Ghent University Academic Bibliography

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Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa

Ifeoluwa Adekoya, Adewale Obadina, Momodu Olorunfemi, Olamide Akande, Sofie Landschoot (UGent) , Sarah De Saeger (UGent) and Patrick Njobeh

(2019) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 305.
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- Journal Article
- A1
- open access
Investigation of the metabolic profile and toxigenic variability of fungal species occurring in fermented foods and beverage from Nigeria and South Africa using UPLC-MS/MS

Ifeoluwa Adekoya, Patrick Njobeh, Adewale Obadina, Sofie Landschoot (UGent) , Kris Audenaert (UGent) , Sheila Okoth, Marthe De Boevre (UGent) and Sarah De Saeger (UGent)

(2019) TOXINS. 11(2).
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Fungal and mycotoxin contamination of fermented foods from selected South African markets

Ifeoluwa Adekoya, Adewale Obadina, Judith Phoku, Marthe De Boevre (UGent) , Sarah De Saeger (UGent) and Patrick Njobeh

(2018) FOOD CONTROL. 90. p.295-303
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Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer

Ifeoluwa Adekoya, Adewale Obadina, Cynthia Chilaka (UGent) , Marthe De Boevre (UGent) , Sheila Okoth, Sarah De Saeger (UGent) and Patrick Njobeh

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 270. p.22-30
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- Miscellaneous
MycoKey round table discussions of future directions in research on chemical detection methods, genetics and biodiversity of mycotoxins

John F Leslie, Veronica Lattanzio, Kris Audenaert (UGent) , Paola Battilani, Jeffrey Cary, Sofia N Chulze, Sarah De Saeger (UGent) , Annamaria Gerardino, Petr Karlovsky, Yu-Cai Liao, et al.

(2018) TOXINS. 10(3).
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- Journal Article
- A1
- open access
Awareness and prevalence of mycotoxin contamination in selected Nigerian fermented foods

Ifeoluwa Adekoya, Patrick Njobeh, Adewale Obadina, Cynthia Chilaka (UGent) , Sheila Okoth, Marthe De Boevre (UGent) and Sarah De Saeger (UGent)

(2017) TOXINS. 9(11).

Academic Bibliography

Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa

Investigation of the metabolic profile and toxigenic variability of fungal species occurring in fermented foods and beverage from Nigeria and South Africa using UPLC-MS/MS

Fungal and mycotoxin contamination of fermented foods from selected South African markets

Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer

MycoKey round table discussions of future directions in research on chemical detection methods, genetics and biodiversity of mycotoxins

Awareness and prevalence of mycotoxin contamination in selected Nigerian fermented foods

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