1. The potential of upgrading of traditional fermented foods through biotechnology;Achi;African Journal of Biotechnology,2005
2. The amino acids profile of the brain and eyes of African giant pouch rat (Cricetomys gambianus);Adenike;Agriculture and Biological Journal of North America,2011
3. Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and cynoglossus senegalensis;Adeyeye;Food Chemistry,2009
4. Effect of cooking and roasting on the amino acid composition of raw groundnut (Arachis hypogaea) seeds;Adeyeye;Acta Scientiarum Polonorum Technologia Alimentaria,2010
5. Comparative efficacy of oil palm inflorescence ash, orange peels ash and benlate in preservation of cassava tubers (manihot esculenta crantz);Ayodele;British Journal of Clinical Pharmacology,2011