Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains von Thomas, Remilekun M., Falegan, Christopher R., Olojede, Ayoyinka O., Oludipe, Emmanuel O., Awarun, Olorunfemi D., Daodu, Gladys O.

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Evaluation of acha flour in the production of gluten‐free sourdough cookies von Olojede, Ayoyinka O., Oahimire, Isabel O., Gbande, Joy I., Osondu‐Igbokwe, Agoziwom D., Thomas, Remilekun M., Olojede, Dare S., Banwo, Kolawole

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Effects of Single and Co-infections of Proteus Mirabilis and Aeromonas Hydrophila on Baseline Hematological, Serological, and Histological Data in Cultured Clarias Gariepinus von Oghenochuko, M. Oghenebrorhie, Ola, E. Iyesioluwa, Thomas, M. Remilekun, Daodu, O. Gladys, Oguntuase, G. Ademola, Aluko, O. Itunu, Irokanulo, Emenike, Akpor, B. Oghenerobor

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Chicken feather hydrolysate as alternative peptone source for microbial cultivation [version 3; peer review: 2 approved, 1 not approved] von Akpor, Oghenerobor B, Odesola, Damilola E, Thomas, Remilekun E, Oluba, Olarewaju M

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Chicken feather hydrolysate as alternative peptone source for microbial cultivation [version 1; peer review: 1 approved with reservations, 1 not approved] von Akpor, Oghenerobor B, Odesola, Damilola E, Thomas, Remilekun E, Oluba, Olarewaju M

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Chicken feather hydrolysate as alternative peptone source for microbial cultivation [version 2; peer review: 1 approved, 1 approved with reservations, 1 not approved] von Akpor, Oghenerobor B, Odesola, Damilola E, Thomas, Remilekun E, Oluba, Olarewaju M

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