Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review von Habinshuti, Ildephonse, Nsengumuremyi, Daniel, Muhoza, Bertrand, Ebenezer, Falade, Yinka Aregbe, Afusat, Antoine Ndisanze, Marc

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Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing von Aregbe, Afusat Yinka, Mu, Taihua, Sun, Hongnan

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Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine von Li, Yanshu, Ma, Yongkun, Xu, Manqing, Yaqoob, Sanabil, Aregbe, Afusat Yinka, Xiong, YuQing

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Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato von Aregbe, Afusat Yinka, Mu, Taihua, Sun, Hongnan

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Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality von Boasiako, Turkson Antwi, Ekumah, John-Nelson, Yaqoob, Sanabil, Aregbe, Afusat Yinka, Li, Yanshu, Ashiagbor, Kwami, Lu, Wang, Boateng, Isaac Duah, Ma, Yongkun

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Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds von Boasiako, Turkson Antwi, Xiong, Yuqing, Boateng, Isaac Duah, Appiagyei, Jeffrey, Li, Yanshu, Clark, Kerry, Aregbe, Afusat Yinka, Yaqoob, Sanabil, Ma, Yongkun

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Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics von Boasiako, Turkson Antwi, Yinka, Aregbe Afusat, Yuqing, Xiong, Boateng, Isaac Duah, Ma, Yongkun

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Probiotic Lactobacillus plantarum LP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage von Aregbe, Afusat Yinka, Boasiako, Turkson Antwi, Xiong, YuQing, Rahman, Md. Hafizur, Ma, Yongkun

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Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit-based rice beverage von Aregbe, Afusat Yinka, Boasiako, Turkson Antwi, Xiong, YuQing, Rahman, Md Hafizur, Ma, Yongkun

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Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice von Yaqoob, Sanabil, Imtiaz, Aysha, Awan, Kanza Aziz, Murtaza, Mian Shamas, Mubeen, Bismillah, Yinka, Afusat Aregbe, Boasiako, Turkson Antwi, Alsulami, Tawfiq, Rehman, Abdur, Khalifa, Ibrahim, Ma, Yongkun

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