(a) Books or chapter in Books Already Published:                                                Nil

(b) Chapters in Books already published:                                                               Nil

(c) Articles that have already appeared in Referred conference proceedings:     Nil

(d) Patents:                                                                                                              Nil

(e) Articles that have already appeared in learned journals:                  

1.         Banwo, K., Sanni, A. I., Tan, H. R. and Tian, Y.Q. 2012. Phenotypic and genotypic characterization of lactic acid bacteria isolated from some Nigerian traditional fermented foods. Food Biotechnology, 26 (2), 124 – 142.

2.         Banwo, K., Sanni, A. I. and Tan, H. R. 2013. Technological Properties and Probiotic potential of Enterococcus faecium strains isolated from cow milk. Journal of Applied Microbiology, 114: 229 – 241.

3.         Ogunsakin, A. O., Banwo, K., Ogunremi, O. R. and Sanni, A. I. 2015. Microbiological and Physicochemical Properties of Sourdough Bread from Sorghum flour. International Food Research Journal, 22(6): 2610-2618.

                    4.        Alakeji, T. P., Banwo, K., Ogunremi, O. R. and Sanni, A.I. (2015). Probiotic              

                                and hypocholesterolemic potentials of yeasts isolated from some Nigerian        

                                traditional fermented foods.  Journal of Microbiology, Biotechnology and Food

                                Sciences, 4(5):  437-441

                      5.        Ogunsakin, A. O., Banwo, K., Ogunremi, O. R. and Sanni, A.I. (2015).      

                                 Microbiological and Physicochemical Properties of Sourdough Bread from     

                                 Sorghum flour. International Food Research Journal, 22(6): 2610-2618