1. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;J. Cereal. Sci.,2016
2. Fermented and malted millet products in Africa: expedition from traditional/ethnic foods to industrial value added products;Adebiyi;Crit. Rev. Food Sci. Nutr.,2018
3. Aflatoxin B1 degradation by liquid cultures and lysates of three bacterial strains;Adebo;Int. J. Food Microbiol.,2016
4. Fermented pulse-based foods in developing nations as sources of functional foods;Adebo,2017
5. Food metabolomics (Foodomics), a new frontier in food analysis and its potential in understanding fermented foods;Adebo,2017