- Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products(2024)
Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
- Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods(2023)
Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, et al.
- Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum(2022)
Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Kris Audenaert, Siska Croubels, Gunther Antonissen, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
- Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and Sorghum(2021)
Authors: Julianah Olayemi Odukoya, Marthe De Boevre, Gabriel Olaniran Adegoke, Gunther Antonissen, Karel Vermeulen, Sefater Gbashi, Patrick Berka Njobeh
- Efficacy of selected processing techniques in mitigating mycotoxin contamination of maize and sorghum products in sub-Saharan Africa(2021)
Authors: Julianah Olayemi Odukoya