| Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends K Banwo, AO Olojede, AT Adesulu-Dahunsi, DK Verma, M Thakur, ... Food Bioscience 43, 101320, 2021 | 196 | 2021 |
| Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization AT Adesulu-Dahunsi, AI Sanni, K Jeyaram, JO Ojediran, AO Ogunsakin, ... International Journal of Biological Macromolecules 111, 514-525, 2018 | 84 | 2018 |
| Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum AO Olojede, AI Sanni, K Banwo Lwt 120, 108875, 2020 | 80 | 2020 |
| Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread AO Olojede, AI Sanni, K Banwo Lwt 118, 108769, 2020 | 73 | 2020 |
| Microbiological and physicochemical properties of sourdough bread from sorghum flour. OA Ogunsakin, K Banwo, OR Ogunremi, AI Sanni International Food Research Journal 22 (6), 2015 | 72 | 2015 |
| Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation AO Ogunsakin, V Vanajakshi, KA Anu-Appaiah, SVN Vijayendra, ... LWT-Food Science and Technology 82, 326-334, 2017 | 52 | 2017 |
| Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures AO Olojede, AI Sanni, K Banwo, AT Adesulu-Dahunsi Lwt 129, 109576, 2020 | 36 | 2020 |
| Improvement of texture, nutritional qualities, and consumers’ perceptions of sorghum-based sourdough bread made with Pediococcus pentosaceus and Weissella confusa strains AO Olojede, AI Sanni, K Banwo, T Michael Fermentation 8 (1), 32, 2022 | 21 | 2022 |
| Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet K Banwo, TO Fasuyi, AO Olojede International Journal of Food Science & Technology 56 (2), 857-864, 2021 | 17 | 2021 |
| Functional importance of bioactive compounds of foods with potential health benefits: A review on recent trends. Food Biosci. 2021. 43: 101320 K Banwo, AO Olojede, AT Adesulu-Dahunsi, DK Verma, M Thakur, ... | 6 | 2021 |
| Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends. Food Biosci. 43, 101320 K Banwo, AO Olojede, AT Adesulu-Dahunsi, DK Verma, M Thakur, ... | 6 | 2021 |
| & Utama, GL (2021). Functional importance of bioactive compounds of foods with potential health benefits: A review on recent trends K Banwo, AO Olojede, AT Adesulu-Dahunsi, DK Verma, M Thakur, ... Food Bioscience 43, 101320, 0 | 6 | |
| Evaluation of acha flour in the production of gluten‐free sourdough cookies AO Olojede, IO Oahimire, JI Gbande, AD Osondu‐Igbokwe, RM Thomas, ... International Journal of Food Science & Technology 58 (6), 3244-3251, 2023 | 4 | 2023 |
| Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains RM Thomas, CR Falegan, AO Olojede, EO Oludipe, OD Awarun, ... Heliyon 9 (10), 2023 | 3 | 2023 |
| Proximate, Physicochemical and Sensory Properties of Millet (Pennisetum glaucum)-Based Kunun-zaki with Groundnut (Arachis hypogaea) Inclusion. T Michael, SO Owa, AO Olojede, JA Ndako, EO Oludipe, EP Dottie, ... Tropical Journal of Natural Product Research 6 (4), 2022 | 2 | 2022 |
| Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization EO Oludipe, AO Ajayi, AO Owolabi, AO Olojede, YT Afolabi, ... Frontiers in Sustainable Food Systems 8, 1497536, 2024 | | 2024 |
| The Role of Enteric Bacteria in Elemental Sulfur Therapy OD Awarun, AO Olojede, AF Olaniran, OO Osemwegie, R Thomas, ... 2024 International Conference on Science, Engineering and Business for …, 2024 | | 2024 |
| Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii K Banwo, O Jimoh, A Olojede, T Ogundiran Food Biotechnology 38 (2), 159-179, 2024 | | 2024 |
Kolawole BanwoUniversity of Ibadan, NigeriaAdresse e-mail validée de ui.edu.ng