Olanrewaju Emmanuel Fayemi

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Kolawole O. Falade, Opeolu M. Ogundele, Adenike O. Ogunshe et al. · Journal of Food Science and Technology · 2014 · 66 citations · Full text

Agriculture, Food Science, Microbiology +10

Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria

Olanrewaju Emmanuel Fayemi, Gabriel Bidemi Akanni, James A. Elegbeleye et al. · International Journal of Food Microbiology · 2021 · 40 citations · Full text

Agriculture, Food Science, Infectious Diseases +17

The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)

Olanrewaju Emmanuel Fayemi, Anthony Okhonlaye Ojokoh · Journal of Food Processing and Preservation · 2012 · 26 citations

Agriculture, Food Science, Nutritional Sciences +15

Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria

Olanrewaju Emmanuel Fayemi, Gabriel Bidemi Akanni, Andre Oelofse et al. · Journal of Food Composition and Analysis · 2022 · 25 citations

Agriculture, Microbiology, Nutritional Sciences +17

Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum<i>(Sorghum bicolor)</i>and Soybeans<i>(Glycine max)</i>Flour Blends

Samuel Ayofemi Olalekan Adeyeye, Abiodun Omowonuola Adebayo‐Oyetoro, Olanrewaju Emmanuel Fayemi et al. · Journal of Culinary Science & Technology · 2017 · 23 citations

Agriculture, Food Science, Nutritional Sciences +15