Olusola Oyewole
Olusola Oyewole
Professor of Food Science and Technology at Federal University of Agriculture, Abeokuta
Verified email at funaab.edu.ng - Homepage
Cited by
Cited by
African fermented foods
SA Odunfa, OB Oyewole
Microbiology of fermented foods, 713-752, 1998
Lactic fermented foods in Africa and their benefits
OB Oyewole
Food control 8 (5-6), 289-297, 1997
Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production
OB Oyewole, SA Odunfa
Journal of Applied Bacteriology 68 (2), 145-152, 1990
Significance of yeasts in the fermentation of maize for ogi production
AM Omemu, OB Oyewole, MO Bankole
Food microbiology 24 (6), 571-576, 2007
Microbiological studies on cassava fermentation for ‘lafun’production
OB Oyewole, SA Odunfa
Food microbiology 5 (3), 125-133, 1988
Fungal enrichment of cassava peels proteins
AO Obadina, OB Oyewole, LO Sanni, SS Abiola
African Journal of Biotechnology 5 (3), 302-304, 2006
Identification of Bacillus species from ‘iru’, a fermented African locust bean product
SA Odunfa, OB Oyewole
Journal of Basic microbiology 26 (2), 101-108, 1986
Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’production
OB Oyewole
International Journal of Food Microbiology 65 (3), 213-218, 2001
Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour
AO Sobowale, TO Olurin, OB Oyewole
African Journal of Biotechnology 6 (16), 2007
Evaluating stored cassava quality in gari production
JO Akingbala, OB Oyewole, PI Uzo-Peters, RO Karim, GSH Baccus-Taylor
Journal of Food, Agriculture & Environment 3 (1), 75-80, 2005
Quality of flash and rotary dried fufu flour
LO Sanni, AA Adebowale, TA Filani, OB Oyewole, A Westby
J. Food Agric. Environ 4 (3and4), 74-78, 2006
Optimization of cassava fermentation for fufu production: effects of single starter cultures
OB Oyewole
Journal of Applied Bacteriology 68 (1), 49-54, 1990
Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’
AO Obadina, OB Oyewole, LO Sanni, KI Tomlins
African Journal of Biotechnology 5 (8), 620-623, 2006
Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate
AE Asagbra, AI Sanni, OB Oyewole
World journal of Microbiology and Biotechnology 21 (2), 107-114, 2005
Internationalization and its implications for the quality of higher education in Africa
O Oyewole
Higher Education Policy 22 (3), 319-329, 2009
Fermentation of cassava for'lafun'and'fufu'production in Nigeria
OB Oyewole
Food Laboratory News 7 (2), 29-31, 1991
Fermentation of cassava for'lafun'and'fufu'production in Nigeria
OB Oyewole
Food Laboratory News 7 (2), 29-31, 1991
Quality and preference of different cassava varieties for'lafun'production
OB Oyewole, OA Afolami
Journal of Food Technology in Africa 6 (1), 27-29, 2001
An overview of traditional fish smoking in Africa
SAO Adeyeye, OB Oyewole
Journal of Culinary Science & Technology 14 (3), 198-215, 2016
Physicochemical and functional properties of sour starches from different cassava varieties
MO Onitilo, LO Sanni, OB Oyewole, B Maziya-Dixon
International Journal of Food Properties 10 (3), 607-620, 2007
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