| Antioxidants and lipid oxidation in foods-a critical appraisal. GO Adegoke, M Vijaykumar, AG Gopalakrishna, MC Varadaraj, ... Journal of food science and technology 35 (4), 283-298, 1998 | 187 | 1998 |
| Storage of maize and cowpea and inhibition of microbial agents of biodeterioration using the powder and essential oil of lemon grass (Cymbopogon citratus) GO Adegoke, BA Odesola International biodeterioration & biodegradation 37 (1-2), 81-84, 1996 | 127 | 1996 |
| Evaluation of Certain Food Additives and Contaminants: Fifty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives Joint FAO/WHO Expert Committee on Food Additives. Meeting, ... World Health Organization, 2002 | 106* | 2002 |
| World Health Organization estimates of the global and regional disease burden of four foodborne chemical toxins, 2010: A data synthesis H Gibb, B Devleesschauwer, PM Bolger, F Wu, J Ezendam, J Cliff, ... F1000Research 4, 2015 | 104 | 2015 |
| Characteristics of micro‐organisms of importance in the fermentation of fufu and ogi—two Nigerian foods GO Adegoke, AK Babalola Journal of Applied Bacteriology 65 (6), 449-453, 1988 | 100 | 1988 |
| Strategies for the prevention and reduction of mycotoxins in developing countries GO Adegoke, P Letuma Mycotoxin and food safety in developing countries, 123-136, 2013 | 80 | 2013 |
| Inhibition of food spoilage yeasts and aflatoxigenic moulds by monoterpenes of the spice Aframomum danielli GO Adegoke, H Iwahashi, Y Komatsu, K Obuchi, Y Iwahashi Flavour and Fragrance Journal 15 (3), 147-150, 2000 | 74 | 2000 |
| Nutritional and antinutritional compositions of processed Avocado (Persea americana Mill) seeds JY Talabi, OA Osukoya, OO Ajayi, GO Adegoke Asian Journal of Plant Science and Research 6 (2), 6-12, 2016 | 72 | 2016 |
| Nutritional profile and antimicrobial spectrum of the spiceAframomum danielli K. Schum GO Adegoke, BJ Skura Plant Foods for Human Nutrition 45, 175-182, 1994 | 72 | 1994 |
| Evaluation of certain food additives and contaminants FAO Joint, J Bend, M Bolger, A Knaap, PM Kuznesof, JC Larsen, A Mattia, ... World Health Organization technical report series, 1, 2007 | 68 | 2007 |
| Effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored warakanshi OA Ashaye, OO Taiwo, GO Adegoke African Journal of Agricultural Research 1 (1), 10-16, 2006 | 68 | 2006 |
| Extraction and identification of antioxidants from the spice Aframomum danielli GO Adegoke, AG Gopala Krishna Journal of the American Oil Chemists' Society 75 (8), 1047-1052, 1998 | 66 | 1998 |
| Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties —Capsicum annum andCapsicum frutescens GO Adegoke, AE Allamu, JO Akingbala, AO Akanni Plant foods for human nutrition 49, 113-117, 1996 | 63 | 1996 |
| Bovine fascioliasis in Nigeria-intercurrent parasitic and bacterial infections A Ogunrinade, GO Adegoke Trop Anim Health Prod 14 (2), 121-5, 1982 | 58 | 1982 |
| Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli SO Aroyeun, GO Adegoke African Journal of Biotechnology 6 (5), 612, 2007 | 54 | 2007 |
| Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli GO Adegoke, SB Fasoyiro, B Skura European Food Research and Technology 211 (5), 342-345, 2000 | 50 | 2000 |
| Inhibitory effect of Garcinia kola on lipid peroxidation in rat liver homogenate. GO Adegoke, MV Kumar, K Sambaiah, BR Lokesh Indian journal of experimental biology 36 (9), 907-910, 1998 | 48 | 1998 |
| Extraction and characterization of antioxidants from Aframomum melegueta and Xylopia aethiopica GO Adegoke, O Makinde, KO Falade, PI Uzo-Peters European Food Research and Technology 216, 526-528, 2003 | 44 | 2003 |
| A comparison of the essential oils of Aframomum daniellii (Hook. F.) K. Schum. and Amomum subulatum Roxb. GO Adegoke, L Jagan Mohan Rao, NB Shankaracharya Flavour and Fragrance Journal 13 (5), 349-352, 1998 | 43 | 1998 |
| Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ‘tuwo’ and ‘ogi’: Two cereal-based products GO Adegoke, EJ Otumu, AO Akanni Plant foods for human nutrition 45, 113-117, 1994 | 42 | 1994 |
