|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
|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
|The socio-economic impact of mycotoxin contamination in Africa|
S Gbashi, NE Madala, S De Saeger, M De Boevre, I Adekoya, OA Adebo, ...
Fungi and mycotoxins-their occurrence, impact on health and the economy as …, 2018
|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
|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
|Contamination of fermented foods in Nigeria with fungi|
I Adekoya, A Obadina, J Phoku, O Nwinyi, P Njobeh
LWT 86, 76-84, 2017
|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
|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
|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
|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 (13), 4442-4451, 2017
|Quality changes in cocoyam flours during storage|
A Obadina, H Ashimolowo, I Olotu
Food science & nutrition 4 (6), 818-827, 2016
|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
|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
|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
|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
|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
|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), e03754, 2020
|Chemical characterisation and microbiological quality of naturally fermenting soy milk|
OJ Akinola, AO Obadina, TA Shittu, HA Bakare, IO Olotu
Quality Assurance and Safety of Crops & Foods 7 (2), 115-121, 2015
|Safety Assessment of some Traditionally Fermented Foods Produced in Nigeria and South Africa|
|Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer.|
S De Saeger, CC Adaku, P Njobeh, A Obadina, I Adekoya, S Okoth, ...
University of Nairobi, 2018