| 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 | 162 | 2017 |
| Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey OA Odeyemi, NA Sani, AO Obadina, CKS Saba, FA Bamidele, ... Food research international 116, 1386-1390, 2019 | 151 | 2019 |
| 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 | 140 | 2016 |
| 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 | 132 | 2018 |
| Fungal and bacterial metabolites of stored maize (Zea mays, L.) from five agro-ecological zones of Nigeria M Adetunji, O Atanda, CN Ezekiel, M Sulyok, B Warth, E Beltrán, R Krska, ... Mycotoxin research 30, 89-102, 2014 | 125 | 2014 |
| Fungal enrichment of cassava peels proteins AO Obadina, OB Oyewole, LO Sanni, SS Abiola African Journal of Biotechnology 5 (3), 302-304, 2006 | 117 | 2006 |
| Effect of natural fermentation on the chemical and nutritional composition of fermented soymilk nono AO Obadina, OJ Akinola, TA Shittu, HA Bakare Nigerian Food Journal 31 (2), 91-97, 2013 | 116 | 2013 |
| A survey of the microflora of Hibiscus sabdariffa (Roselle) and the resulting “Zobo” juice AM Omemu, MO Edema, AO Atayese, AO Obadina African Journal of Biotechnology 5 (3), 254-259, 2006 | 84 | 2006 |
| 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 | 82 | 2006 |
| 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 | 69 | 2016 |
| The incidence and distribution of Listeria monocytogenes in ready‐to‐eat vegetables in South‐Western Nigeria TA Ajayeoba, OO Atanda, AO Obadina, MO Bankole, OO Adelowo Food science & nutrition 4 (1), 59-66, 2016 | 66 | 2016 |
| Awareness and prevalence of mycotoxin contamination in selected Nigerian fermented foods I Adekoya, P Njobeh, A Obadina, C Chilaka, S Okoth, M De Boevre, ... Toxins 9 (11), 363, 2017 | 64 | 2017 |
| The occurrence and co-occurrence of aflatoxin and fumonisin along the maize value chain in southwest Nigeria LSO Liverpool-Tasie, NS Turna, O Ademola, A Obadina, F Wu Food and Chemical Toxicology 129, 458-465, 2019 | 56 | 2019 |
| Microbiological safety and quality assessment of some fermented cassava products (lafun, fufu, gari) AO Obadina, OB Oyewole, AO Odusami Scientific research and essay 4 (5), 432-435, 2009 | 55 | 2009 |
| Quality and safety assessment of traditional smoked fish from Lagos State, Nigeria SAO Adeyeye, OB Oyewole, AO Obadina, AM Omemu, OE Adeniran, ... International Journal of Aquaculture 5, 2015 | 53 | 2015 |
| 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 | 50 | 2018 |
| Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour OF Ekunseitan, AO Obadina, OP Sobukola, AM Omemu, MO Adegunwa, ... Journal of food processing and preservation 41 (5), e13150, 2017 | 49 | 2017 |
| Microbiological assessment of maize ogi cofermented with pigeon pea AM Omemu, UI Okafor, AO Obadina, MO Bankole, SAO Adeyeye Food science & nutrition 6 (5), 1238-1253, 2018 | 45 | 2018 |
| Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea UI Okafor, AM Omemu, AO Obadina, MO Bankole, SAO Adeyeye Food science & nutrition 6 (2), 424-439, 2018 | 45 | 2018 |
| Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria AO Adebayo-Oyetoro, OB Oyewole, AO Obadina, MA Omemu International Journal of Food Science 2013 (1), 845324, 2013 | 45 | 2013 |
Olusola OyewoleProfessor of Food Science and Technology at Federal University of Agriculture, Abeokuta在 funaab.edu.ng 的电子邮件经过验证
