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Significance of yeasts in the fermentation of maize for ogi production

Food microbiology, 2007-09, Vol.24 (6), p.571-576

2007

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Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South‐West Nigeria

Journal of food processing and preservation, 2014-10, Vol.38 (5), p.2057-2060

2014

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Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria

Food control, 2010-05, Vol.21 (5), p.639-643

2010

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Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria

Food control, 2008, Vol.19 (1), p.22-26

2008

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EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR

Journal of food processing and preservation, 2008-08, Vol.32 (4), p.560-570

2008

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Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

Letters in applied microbiology, 2018-10, Vol.67 (4), p.354-362

2018

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Effect of storage on the safety and quality of fufu flour

Journal of food safety, 2007-05, Vol.27 (2), p.148-156

2007

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Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria: Microbiological Safety of Suya

Journal of food processing and preservation, 2014-10, Vol.38 (5), p.2057-2060

2014

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Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production

International journal of food microbiology, 2001-05, Vol.65 (3), p.213-218

Oyewole, O.B

2001

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Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae

Nigerian food journal, 2012, Vol.30 (2), p.114-121

2012

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Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

International journal of food properties, 2007-07, Vol.10 (3), p.607-620

2007

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Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate

World journal of microbiology & biotechnology, 2005-03, Vol.21 (2), p.107-114

2005

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Development and evaluation of fortified tapioca meal with coconut and banana pulp

Nigerian food journal, 2010-12, Vol.28 (2)

2010

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Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production

Journal of Applied Bacteriology, 1990, Vol.68 (2), p.145-152

1990

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EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTS

Journal of food quality, 2008-06, Vol.31 (3), p.295-305

2008

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Optimization of cassava fermentation for fufu production: effects of single starter cultures

Journal of Applied Bacteriology, 1990, Vol.68 (1), p.49-54

Oyewole, O.B

1990

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ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX

Journal of food processing and preservation, 2007-10, Vol.31 (5), p.607-617

2007

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Microbial Quality and Chemical Safety of Modern Convective Smoked Guinean Barracuda Fish from Lagos State, Nigeria

International Journal of Aquaculture, 2016

2016

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Socio-Economic Characteristics of Traditional Fish Processors in Lagos State, Nigeria

International Journal of Aquaculture, 2016

2016

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UPGRADING TRADITIONAL CASSAVA FERMENTATION THROUGH PROCESS IMPROVEMENT

Acta horticulturae, 1994-11 (380), p.261-266

Oyewole, O. B.

1994

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Processing and characteristics of tapioca meal from cassava

Tropical science, 1995, Vol.35 (4), p.401-404

1995

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Analysis of financial sector policy in Nigeria, 1970-1986. (A study of the impact of financial restriction policies on the mobilisation and allocation of financial savings, and on the functional efficiency of financial institutions

Oyewole, O.B

1993

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Microbiological studies on cassava fermentation for ‘lafun’ production

Food microbiology, 1988, Vol.5 (3), p.125-133

1988

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Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

Journal of food technology in Africa, 2001-02, Vol.6 (2)

2001

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Yeasts and Moulds Associated with ogi-A Cereal Based Weaning Food During Storage

Research Journal of Microbiology, 2007-02, Vol.2 (2), p.141-148

2007

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Fundamental And Applied Biological Sciences. Psychology
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Microbiology
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Manihot Esculenta
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Lactobacillus Plantarum
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Critical Control Points
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Fermented Food
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Significance of yeasts in the fermentation of maize for ogi production

Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South‐West Nigeria

Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria

Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria

EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR

Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

Effect of storage on the safety and quality of fufu flour

Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria: Microbiological Safety of Suya

Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production

Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae

Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate

Development and evaluation of fortified tapioca meal with coconut and banana pulp

Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production

EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTS

Optimization of cassava fermentation for fufu production: effects of single starter cultures

ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX

Microbial Quality and Chemical Safety of Modern Convective Smoked Guinean Barracuda Fish from Lagos State, Nigeria

Socio-Economic Characteristics of Traditional Fish Processors in Lagos State, Nigeria

UPGRADING TRADITIONAL CASSAVA FERMENTATION THROUGH PROCESS IMPROVEMENT

Processing and characteristics of tapioca meal from cassava

Analysis of financial sector policy in Nigeria, 1970-1986. (A study of the impact of financial restriction policies on the mobilisation and allocation of financial savings, and on the functional efficiency of financial institutions

Microbiological studies on cassava fermentation for ‘lafun’ production

Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

Yeasts and Moulds Associated with ogi-A Cereal Based Weaning Food During Storage

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