| Fusarium Mycotoxins, Their Metabolites (Free, Emerging, and Masked), Food Safety Concerns, and Health Impacts TI Ekwomadu, SA Akinola, M Mwanza International Journal of Environmental Research and Public Health 18 (22), 11741, 2021 | 134 | 2021 |
| Effect of preprocessing techniques on pearl millet flour and changes in technological properties SA Akinola, AA Badejo, OF Osundahunsi, MO Edema International Journal of Food Science & Technology 52 (4), 992-999, 2017 | 106 | 2017 |
| Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch MA Ajatta, SA Akinola, OF Osundahunsi Applied Tropical Agriculture 21 (3), 158-165, 2016 | 80 | 2016 |
| Effect of malted sorghum on quality characteristics of wheat-sorghum-soybean flour for potential use in confectionaries OO Aluge, SA Akinola, OF Osundahunsi Food and Nutrition Sciences 7 (13), 1241, 2016 | 66 | 2016 |
| Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies MG Managa, SA Akinola, F Remize, C Garcia, D Sivakumar Frontiers in Nutrition 8, 649189, 2021 | 51 | 2021 |
| Occurrence, Genetic Diversities And Antibiotic Resistance Profiles Of Salmonella Serovars Isolated From Chickens SA Akinola, M Mwanza, CN Ateba Infection and Drug Resistance, 3327-3342, 2019 | 48 | 2019 |
| Influence of fermentation of pasteurised papaya puree with different lactic acid bacterial strains on quality and bioaccessibility of phenolic compounds during in vitro digestion FM Mashitoa, SA Akinola, VE Manhevi, C Garcia, F Remize, RM Slabbert, ... Foods 10 (5), 962, 2021 | 40 | 2021 |
| Effect of fermentation on nutritional quality, growth and hematological parameters of rats fed sorghum‐soybean‐orange flesh sweet potato complementary diet KP Adejuwon, OF Osundahunsi, SA Akinola, MO Oluwamukomi, ... Food Science & Nutrition 9 (2), 639-650, 2021 | 40 | 2021 |
| Influence of lactic acid bacterium strains on changes in quality, functional compounds and volatile compounds of mango juice from different cultivars during fermentation NP Cele, SA Akinola, VE Manhivi, T Shoko, F Remize, D Sivakumar Foods 11 (5), 682, 2022 | 33 | 2022 |
| Lactic acid bacteria and yeast diversities in spontaneously fermented millet sourdoughs SA Akinola, OF Osundahunsi Journal of Microbiology, Biotechnology and Food Sciences 6 (4), 1030-1035, 2017 | 32 | 2017 |
| Polyphasic Assessment of Aflatoxin Production Potential in Selected Aspergilli SA Akinola, CN Ateba, M Mwanza Toxins 11 (12), 692, 2019 | 30 | 2019 |
| Analysis of selected mycotoxins in maize from north-west South Africa using high performance liquid chromatography (HPLC) and other analytical techniques TI Ekwomadu, TA Dada, SA Akinola, N Nleya, M Mwanza Separations 8 (9), 143, 2021 | 27 | 2021 |
| Coating properties, resistance response, molecular mechanisms and anthracnose decay reduction in green skin avocado fruit (‘Fuerte’) coated with chitosan hydrochloride loaded … HAA Osondu, SA Akinola, T Shoko, SK Pillai, D Sivakumar Postharvest Biology and Technology 186, 111812, 2022 | 26 | 2022 |
| The bioaccessibility and antioxidant activities of fermented mango cultivar juices after simulated in vitro digestion NP Cele, SA Akinola, T Shoko, VE Manhevi, F Remize, D Sivakumar Foods 11 (17), 2702, 2022 | 21 | 2022 |
| Influence of different rootstocks on quality and volatile constituents of cantaloupe and honeydew melons (Cucumis melo. L) grown in high tunnels N Lecholocholo, T Shoko, VE Manhivi, MM Maboko, SA Akinola, ... Food Chemistry 393, 133388, 2022 | 20 | 2022 |
| Influence of chemical preservatives on quality attributes of orange juice S ABIOLA, AS Akinmadeyemi, MA Ajatta, CO Aworh Croatian journal of food science and technology 10 (1), 8-15, 2018 | 20 | 2018 |
| Biofilm production potential of Salmonella Serovars isolated from chickens in north west province, South Africa SA Akinola, ME Tshimpamba, M Mwanza, CN Ateba Polish Journal of Microbiology 69 (4), 427, 2020 | 19 | 2020 |
| Effect of roasting on the phytochemical properties of three varieties of marble vine (Dioclea reflexa) using response surface methodology MA Ajatta, SA Akinola, DT Otolowo, OO Awolu, OS Omoba, ... Preventive Nutrition and Food Science 24 (4), 468, 2019 | 18 | 2019 |
| Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut OR Adegbanke, TA Dada, SA Akinola, T Akintuyi Food Science & Nutrition 6 (2), 307-317, 2018 | 16 | 2018 |
| Behaviour of Aspergillus parasiticus in aflatoxin production as influenced by storage parameters using response surface methodology approach SA Akinola, CN Ateba, M Mwanza International Journal of Food Microbiology 357, 109369, 2021 | 15 | 2021 |
Dharini SivakumarAssociate Professor of Crop Sciences, Tshwane University of Technology, South Africa Verified email at tut.ac.za