| Chemical and biochemical changes in African locust bean (Parkia biglobosa) and melon (Citrullus vulgaris) seeds during fermentation to condiments BO Omafuvbe, OS Falade, BA Osuntogun, SRA Adewusi Pakistan journal of nutrition 3 (3), 140-145, 2004 | 234 | 2004 |
| Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’—Nigerian food condiment BO Omafuvbe, OO Shonukan, SH Abiose Food microbiology 17 (5), 469-474, 2000 | 195 | 2000 |
| Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures ofBacillus BO Omafuvbe, SH Abiose, OO Shonukan Food microbiology 19 (6), 561-566, 2002 | 147 | 2002 |
| Microbiological and physico-chemical properties of some commercial Nigerian honey BO Omafuvbe, OO Akanbi African Journal of Microbiology Research 3 (12), 891-896, 2009 | 137 | 2009 |
| Antibiotic resistance of aerobic mesophilic bacteria isolated from poultry faeces EO Adeleke, BO Omafuvbe Research Journal of Microbiology 6 (4), 356, 2011 | 58 | 2011 |
| Purification and biochemical characterization of carboxymethyl cellulase (CMCase) from a catabolite repression insensitive mutant of Bacillus pumilus SO Kotchoni, EW Gachomo, BO Omafuvbe, OO Shonukan International journal of Agriculture and Biology 8 (2), 286-92, 2006 | 57 | 2006 |
| The production of ‘Kpaye’–a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds BO Omafuvbe, SH Abiose, OO Adaraloye International journal of food microbiology 51 (2-3), 183-186, 1999 | 50 | 1999 |
| A thermostable extracellular α-amylase from Bacillus licheniformis isolated from cassava steep water. MM Adeyanju, FK Agboola, BO Omafuvbe, OH Oyefuga, OO Adebawo | 42 | 2007 |
| Effect of salt on the fermentation of soybean (Glycine max) into daddawa using Bacillus subtilis as starter culture BO Omafuvbe African Journal of Biotechnology 5 (10), 2006 | 39 | 2006 |
| Quality assurance of stored pepper (Piper guineense) using controlled processing methods BO Omafuvbe, DO Kolawole Pakistan Journal of Nutrition 3 (4), 244-249, 2004 | 37 | 2004 |
| Purification and characterisation of a cellulase obtained from cocoa (Theobroma cacao) pod-degrading Bacillus coagulans Co4. EO Adeleke, BO Omafuvbe, IO Adewale, MK Bakare Turkish Journal of Biochemistry/Turk Biyokimya Dergisi 37 (3), 2012 | 34 | 2012 |
| Phenotypic identification and technological properties of lactic acid bacteria isolated from selected commercial Nigerian bottled yoghurt BO Omafuvbe, LC Enyioha African Journal of Food Science 5 (6), 340-348, 2011 | 33 | 2011 |
| Preliminary studies on associated bacteria and fungal load of Artificially cultured Clarias Gariepinus burchell 1822 fingerlings TA Oni, VF Olaleye, BO Omafuvbe Ife Journal of Science 15 (1), 9-16, 2013 | 29 | 2013 |
| Probiotic potentials of Pediococuss acidilactici isolated from wara; A Nigerian unripened soft cheese TE Olajugbagbe, OE Elugbadebo, BO Omafuvbe Heliyon 6 (9), 2020 | 24 | 2020 |
| Microbial diversity in ready-to-eat fufu and lafun-fermented cassava products sold in Ile-Ife, Nigeria. BO Omafuvbe, AR Adigun, JL Ogunsuyi, AM Asunmo | 24 | 2007 |
| Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa BO Omafuvbe, EO Esosuakpo, TS Oladejo and AA Toye Department of Microbiology … BO Omafuvbe Am. J. Food Technol 2 (4), 257-264, 2007 | 18 | 2007 |
| Observed biochemical changes during natural fermentation of African oil bean (Pentaclethra macrophylla) seeds BO Omafuvbe, OO Oyedapo Nigerian J. Nutri. Sci 21, 19-23, 2000 | 18 | 2000 |
| Natural fermentation of soybean (glycine max) with added salt for ‘soy-daddawa’ production BO Omafuvbe World Journal of Microbiology and Biotechnology 10, 479-480, 1994 | 16 | 1994 |
| The effect of seasoning salts and local condiments on mineral availability from two Nigerian vegetables BA Osuntogun, OS Falade, O Ugono, BO Omafuvbe, A Oladipo, ... Pakistan journal of Nutrition 3 (3), 146-153, 2004 | 14 | 2004 |
| Chemical and biochemical changes in African locust bean and melon seeds during fermentation to condiments BO Omafuvbe, OS Falade, BA Osuntogun, SRA Adewusi Pakistan journal of nutrition 3 (3), 140-145, 2004 | 13 | 2004 |
