| The socio-economic impact of mycotoxin contamination in Africa S Gbashi, NE Madala, S De Saeger, M De Boevre, I Adekoya, OA Adebo, ... Mycotoxins-Impact and Management Strategies, 2018 | 87 | 2018 |
| Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.] R. Br.) AO Obadina, IO Ishola, IO Adekoya, AG Soares, CWP de Carvalho, ... Journal of Cereal Science 70, 247-252, 2016 | 70 | 2016 |
| Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods A Ifeoluwa, N Patrick, O Adewale, C Cynthia, O Sheila, DB Marthe, ... Toxins 9, 363, 2017 | 68 | 2017 |
| Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer I Adekoya, A Obadina, CC Adaku, M De Boevre, S Okoth, S De Saeger, ... International journal of food microbiology 270, 22-30, 2018 | 51 | 2018 |
| Tropical roots and tubers HK Sharma, NY Njintang, RS Singhal, P Kaushal Sharma, HK, Njintang, NY, Singhal, RS, Kaushal, P., Eds, 2016 | 51 | 2016 |
| Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting AO Obadina, CA Arogbokun, AO Soares, CWP de Carvalho, HT Barboza, ... Journal of Food Science and Technology 54, 4442-4451, 2017 | 44 | 2017 |
| Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking AO Obadina, BO Babatunde, I Olotu Food science & nutrition 2 (6), 676-681, 2014 | 43 | 2014 |
| Assessment of Mulberry Silkworm Pupae and African Palm Weevil larvae as alternative protein sources in snack fillings OA Akande, OO Falade, AA Badejo, I Adekoya Heliyon 6 (4), 2020 | 36 | 2020 |
| Contamination of fermented foods in Nigeria with fungi I Adekoya, A Obadina, J Phoku, O Nwinyi, P Njobeh LWT 86, 76-84, 2017 | 34 | 2017 |
| Influence of drying temperature and storage period on the quality of cherry and plum tomato powder A Obadina, J Ibrahim, I Adekoya Food science & nutrition 6 (4), 1146-1153, 2018 | 32 | 2018 |
| Fungal and mycotoxin contamination of fermented foods from selected South African markets I Adekoya, A Obadina, J Phoku, M De Boevre, S De Saeger, P Njobeh Food Control 90, 295-303, 2018 | 25 | 2018 |
| Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels IO Olotu, AO Obadina, OP Sobukola, M Adegunwa, AA Adebowale, ... International Journal of Food Science & Technology 50 (6), 1477-1483, 2015 | 25 | 2015 |
| Quality changes in cocoyam flours during storage A Obadina, H Ashimolowo, I Olotu Food science & nutrition 4 (6), 818-827, 2016 | 24 | 2016 |
| The effect of [gamma]-irradiation and cooking on the physicochemical properties of African oil bean seed (Pentaclethra macrophylla benth) and its oil extract VN Enujiugha, IO Olotu, SA Malomo, TA Sanni Journal of Food Research 1 (2), 189, 2012 | 24 | 2012 |
| Mycotoxins: Impact and Management Strategies PB Njobeh, F Stepman BoD–Books on Demand, 2019 | 23 | 2019 |
| Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa I Adekoya, A Obadina, M Olorunfemi, O Akande, S Landschoot, ... International journal of food microbiology 305, 108251, 2019 | 20 | 2019 |
| Investigation of the metabolic profile and toxigenic variability of fungal species occurring in fermented foods and beverage from Nigeria and South Africa using UPLC-MS/MS I Adekoya, P Njobeh, A Obadina, S Landschoot, K Audenaert, S Okoth, ... Toxins 11 (2), 85, 2019 | 20 | 2019 |
| Fatty acid profile of gamma‐irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth) I Olotu, V Enujiugha, A Obadina, K Owolabi Food Science & Nutrition 2 (6), 786-791, 2014 | 19 | 2014 |
| The Effect of γ‐Irradiation and Cooking on the Amino Acid Profile of African Oil Bean Seed (Pentaclethra macrophylla Benth) IO Olotu, V Enujiugha, AO Obadina Journal of Food Processing and Preservation 38 (4), 2020-2026, 2014 | 13 | 2014 |
| Assessment of mulberry silkworm pupae and African palm weevil larvae as alternative protein sources in snack fillings. Heliyon 6: e03754 OA Akande, OO Falade, AA Badejo, I Adekoya | 7 | 2020 |
Patrick NjobehDepartment of Biotechnology and Food Technology, Faculty of Science, University of JohannesburgVerified email at uj.ac.za
