Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2021) Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods. LWT Food Science and Technology. Article Number:110697 (Accepted).
Adesulu-Dahunsi A. T., Dahunsi S. O. and Olayanju A. (2020). Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control. 110: 106953.
Olojede, A.O., Sanni, A.I., Banwo, K., and Adesulu-Dahunsi A.T. (2020). Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT Food Science and Technology. 129: 109576.
Oladipupo S. Oladejo, Dahunsi, S.O., Adesulu-Dahunsi, A.T., Ojo, S.O., Lawal, A.I., Olanipekun A.A., Ibikunle R.A., Osueke, C.O., Ajayi O.E., Osueke, N, and Evbuomwan, I. (2020). Energy generation from anaerobic co-digestion of food waste, cow dung and piggery dung. Bioresource Technology. 313:123694.
Dahunsi S.O., Adesulu-Dahunsi A.T., Osueke C.O., Lawal A.I., Olayanju T.M.A., Ojediran J.O. and Izebere J.O. (2019). Biogas generation from Sorghum bicolor stalk: Effect of pretreatment methods and economic feasibility. Energy Reports 5: 584–593.
Dahunsi S.O., Adesulu-Dahunsi A.T. and Izebere J.O. (2019). Cleaner energy through liquefaction of Cocoa (Theobroma cacao) pod husk: Pretreatment and process optimization. Journal of Cleaner Production. 226: 578-588.
Dahunsi S.O., Olayanju T.M.A. and Adesulu-Dahunsi A.T. (2019). Data on optimization of bioconversion of fruit rind of Telfairia occidentalis (Fluted pumpkin) and poultry manure for biogas generation. Chemical Data Collections. 20: 100192.
Adesulu-Dahunsi A. T., Jeyaram K., Sanni A. I. and Banwo K. (2018). Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage. PeerJ. 6: 1-21.
Adesulu-Dahunsi A. T., Jeyaram K. and Sanni A. I. (2018). Probiotic and technological properties of exopolysaccharide producing Lactic acid bacteria isolated from some cereal-based Nigerian indigenous fermented food products. Food Control. 92: 225-231.
Adesulu-Dahunsi A. T., Sanni A. I., Jeyaram K., Ojediran J. O., Ogunsakin A. O. and Banwo K. (2018). Extracellular Polysaccharide from Weissella confusa OF126: Production, Optimization and Characterization. International Journal of Biological Macromolecules. 111: 432-442.
Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2018). Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. LWT Food Science and Technology. 87: 432-442.
Adesulu-Dahunsi A. T., Sanni A. I., Jeyaram K. and Banwo K. (2017). Genetic diversity of Lactobacillus plantarum strains from selected indigenous fermented foods in Nigeria. LWT Food Science and Technology. 82: 199-206.
Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2017). Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT Food Science and Technology. 77:39-44.
Adesulu A. T. and Awojobi K. O. (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology Research. 8 (12): 1338-1343.
Sanni A. I. and Adesulu A. T. (2013). Microbiological and physico-chemical changes during fermentation of maize for Masa production. African Journal of Microbiology Research. 7(34): 4335-4362.