| Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs JO Adepehin Food Bioscience 37, 100684, 2020 | 27 | 2020 |
| Integrated geochemical and microbiological approach to water quality assessment: case study of the Enyigba metallogenic province, South-eastern Nigeria O Igwe, EJ Adepehin, JO Adepehin Environmental earth sciences 74, 3251-3262, 2015 | 22 | 2015 |
| Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs JO Adepehin, VN Enujiugha, AA Badejo, GM Young, DA Odeny, F Wu LWT 96, 344-349, 2018 | 18 | 2018 |
| Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends. JO Adepehin, VN Enujiugha, AA Badejo, GM Young, DA Odeny International Journal of Food Science & Technology, 1-9, 2022 | 13 | 2022 |
| Safety assessment and microbiological quality of homemade soy‐cheese in Nigeria JO Adepehin Journal of Food Safety 38 (5), e12511, 2018 | 5 | 2018 |
| Sourdough fermentation of three underutilised cereals (Finger millet, Pearl millet and Sorghum) for bread making. JO Adepehin Federal University of Technology, Akure, 2017 | 2 | 2017 |
| Mineral composition of finger millet and pearl millet varieties J Adepehin, D Odeny, G Young Annals of Nutrition and Metabolism 67, 487-487, 2015 | 1 | 2015 |
| Development of Bread From Underutilized Gluten-Free Cereals Using Sourdough Technology J ADEPEHIN, G YOUNG, W FENG 15th International Cereal and Bread Congress, 2016 | | 2016 |
| Pearl Millet and Finger Millet Sourdough Bread: A New Innovation JO Adepehin AAAS 2016 Annual Meeting, American Association for the Advancement, 2016 | | 2016 |
| Characterization and screening of the microflora of lemon coagulant soy-cheese for preliminary starter culture(s). JO Adepehin Probiotics Summit, 2015 | | 2015 |
| Enhancement of the Functiona Properties of Underutilized Nigerian Cereals for Baked Foods JO Adepehin AAAS 2015 Annual Meeting: Innovation, Information and Imagin, 2015 | | 2015 |
| Characterization and screening of the microflora of two fermented soybean products and preliminary application as starter cultures. JO Jagboro (Adepehin) Federal University of Technology Akure, 2012 | | 2012 |
| Physicochemical Properties of Wheat – Fish Flour Blends And Baking Properties of the Bread OS Fasasi, JO Jagboro Journal Of Applied And Environmental Sciences 6 (3), 1-5, 2011 | | 2011 |
| Production of Bread from Wheat Flour Supplemented with fish Flour JO Jagboro Federal University of Technology Akure, Nigeria, 2008 | | 2008 |
G YoungUniversity of California, DavisVerified email at ucdavis.edu