Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers von Oyinlola, Lateefah A., Obadina, Adewale O., Omemu, Adebukunola M., Oyewole, Olusola B.

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Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria von Adeyeye, Samuel Ayofemi Olalekan, Oyewole, Olusola Bandele, Obadina, Adewale Olusegun, Omemu, Adebukunola M, Oyedele, Hakeem A

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Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour von Ekunseitan, Oluwakemi F., Obadina, Adewale O., Sobukola, Olajide P., Omemu, Adebukunola M., Adegunwa, Mojisola O., Kajihausa, Olatundun E., Adebowale, Abdul‐Rasaq A., Sanni, Silifat A., Sanni, Lateef O., Keith, Tomlins

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Production of citric acid by Aspergillus niger immobilized in Detarium microcarpum matrix von Kareem, S. O., Oladipupo, I. O., Omemu, A. M., Babajide, J. M.

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Assessment of the antimicrobial activity of lactic acid bacteria isolated from two fermented maize products - ogi and kunnu-zaki von Omemu, A. M., Faniran, O. W.

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