Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality von Akogou, Folachodé UG, Canoy, Tessa S, Kayodé, Adéchola PP, den Besten, Heidy MW, Linnemann, Anita R, Fogliano, Vincenzo

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The soybean aldehyde dehydrogenase (ALDH) protein superfamily von Kotchoni, Simeon O., Jimenez-Lopez, Jose C., Kayodé, Adéchola P.P., Gachomo, Emma W., Baba-Moussa, Lamine

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Traditional fermented foods of Benin Republic: microbiological safety and health benefits von Zannou, Oscar, Chabi, Ifagbémi B., Kpoclou, Yénoukounmè E., Kayodé, Adéchola P. P., Galanakis, Charis M., Selli, Serkan

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Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter von Ayegnon, Bernolde P, Kayodé, Adéchola PP, Tchobo, Fidèle P, Azokpota, Paulin, Soumanou, Mohamed M, Hounhouigan, D Joseph

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Biochemical characterization and growth patterns of new yeast isolates von Djegui, Kadjogbé Y, Gachomo, Emma W, Hounhouigan, Djidjoho J, Kayodé, Adéchola P. P, Kotchoni, Simeon O

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