| African fermented foods SA Odunfa, OB Oyewole Microbiology of fermented foods, 713-752, 1998 | 542 | 1998 |
| Lactic fermented foods in Africa and their benefits OB Oyewole Food control 8 (5-6), 289-297, 1997 | 294 | 1997 |
| Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production OB Oyewole, SA Odunfa Journal of Applied Bacteriology 68 (2), 145-152, 1990 | 176 | 1990 |
| Significance of yeasts in the fermentation of maize for ogi production AM Omemu, OB Oyewole, MO Bankole Food microbiology 24 (6), 571-576, 2007 | 168 | 2007 |
| Quality of flash and rotary dried fufu flour LO Sanni, AA Adebowale, TA Filani, OB Oyewole, A Westby J. Food Agric. Environ 4 (3and4), 74-78, 2006 | 129 | 2006 |
| Fungal enrichment of cassava peels proteins AO Obadina, OB Oyewole, LO Sanni, SS Abiola African Journal of Biotechnology 5 (3), 302-304, 2006 | 128 | 2006 |
| Microbiological studies on cassava fermentation for ‘lafun’production OB Oyewole, SA Odunfa Food microbiology 5 (3), 125-133, 1988 | 123 | 1988 |
| An overview of traditional fish smoking in Africa SAO Adeyeye, OB Oyewole Journal of culinary science & technology 14 (3), 198-215, 2016 | 121 | 2016 |
| Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour AO Sobowale, TO Olurin, OB Oyewole African Journal of Biotechnology 6 (16), 2007 | 114 | 2007 |
| Evaluating stored cassava quality in gari production JO Akingbala, OB Oyewole, PI Uzo-Peters, RO Karim, GSH Baccus-Taylor Journal of Food, Agriculture and Environment 3 (1), 75-80, 2005 | 108 | 2005 |
| Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’production OB Oyewole International Journal of Food Microbiology 65 (3), 213-218, 2001 | 104 | 2001 |
| Solid-state fermentation production of tetracycline by Streptomyces strains using some agricultural wastes as substrate AE Asagbra, AI Sanni, OB Oyewole World journal of microbiology and biotechnology 21, 107-114, 2005 | 102 | 2005 |
| Identification of Bacillus species from ‘iru’, a fermented African locust bean product SA Odunfa, OB Oyewole Journal of Basic Microbiology 26 (2), 101-108, 1986 | 89 | 1986 |
| Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’ AO Obadina, OB Oyewole, LO Sanni, KI Tomlins African Journal of Biotechnology 5 (8), 620-623, 2006 | 84 | 2006 |
| Optimization of cassava fermentation for fufu production: effects of single starter cultures OB Oyewole Journal of Applied Bacteriology 68 (1), 49-54, 1990 | 84 | 1990 |
| Physicochemical and functional properties of sour starches from different cassava varieties MO Onitilo, LO Sanni, OB Oyewole, B Maziya-Dixon International Journal of Food Properties 10 (3), 607-620, 2007 | 82 | 2007 |
| Internationalization and its implications for the quality of higher education in Africa O Oyewole Higher Education Policy 22, 319-329, 2009 | 80 | 2009 |
| Fermentation of cassava for'lafun'and'fufu'production in Nigeria OB Oyewole Food Laboratory News 7 (2), 29-31, 1991 | 65 | 1991 |
| Quality and preference of different cassava varieties for'lafun'production OB Oyewole, OA Afolami Journal of Food Technology in Africa 6 (1), 27-29, 2001 | 64 | 2001 |
| Quality assurance in Africa: Towards a continental higher education and research space J Shabani, P Okebukola, O Oyewole International Journal of African Higher Education 1 (1), 2014 | 63 | 2014 |
