I. F. Fadahunsi

Selection of starter cultures for the production of ugba, a fermented soup condiment

A.I. Sanni, A. A. Onilude, I. F. Fadahunsi et al. · European Food Research and Technology · 2002 · 42 citations

Agriculture, Food Science, Microbiology +14

Microbial deterioration of traditional alcoholic beverages in Nigeria

A.I. Sanni, A. A. Onilude, I. F. Fadahunsi et al. · Food Research International · 1999 · 39 citations

Agriculture, Food Science, Microbiology +14

Production, Nutritional and Microbiological Evaluation of Mahewu a South African Traditional Fermented Porridge

I. F. Fadahunsi, Opeyemi Soremekun · Journal of Advances in Biology & Biotechnology · 2017 · 34 citations · Full text

Agriculture, Food Science, Microbiology +13

The Effect of Soaking, Boiling and Fermentation with <I>Rhizopus oligosporus</I> on the Water Soluble Vitamin Content of Bambara Groundnut

I. F. Fadahunsi · Pakistan Journal of Nutrition · 2009 · 28 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

A.I. Sanni, Anthony Abiodun Onilude, Samuel Ogunbanwo et al. · European Food Research and Technology · 2002 · 27 citations

Agriculture, Food Science, Microbiology +12