Please be advised that the site will be down for maintenance on Sunday, September 1, 2024, from 08:00 to 18:00, and again on Monday, September 2, 2024, from 08:00 to 09:00. We apologize for any inconvenience this may cause.
Browsing Research Articles (Food Science) by UP Author "Akanni, Gabriel Bidemi"
-
Akanni, Gabriel Bidemi; Naude, Yvette; De Kock, Henrietta Letitia; Buys, E.M. (Elna Maria)
(Springer, 2018-07)
The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their ...
-
Fayemi, Olanrewaju E.; Akanni, Gabriel Bidemi; Elegbeleye, James Ayokunle; Aboaba, Olusimbo O.; Njage, Patrick M.
(Elsevier, 2021-06)
Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC) worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh ...
-
Akanni, Gabriel Bidemi; De Kock, Henrietta Letitia; Naude, Yvette; Buys, E.M. (Elna Maria)
(Taylor and Francis, 2018)
The reports on the volatile compounds of a dawadawa-type African food
condiment produced from the alkaline fermentation of bambara groundnut
(Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited.
...