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Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities

Biological trace element research, 2021-02, Vol.199 (2), p.779-791

2021

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Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

PeerJ (San Francisco, CA), 2018-10, Vol.6, p.e5326-e5326, Article e5326

2018

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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation (Basel), 2022-01, Vol.8 (1), p.32

2022

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Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Journal of Genetic Engineering and Biotechnology, 2020-06, Vol.18 (1), p.16, Article 16

2020

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Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Current opinion in food science, 2017-02, Vol.13, p.38-43

2017

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Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro

Frontiers in sustainable food systems, 2022-01, Vol.6

2022

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Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Food science & nutrition, 2015-11, Vol.3 (6), p.486-494

2015

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Antioxidant and antidiarrhoeal activities of methanolic extracts of stem bark of Parkia biglobosa and leaves of Parquetina nigrescens

Journal of herbs, spices & medicinal plants, 2020-01, Vol.26 (1), p.14-29

2020

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Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria

Journal of food protection, 2010-05, Vol.73 (5), p.870-878

2010

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Functional properties of selected starter cultures for sour maize bread

Food microbiology, 2008-06, Vol.25 (4), p.616-625

2008

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In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

International journal of food microbiology, 2007-01, Vol.113 (2), p.208-218

2007

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Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Journal of functional foods, 2015-08, Vol.17, p.742-748

2015

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COVID-19 Vaccine Knowledge, Attitude, and Acceptance among Students in Selected Universities in Nigeria

Dr. Sulaiman Al Habib medical journal, 2021, Vol.3 (4), p.162-167

2021

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Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

Food science & nutrition, 2015-11, Vol.3 (6), p.486-494

2015

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FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

Journal of microbiology, biotechnology and food sciences, 2015-04, Vol.4 (5), p.437-441

2015

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Plant growth-promoting rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene are produced

World journal of microbiology & biotechnology, 2007-06, Vol.23 (6), p.747-752

2007

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Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

European food research & technology, 2002-07, Vol.215 (1), p.8-12

2002

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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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Bioprotective potential of bacteriocinogenic Enterococcus gallinarum strains isolated from some Nigerian fermented foods, and of their bacteriocins

Polish journal of microbiology, 2014, Vol.63 (4), p.415-422

2014

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Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts

Food biotechnology, 2021-07, Vol.35 (3), p.199-220

2021

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Hepatoprotective potentials of methanolic extracts of Roselle and beetroots against carbon tetrachloride and Escherichia coli induced stress in Wistar rats

Egyptian Journal of Basic and Applied Sciences, 2022-12, Vol.9 (1), p.423-440

2022

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Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean

Food chemistry, 1999-04, Vol.65 (1), p.35-39

1999

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Potential probiotics from faecal specimens of breastfed Nigerian infants as a therapy for bacterial gastroenteritis

Sri Lanka journal of child health, 2011-09, Vol.40 (3), p.116

2011

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Biochemical and molecular characterization of yeasts isolated from Nigerian traditional fermented food products

African journal of microbiology research, 2020-09, Vol.14 (9), p.481-486

2020

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ANTIMICROBIAL PROPERTIES AND PROBIOTIC POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM RAW BEEF IN IBADAN, NIGERIA

Journal of microbiology, biotechnology and food sciences, 2018-10, Vol.8 (2), p.770-773

2018

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Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Antioxidant and antidiarrhoeal activities of methanolic extracts of stem bark of Parkia biglobosa and leaves of Parquetina nigrescens

Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria

Functional properties of selected starter cultures for sour maize bread

In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

COVID-19 Vaccine Knowledge, Attitude, and Acceptance among Students in Selected Universities in Nigeria

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

Plant growth-promoting rhizobacteria do not pose any deleterious effect on cowpea and detectable amounts of ethylene are produced

Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

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

Bioprotective potential of bacteriocinogenic Enterococcus gallinarum strains isolated from some Nigerian fermented foods, and of their bacteriocins

Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts

Hepatoprotective potentials of methanolic extracts of Roselle and beetroots against carbon tetrachloride and Escherichia coli induced stress in Wistar rats

Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean

Potential probiotics from faecal specimens of breastfed Nigerian infants as a therapy for bacterial gastroenteritis

Biochemical and molecular characterization of yeasts isolated from Nigerian traditional fermented food products

ANTIMICROBIAL PROPERTIES AND PROBIOTIC POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM RAW BEEF IN IBADAN, NIGERIA

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