adeyinka; Mavumengwana, Vuyo Journal: Food control Issue: Volume 80(2017:Oct.) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. (28th September 2020) Authors: Adebo, Oluwafemi Ayodeji; Oyeyinka, Samson Adeoye; Adebiyi, Janet Adeyinka; Feng, Xi; Wilkin, Jonathan D.; Kewuyemi, Yusuf Olamide; Abrahams, Adrian Mark; Tugizimana, Fidele Journal: International journal of food science & technology Issue: Volume 56:Number 4(2021) Page Start: 1514 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours. (27th December 2021) Authors: Kewuyemi, Yusuf Olamide; Kesa, Hema; Adebo, Oluwafemi Ayodeji Journal: International journal of food science & technology Issue: Volume 57:Number 3(2022) Page Start: 1527 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum. (October 2018) Authors: Adebo, Oluwafemi Ayodeji; Njobeh, Patrick Berka; Adebiyi, Janet Adeyinka; Kayitesi, Eugenie Journal: Food bioscience Issue: Volume 25(2018) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. (1st October 2017) Authors: Adebiyi, Janet Adeyinka; Obadina, Adewale Olusegun; Adebo, Oluwafemi Ayodeji; Kayitesi, Eugenie Journal: Food chemistry Issue: Volume 232(2017) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours. (January 2023) Authors: Kewuyemi, Yusuf Olamide; Kesa, Hema; Meijboom, Reinout; Alimi, Oyekunle Azeez; Adebo, Oluwafemi Ayodeji Journal: Innovative food science & emerging technologies Issue: Volume 83(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Degradation and detoxification of AFB1 by Staphylocococcus warneri, Sporosarcina sp. and Lysinibacillus fusiformis. (October 2016) Authors: Adebo, Oluwafemi Ayodeji; Njobeh, Patrick Berka; Mavumengwana, Vuyo Journal: Food control Issue: Volume 68(2016:Oct.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Design, construction, and performance evaluation of a gari roaster. Issue 3 (6th October 2016) Authors: Sobowale, Sunday Samuel; Adebiyi, Janet Adeyinka; Adebo, Oluwafemi Ayodeji Journal: Journal of food process engineering Issue: Volume 40:Issue 3(2017:Jun.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics. (July 2019) Authors: Adebo, Oluwafemi Ayodeji; Kayitesi, Eugenie; Tugizimana, Fidele; Njobeh, Patrick Berka Journal: Food research international Issue: Volume 121(2019) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗