| Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Food chemistry 232, 210-217, 2017 | 157 | 2017 |
| Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit JA Adebiyi, AO Obadina, AF Mulaba-Bafubiandi, OA Adebo, E Kayitesi Journal of Cereal Science 70, 132-139, 2016 | 128 | 2016 |
| Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products JA Adebiyi, AO Obadina, OA Adebo, E Kayitesi Critical reviews in food science and nutrition 58 (3), 463-474, 2018 | 118 | 2018 |
| Food fermentation and mycotoxin detoxification: An African perspective JA Adebiyi, E Kayitesi, OA Adebo, R Changwa, PB Njobeh Food Control 106, 106731, 2019 | 88 | 2019 |
| Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability JA Adebo, PB Njobeh, S Gbashi, AB Oyedeji, OM Ogundele, SA Oyeyinka, ... Fermentation 8 (2), 63, 2022 | 76 | 2022 |
| A review on novel non‐thermal food processing techniques for mycotoxin reduction OA Adebo, T Molelekoa, R Makhuvele, JA Adebiyi, AB Oyedeji, S Gbashi, ... International journal of food science & technology 56 (1), 13-27, 2021 | 68 | 2021 |
| Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum OA Adebo, PB Njobeh, JA Adebiyi, E Kayitesi Food Bioscience 25, 118-127, 2018 | 68 | 2018 |
| Fermented pulse-based food products in developing nations as functional foods and ingredients OA Adebo, PB Njobeh, JA Adebiyi, S Gbashi, JZ Phoku, E Kayitesi Functional Food—Improve Health through Adequate Food; Hueda, MC, Ed, 77-109, 2017 | 66 | 2017 |
| Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea) JA Adebiyi, PB Njobeh, E Kayitesi Microchemical Journal 149, 104034, 2019 | 61 | 2019 |
| Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review OA Adebo, SA Oyeyinka, JA Adebiyi, X Feng, JD Wilkin, YO Kewuyemi, ... International Journal of Food Science & Technology 56 (4), 1514-1534, 2021 | 60 | 2021 |
| Optimization of fermentation conditions for ting production using response surface methodology OA Adebo, PB Njobeh, AF Mulaba‐Bafubiandi, JA Adebiyi, ZSC Desobgo, ... Journal of Food Processing and Preservation 42 (1), e13381, 2018 | 51 | 2018 |
| Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review AB Oyedeji, E Green, JA Adebiyi, OM Ogundele, S Gbashi, MA Adefisoye, ... Food research international 140, 110042, 2021 | 46 | 2021 |
| Food metabolomics: a new frontier in food analysis and its application to understanding fermented foods OA Adebo, PB Njobeh, JA Adebiyi, S Gbashi, E Kayitesi Functional food-Improve health through adequate food, 211-234, 2017 | 36 | 2017 |
| Food safety, food security and genetically modified organisms in Africa: a current perspective S Gbashi, O Adebo, JA Adebiyi, S Targuma, S Tebele, OM Areo, ... Biotechnology and Genetic Engineering Reviews 37 (1), 30-63, 2021 | 34 | 2021 |
| Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour CE Chinma, JO Abu, OE Adedeji, LC Aburime, DG Joseph, GF Agunloye, ... Food Bioscience 49, 101900, 2022 | 32 | 2022 |
| Advances in fermentation technology for novel food products OA Adebo, PB Njobeh, AS Adeboye, JA Adebiyi, SS Sobowale, ... Innovations in technologies for fermented food and beverage industries, 71-87, 2018 | 32 | 2018 |
| Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum YO Kewuyemi, PB Njobeh, E Kayitesi, JA Adebiyi, AB Oyedeji, ... Journal of Cereal Science 95, 103042, 2020 | 29 | 2020 |
| Optimization of blanching and frying conditions of deep‐fat fried bonga fish (Ethmalosa fimbriata) SS Sobowale, JA Adebiyi, OA Adebo Journal of Food Process Engineering 40 (5), e12551, 2017 | 28 | 2017 |
| Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch LA Odunmbaku, SS Sobowale, MK Adenekan, T Oloyede, JA Adebiyi, ... Food Science & Nutrition 6 (2), 348-355, 2018 | 25 | 2018 |
| Aflatoxin B1 degradation by culture and lysate of a Pontibacter specie OA Adebo, PB Njobeh, S Sidu, JA Adebiyi, V Mavumengwana Food Control 80, 99-103, 2017 | 25 | 2017 |
