| 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 | 192 | 2017 |
| 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 | 168 | 2016 |
| Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability JA Adebo, PB Njobeh, S Gbashi, AB Oyedeji, OM Ogundele, SA Oyeyinka, ... Fermentation 8 (2), 63, 2022 | 146 | 2022 |
| 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 | 145 | 2018 |
| Food fermentation and mycotoxin detoxification: An African perspective JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh Food Control 106, 106731, 2019 | 109 | 2019 |
| 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 and Technology 56 (1), 13-27, 2021 | 90 | 2021 |
| Application of gas chromatography–mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods: A review OA Adebo, SA Oyeyinka, JA Adebiyi, X Feng, JD Wilkin, YO Kewuyemi, ... International Journal of Food Science and Technology 56 (4), 1514-1534, 2021 | 80 | 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 | 77 | 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 | 74 | 2017 |
| Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea) JA Adebiyi, PB Njobeh, E Kayitesi Microchemical Journal 149, 104034, 2019 | 66 | 2019 |
| Food safety, food security and genetically modified organisms in Africa: a current perspective S Gbashi, O Adebo, JA Adebiyi, S Targuma, S Tebele, OM Areo, ... Biotechnology and Genetic Engineering Reviews 37 (1), 30-63, 2021 | 65 | 2021 |
| Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review AB Oyedeji, E Green, JA Adebiyi, OM Ogundele, S Gbashi, MA Adefisoye, ... Food Research International 140, 110042, 2021 | 61 | 2021 |
| Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour CE Chinma, JO Abu, OE Adedeji, LC Aburime, DG Joseph, GF Agunloye, ... Food Bioscience 49, 101900, 2022 | 55 | 2022 |
| Optimization of fermentation conditions for ting production using response surface methodology OA Adebo, PB Njobeh, AF Mulaba‐Bafubiandi, JA Adebiyi, ZSC Desobgo, ... Journal of Food Processing and Preservation 42 (1), e13381, 2018 | 52 | 2018 |
| Advances in fermentation technology for novel food products OA Adebo, PB Njobeh, AS Adeboye, JA Adebiyi, SS Sobowale, ... Innovations in technologies for fermented food and beverage industries, 71-87, 2018 | 42 | 2018 |
| Food metabolomics: a new frontier in food analysis and its application to understanding fermented foods OA Adebo, PB Njobeh, JA Adebiyi, S Gbashi, E Kayitesi Functional food-Improve health through adequate food, 211-234, 2017 | 37 | 2017 |
| Optimization of blanching and frying conditions of deep‐fat fried bonga fish (Ethmalosa fimbriata) SS Sobowale, JA Adebiyi, OA Adebo Journal of Food Process Engineering 40 (5), e12551, 2017 | 35 | 2017 |
| Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review T Laelago Ersedo, TA Teka, S Fikreyesus Forsido, E Dessalegn, ... International Journal of Food Properties 26 (1), 928-951, 2023 | 34 | 2023 |
| Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum YO Kewuyemi, PB Njobeh, E Kayitesi, JA Adebiyi, AB Oyedeji, ... Journal of Cereal Science 95, 103042, 2020 | 34 | 2020 |
| Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer) E Hlangwani, JA Adebiyi, W Doorsamy, OA Adebo Processes 8 (11), 1451, 2020 | 33 | 2020 |
