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Browsing by Author Fayemi, O. E

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Issue DateTitleAuthor(s)
2021Burden of Foodborne Diseases: Think Global, Act LocaPires, S. M; Desta, B. N; Mughini-Gras, L; Mmbaga, B. T; Fayemi, O. E; Salvador, E. M; Gobena, T; Majowicz, S. E; Hald, T; Hoejskov, P. S; Minato, Y; Devleesschauwer, B
2017-12-05Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour BlendsAdeyeye, S. A. O; Adebayo-Oyetoro, A. O; Fayemi, O. E; Hussaina Kehinde Tiamiyu, H. K; Oke, E. K; Soretire, A. A
2013-04-19The effect of probiotic bacteria on environmental E. coli strains in fermented goat’s milkFayemi, O. E
2015-07-25Effect of Probiotic on the Survival of Non-O157 Shiga Toxin-producing E. Coli (STEC) Strains in Traditional African Fermented Weaning Food ProductsFayemi, O. E
2018-09-25Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens)Ojokoh, A. O; Fayemi, O. E; Akinseye, O. A
2014-11-26Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)Falade, K. O; Ogundele, O. M; Ogunshe, A. O; Fayemi, O. E; Ocloo, F. C. K
2017Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarumFayemi, O. E; Taylor, J. R. N; Buys, E. M
2017-01-19Prevention of Non-O157 Shiga Toxin Producing Escherichia coli in Traditionally Fermented African Complementary Foods.Fayemi, O. E
2013-08-04The survival of pathogenic E. coli strains in fermented milkFayemi, O. E
2017-05-05Towards the development of peanut–wheat flour composite dough: Influence of reduced-fat peanut flour on bread qualityAdeboye, A. S; Fayemi, O. E; Bamgbose, A; Adewunmi, A; Sobowale, S. S
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