All Stories

  1. Transition from fermentation to precision fermentation: Role in sustainable food system

    Article • Biotechnology Reports, June 2026, Elsevier

    Ayoyinka Olojede

  2. Gut dysbiosis and chronic diseases: Unraveling contributing factors, health implications, and therapeutic interventions

    Article • Food and Humanity, December 2025, Elsevier

    Ayoyinka Olojede

  3. Overview of Applications of Acetic Acid Bacteria in Food Industry

    Article • NIPES Journal of Science and Technology Research, November 2025, NIPES Publications

    Ayoyinka Olojede

  4. Novel Fermentation Techniques for Improving Food Functionality: An Overview

    Article • Fermentation, August 2025, MDPI AG

    Ayoyinka Olojede

  5. Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

    Article • Frontiers in Sustainable Food Systems, December 2024, Frontiers

    Ayoyinka Olojede

  6. Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii

    Article • Food Biotechnology, April 2024, Taylor & Francis

    Ayoyinka Olojede

  7. The Role of Enteric Bacteria in Elemental Sulfur Therapy

    Article • April 2024, Institute of Electrical & Electronics Engineers (IEEE)

    Ayoyinka Olojede

  8. Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

    Article • Heliyon, October 2023, Elsevier

    Ayoyinka Olojede

  9. Evaluation of acha flour in the production of gluten‐free sourdough cookies

    Article • International Journal of Food Science & Technology, June 2022, Wiley

    Ayoyinka Olojede , Mr Dare Samson Olojede

  10. Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

    Article • Fermentation, January 2022, MDPI AG

    Ayoyinka Olojede

  11. Nutritional and Sensory Quality of Ofada Rice Sourdough Bread Made with Selected Lactic Acid Bacteria Strains

    Article • SSRN Electronic Journal, January 2022, Elsevier

    Ayoyinka Olojede

  12. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

    Article • Food Bioscience, October 2021, Elsevier

    Prof Cristobal N Aguilar, Ayoyinka Olojede

  13. Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

    Article • International Journal of Food Science & Technology, August 2020, Wiley

    Ayoyinka Olojede

  14. Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

    Article • LWT, July 2020, Elsevier

    Ayoyinka Olojede

  15. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

    Article • LWT, February 2020, Elsevier

    Ayoyinka Olojede

  16. Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

    Article • LWT, January 2020, Elsevier

    Ayoyinka Olojede

  17. Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

    Article • International Journal of Biological Macromolecules, May 2018, Elsevier

    Ayoyinka Olojede

  18. Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

    Article • LWT, September 2017, Elsevier

    Ayoyinka Olojede