| Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review OA Adebo, I Gabriela Medina-Meza Molecules 25 (4), 927, 2020 | 261 | 2020 |
| Review on microbial degradation of aflatoxins OA Adebo, PB Njobeh, S Gbashi, OC Nwinyi, V Mavumengwana Critical reviews in food science and nutrition 57 (15), 3208-3217, 2017 | 204 | 2017 |
| Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Food chemistry 232, 210-217, 2017 | 135 | 2017 |
| Subcritical water extraction of biological materials S Gbashi, OA Adebo, L Piater, NE Madala, PB Njobeh Separation & Purification Reviews 46 (1), 21-34, 2017 | 113 | 2017 |
| The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa MC Temba, PB Njobeh, OA Adebo, AO Olugbile, E Kayitesi International journal of food science & technology 51 (3), 543-554, 2016 | 106 | 2016 |
| Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit JA Adebiyi, AO Obadina, AF Mulaba-Bafubiandi, OA Adebo, E Kayitesi Journal of Cereal Science 70, 132-139, 2016 | 103 | 2016 |
| African sorghum-based fermented foods: past, current and future prospects OA Adebo Nutrients 12 (4), 1111, 2020 | 93 | 2020 |
| Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Critical reviews in food science and nutrition 58 (3), 463-474, 2018 | 91 | 2018 |
| The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins R Makhuvele, K Naidu, S Gbashi, VC Thipe, OA Adebo, PB Njobeh Heliyon 6 (10), 2020 | 72 | 2020 |
| Food fermentation and mycotoxin detoxification: An African perspective JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh Food Control 106, 106731, 2019 | 69 | 2019 |
| Degradation and detoxification of AFB1 by Staphylocococcus warneri, Sporosarcina sp. and Lysinibacillus fusiformis OA Adebo, PB Njobeh, V Mavumengwana Food Control 68, 92-96, 2016 | 62 | 2016 |
| The Mode of Action of Bacillus Species against Fusarium graminearum, Tools for Investigation, and Future Prospects K Ntushelo, LK Ledwaba, ME Rauwane, OA Adebo, PB Njobeh Toxins 11 (10), 606, 2019 | 59 | 2019 |
| 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 | 59 | 2018 |
| Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours CE Chinma, JO Abu, BN Asikwe, T Sunday, OA Adebo Lwt 140, 110749, 2021 | 58 | 2021 |
| Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum OA Adebo, PB Njobeh, JA Adebiyi, E Kayitesi Food Bioscience 25, 118-127, 2018 | 57 | 2018 |
| Fermented pulse-based food products in developing nations as functional foods and ingredients OA Adebo, PB Njobeh, JA Adebiyi, S Gbashi, JZ Phoku, E Kayitesi Functional Food—Improve Health through Adequate Food; Hueda, MC, Ed, 77-109, 2017 | 56 | 2017 |
| A review on novel non‐thermal food processing techniques for mycotoxin reduction OA Adebo, T Molelekoa, R Makhuvele, JA Adebiyi, AB Oyedeji, S Gbashi, ... International journal of food science & technology 56 (1), 13-27, 2021 | 54 | 2021 |
| A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods SA Oyeyinka, OA Akintayo, OA Adebo, E Kayitesi, PB Njobeh International Journal of Biological Macromolecules 176, 87-95, 2021 | 53 | 2021 |
| Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types OA Adebo, PB Njobeh, E Kayitesi Journal of cereal science 82, 49-56, 2018 | 53 | 2018 |
| Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products YO Kewuyemi, H Kesa, OA Adebo Critical Reviews in Food Science and Nutrition 62 (28), 7866-7904, 2022 | 48 | 2022 |
Patrick NjobehDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg在 uj.ac.za 的电子邮件经过验证
