All Stories

  1. Biopreservative Effect of Ginger (Zingiber officinale) and Garlic Powder (Allium sativum) on Tomato Paste

    Article • Journal of Food Safety, April 2015, Wiley

    Dr Adekanmi Hezekiah Adeniran

  2. Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa

    Article • British Microbiology Research Journal, January 2014, Sciencedomain International

    Dr Adekanmi Hezekiah Adeniran

  3. Microbiological, physicochemical and sensory evaluation of fermented milk from blends of tigernut, soy and groundnut milk

    Article • June 2012, World Scientific Pub Co Pte Lt

    Dr Adekanmi Hezekiah Adeniran

  4. Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

    Article • Journal of Food Research, April 2012, Canadian Center of Science and Education

    Dr Adekanmi Hezekiah Adeniran

  5. Microbiological and physico-chemical characteristics of fufu analogue from breadfruit (Altocarpus altilis F)

    Article • International Journal of Food Science & Technology, November 2011, Wiley

    Dr Adekanmi Hezekiah Adeniran

  6. Microbiological assessment ofprobioticatedginger‐based beverages

    Article • Nutrition & Food Science, March 2010, Emerald

    Dr Adekanmi Hezekiah Adeniran

  7. Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

    Article • Food and Bioprocess Technology, September 2008, Springer Science + Business Media

    Dr Adekanmi Hezekiah Adeniran

  8. Evaluation of starters for the fermentation of African oil bean (Pentaclethra Macrophylla Benth) seeds

    Article • Nutrition & Food Science, September 2008, Emerald

    Dr Adekanmi Hezekiah Adeniran