| Burden of foodborne diseases: think global, act local SM Pires, BN Desta, L Mughini-Gras, BT Mmbaga, OE Fayemi, ... Current Opinion in Food Science 39, 152-159, 2021 | 150 | 2021 |
| Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max) KO Falade, OM Ogundele, AO Ogunshe, OE Fayemi, FCK Ocloo Journal of food science and technology 52, 5858-5865, 2015 | 80 | 2015 |
| Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis … FI Ojokoh, A.O., Fayemi, O.E., Ocloo, F.C. K and Nwokolo Journal of Agricultural Biotechnology and Sustainable Development 7 (1), 2015 | 38 | 2015 |
| The Effect of different fermentation techniques on the nutritional quality of the cassava product (fufu) OE Fayemi, AO Ojokoh Journal of food processing and preservation 38 (1), 183-192, 2014 | 37 | 2014 |
| Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products … OE Fayemi, GB Akanni, JA Elegbeleye, OO Aboaba, PM Njage International Journal of Food Microbiology 347, 109191, 2021 | 30 | 2021 |
| Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with … AO Ojokoh, OE Fayemi, FCK Ocloo, O Alakija African Journal of Microbiology Research 8 (12), 1352-1359, 2014 | 30 | 2014 |
| Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybeans (Glycine max … AA 3. Adeyeye, S.A.O, Adedayo-Oyetoro, A.O., Fayemi, O.E., Tiamiyu, H., Oke ... Journal of Culinary Science and Technology, 2017 | 23* | 2017 |
| Nanotechnology and food processing: Between innovations and consumer safety SAO Adeyeye, OE Fayemi Journal of Culinary Science & Technology 17 (5), 435-452, 2019 | 21 | 2019 |
| Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality AS Adeboye, OE Fayemi, A Bamgbose, A Adewunmi, SS Sobowale Journal of Food Processing and Preservation, 2017 | 14 | 2017 |
| Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types SAO Adeyeye, OE Fayemi, AO Adebayo-Oyetoro Journal of Culinary Science & Technology 17 (3), 195-208, 2019 | 12 | 2019 |
| Effect of Lactobacillus plantarum on the survival of acid‐tolerant non‐O157 Shiga toxin‐producing E. coli (STEC) strains in fermented goat's milk OE Fayemi, EM Buys International Journal of Dairy Technology 70 (3), 399-406, 2017 | 10 | 2017 |
| Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria OE Fayemi, GB Akanni, SS Sobowale, A Oelofse, EM Buys Journal of Food Composition and Analysis 115, 104850, 2023 | 7 | 2023 |
| Practicalities of implementing burden of disease research in Africa: lessons from a population survey component of our multi-partner FOCAL research project BN Desta, T Gobena, C Macuamule, OE Fayemi, CI Ayolabi, BT Mmbaga, ... Emerging Themes in Epidemiology 19 (1), 4, 2022 | 5 | 2022 |
| Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus … OE Fayemi, JRN Taylor, EM Buys International Journal of Food Science & Technology 52 (4), 1064-1071, 2017 | 5 | 2017 |
| Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens) AO Ojokoh, OE Fayemi, OA Akinseye African Journal of Food Science, 2018 | 4 | 2018 |
| Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta SS Sobowale, OH Animashaun, OM Omosebi, OA Babarinsa, OE Fayemi Applied Food Research 3 (2), 100333, 2023 | 3 | 2023 |
| Nanotechnology and food processing: between innovations and consumer safety. J Culin Sci Technol 17 (5): 435–452 SAO Adeyeye, OE Fayemi | 3 | 2019 |
| Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health JO Onuh, YV Pathak CRC Press, 2024 | 2 | 2024 |
| Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread AS Adeboye, JM Babajide, O Fayemi African Journal of Food Science 9 (2), 70-75, 2015 | 2 | 2015 |
| Bioactive Phytochemicals in the Development of Alternative Medicine OE Fayemi, JA Elegbeleye, GB Akanni, ED Olaleye, OR Ogunremi, ... Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health …, 2024 | 1 | 2024 |
Gabriel Bidemi AkanniUniversity of Johannesburg, South Africa在 uj.ac.za 的电子邮件经过验证
