Ghent University Academic Bibliography

Your filters: cql: author="Adegoke, Gabriel Olaniran" or (type any "bookEditor issueEditor" and editor="Adegoke, Gab...

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Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Frank Devlieghere (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Johnson Oluwaseun Odukoya and Patrick Berka Njobeh

(2024) HELIYON. 10(1).
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Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Frank Devlieghere (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, et al.

(2023) FOOD HYDROCOLLOIDS FOR HEALTH. 4.
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Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum

Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Kris Audenaert (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Johnson Oluwaseun Odukoya and Patrick Berka Njobeh

(2022) JOURNAL OF CEREAL SCIENCE. 103.
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Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and Sorghum

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Kris Audenaert (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Karel Vermeulen (UGent) , Sefater Gbashi and Patrick Berka Njobeh

(2021) TOXINS. 13(1).

Academic Bibliography

Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products

Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum

Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and Sorghum

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