O.O.P. Faboya

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

B.M. Ogunsanwo, O.O.P. Faboya, O.R. Idowu et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2004 · 51 citations · Full text

Agriculture, Food Science, Food Analysis +8

Synthesis, structure and spectral studies on mixed ligand copper(II) complexes of diimines and acetylacetonate

O.O.E. Onawumi, O.O.P. Faboya, O.A. Odunola et al. · Polyhedron · 2008 · 38 citations

Natural Sciences, Chemistry, Inorganic Chemistry +13

The fate of aflatoxins during the production of “Ogiri”, a West African fermented melon seed condiment from artificially contaminated seeds

B.M. Ogunsanwo, O.O.P. Faboya, O.R. Idowu et al. · Food / Nahrung · 1989 · 17 citations

Agriculture, Food Science, Microbiology +17

The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables

O.O.P. Faboya · Food Chemistry · 1990 · 16 citations

Agriculture, Food Science, Plant Sciences +11

The physico-chemical properties of starches from some Nigerian cultivars of white yam, (Dioscorea rotundata, Poir).

O.O.P. Faboya, A. A. Asagbra · Tropical Science · 1990 · 14 citations

Agriculture, Food Science, Plant Sciences +15