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Issue DateTitleAuthor(s)
2017-01-19Prevention of Non-O157 Shiga Toxin Producing Escherichia coli in Traditionally Fermented African Complementary Foods.Fayemi, 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
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
2013-04-19The effect of probiotic bacteria on environmental E. coli strains in fermented goat’s milkFayemi, O. E
2013-08-04The survival of pathogenic E. coli strains in fermented milkFayemi, O. E
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
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
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
2018-02-05Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish typesAdeyeye, S. A. O; Fayemi, O. E; Adebayo-Oyetoro, A. O
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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