A. O. Akanni

Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens

G. O. Adegoke, A. E. Allamu, J. O. Akingbala et al. · Plant Foods for Human Nutrition · 1996 · 38 citations

Agriculture, Food Science, Plant Sciences +17

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

G. O. Adegoke, E. N. Nse, A. O. Akanni · Food / Nahrung · 1992 · 26 citations

Agriculture, Food Science, Microbiology +17

Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products

G. O. Adegoke, E. J. Otumu, A. O. Akanni · Plant Foods for Human Nutrition · 1994 · 22 citations

Agriculture, Food Science, Cereal Science +15

Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product

G. O. Adegoke, O. F. A. Akinnuoye, A. O. Akanni · Plant Foods for Human Nutrition · 1993 · 11 citations

Agriculture, Food Science, Microbiology +12

Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari ‐ two cassava products

G. O. Adegoke, A. K. Babalola, A. O. Akanni · Food / Nahrung · 1991 · 11 citations

Agriculture, Biochemistry, Food Science +17