Gabriel Bidemi Akanni

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 · 35 citations

Foodborne Illness, Food Microbiology, Fresh Beef +11

Protein enrichment of an <i>Opuntia ficus‐indica</i> cladode hydrolysate by cultivation of <i>Candida utilis</i> and <i>Kluyveromyces marxianus</i>

Gabriel Bidemi Akanni, J. C. du Preez, Laurinda Steyn et al. · Journal of the Science of Food and Agriculture · 2014 · 25 citations · Full text

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

Olanrewaju Emmanuel Fayemi, Gabriel Bidemi Akanni, Sunday Samuel Sobowale et al. · Journal of Food Composition and Analysis · 2022 · 22 citations

Food Chemistry, Nutrition, Probiotic +13

Volatile compounds produced by <i>Bacillus</i> species alkaline fermentation of bambara groundnut ( <i>Vigna subterranean</i> (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

Gabriel Bidemi Akanni, Henriëtte L. de Kock, Yvette Naudé et al. · International Journal of Food Properties · 2018 · 16 citations · Full text

Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

Gabriel Bidemi Akanni, Yvette Naudé, Henriëtte L. de Kock et al. · European Food Research and Technology · 2018 · 12 citations

Bambara Groundnut, Food Fermentation, Food Microbiology +9