Các bài viết có thể truy cập công khai - Oluwafemi AdeboTìm hiểu thêm
Không có ở bất kỳ nơi nào: 14
Food fermentation and mycotoxin detoxification: An African perspective
JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh
Food Control 106, 106731, 2019
Các cơ quan ủy nhiệm: Department of Science & Technology, India, National Research Foundation …
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours
YO Kewuyemi, H Kesa, OA Adebo
International Journal of Food Science & Technology 57 (3), 1527-1543, 2022
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours
YO Kewuyemi, H Kesa, R Meijboom, OA Alimi, OA Adebo
Innovative Food Science & Emerging Technologies 83, 103243, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Antibacterial activity and gas chromatography mass spectrometry (GC–MS)-based metabolite profiles of Celtis africana and its endophytic extracts
KI Tapfuma, EK Nchabeleng, OA Adebo, R Hussan, RD Williams, ...
Industrial Crops and Products 157, 112933, 2020
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
African cereal-based fermented products
E Hlangwani, PB Njobeh, CE Chinma, AB Oyedeji, BM Fasogbon, ...
Indigenous fermented foods for the tropics, 15-36, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Fermented Beverages from Opuntia Species: Composition, Commercialization and Future Outlook
OA Adebo, JA Adebiyi, SS Behera, CE Chinma, AS Adeboye, SK Panda
Opuntia spp.: chemistry, bioactivity and industrial applications, 595-612, 2021
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Fermented foods and gut microbiome: a focus on African Indigenous fermented foods
BM Fasogbon, OH Ademuyiwa, OA Adebo
Indigenous fermented foods for the tropics, 315-331, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
An insight into indigenous fermented foods for the tropics
OA Adebo, CE Chinma, AO Obadina, AG Soares, SK Panda, RY Gan
Indigenous Fermented Foods for the Tropics, 1-12, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Marketing practices to promote indigenous fermented alcoholic Beverages in the tropics
E Hlangwani, W Doorsamy, OA Adebo
Indigenous Fermented Foods for the Tropics, 577-593, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produce under optimal conditions
ST Tene, SCH Ndomou, DSB Dangang, ULK Bemmo, MMN Ndjang, ...
Food and Humanity 2, 100309, 2024
Các cơ quan ủy nhiệm: Department of Biotechnology, India
Predicting food safety using systems approach
AB Oyedeji, E Green, OP Sotayo, C Omohimi, OJ Odukoya, OA Adebo
Food Safety and Toxicology: Present and Future Perspectives, 387-404, 2023
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Applications of Gas Chromatography-High-Resolution Mass Spectrometry (GC-HRMS) for Food Analysis
JA Adebiyi, PB Njobeh, N Ngobese, GA Adewumi, OA Adebo
High-Resolution Mass Spectroscopy for Phytochemical Analysis, 213-238, 2021
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
Có tại một số nơi: 42
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
African sorghum-based fermented foods: past, current and future prospects
OA Adebo
Nutrients 12 (4), 1111, 2020
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
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
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
The socio-economic impact of mycotoxin contamination in Africa
S Gbashi, NE Madala, S De Saeger, M De Boevre, I Adekoya, OA Adebo, ...
Mycotoxins-Impact and Management Strategies, 2018
Các cơ quan ủy nhiệm: National Research Foundation, South Africa
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