Significance of yeasts in the fermentation of maize for ogi production von Omemu, A.M., Oyewole, O.B., Bankole, M.O.

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Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South‐West Nigeria von Obadina, A.O, Oyewole, O.B, Ajisegiri, O.A

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Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria von Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I., Westby, A.

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Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria von Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I., Westby, A.

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EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOUR von SOBOWALE, A.O, OYEWOLE, O.B

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Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments von Ademola, O.M., Adeyemi, T.E., Ezeokoli, O.T., Ayeni, K.I., Obadina, A.O., Somorin, Y.M., Omemu, A.M., Adeleke, R.A., Nwangburuka, C.C., Oluwafemi, F., Oyewole, O.B., Ezekiel, C.N.

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Effect of storage on the safety and quality of fufu flour von Obadina, A.O, Oyewole, O.B, Odubayo, M.O

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Identification of Hazards and Critical Control Point (CCP) for “Suya” Processing in South-West Nigeria: Microbiological Safety of Suya von Obadina, A.O., Oyewole, O.B., Ajisegiri, O.A.

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Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production von Oyewole, O.B

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Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae von Ajibola, F.O., Edema, M.O., Oyewole, O.B.

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Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties von Onitilo, M.O., Sanni, L.O., Oyewole, O.B., Maziya-Dixon, B.

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Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate von Asagbra, A.E, Sanni, A.I, Oyewole, O.B

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EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTS von BABAJIDE, J.M., HENSHAW, F.O., OYEWOLE, O.B.

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ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF ROSELLE JUICE (ZOBO) FROM DIFFERENT VARIETIES OF ROSELLE CALYX von OBADINA, A.O., OYEWOLE, O.B.

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Microbiological studies on cassava fermentation for ‘lafun’ production von Oyewole, O.B, Odunfa, S.A

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Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' von Oyewole, O.B., Ogundele, S.L.

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Quality and preference of different cassava varieties for 'lafun' production von Oyewole, O.B. and Afolami, O.A

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Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' von Oyewole, O.B. and Ogundele, S.L

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Extracellular enzyme activities during cassava fermentation for «fufu» production von OYEWOLE, O. B, ODUNFA, S. A

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Effects of fermentation on the carbohydrate, mineral, and protein contents of cassava during “fufu” production von Oyewole, Olusola B., Ayo Odunfa, S.

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