Search Results - Ogunremi, Omotade R.

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  1. 1
    Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria

    Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria by Akinyemi, Muiz O., Ogunremi, Omotade R., Adeleke, Rasheed A., Ezekiel, Chibundu N.

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  2. 2
    A review of microbes and chemical contaminants in dairy products in sub‐Saharan Africa

    A review of microbes and chemical contaminants in dairy products in sub‐Saharan Africa by Akinyemi, Muiz O., Ayeni, Kolawole I., Ogunremi, Omotade R., Adeleke, Rasheed A., Oguntoyinbo, Folarin A., Warth, Benedikt, Ezekiel, Chibundu N.

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  3. 3
    Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

    Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application by Ogunremi, Omotade R, Banwo, Kolawole, Sanni, Abiodun I

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  4. 4
    Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

    Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32 by Ogunremi, Omotade R., Agrawal, Renu, Sanni, Abiodun I.

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  5. 5
    FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

    FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS by Alakeji, Tolulope P, Banwo, Kolawole, Ogunremi, Omotade R, Sanni, Abiodun I

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  6. 6
    Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

    Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet by Ogunremi, Omotade R., Sanni, Abiodun I., Agrawal, Renu

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  7. 7
    Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

    Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32 by Ogunremi, Omotade R., Agrawal, Renu, Sanni, Abiodun I.

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  8. 8
    Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

    Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food by Okeke, Chiamaka A., Ezekiel, Chibundu N., Sulyok, Michael, Ogunremi, Omotade R., Ezeamagu, Cajethan O., Šarkanj, Bojan, Warth, Benedikt, Krska, Rudolf

    Published in Food control
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