a      Books already published:                                                                              NIL

b      Chapters in Books already published                                                           NIL

c      Articles that have already appeared in Refereed Conference Proceedings:NIL

d      Patents:                                                                                                         NIL

e      Articles that have already appeared in learned journals

 

1. Articles that have already appeared in learned journals

 

(1)      Sanni A.I., Onilude, A.A., Fadahunsi, I.F., Afolabi. R.O. (1999). Microbial deterioration

of traditional alcoholic beverages in Nigeria. Food Research  International Vol. 32, 163

–             167. Germany.

 

(2)     Sanni A.I., Onilude A.A., Ogodo O.O. and Fadahunsi, I.F. (1999). Prodution of cell-bound

proteinase by Lactobacillus spp. Isolate from fermented foods. Nigeria. Journal of Science.

Vol.33,.333-341. Nigeria.

 

 

(3)   Sanni A.I., Onilude, A.A., Afolabi. R.O. and Fadahunsi, I.F., (2001). Effect of bacterial

galactosidases on lipoxygenase and its induced flavor in ‘Soywara’. Bioscience research

Communicatioons Vol.13 (No5), 513-516 Nigeria.

 

(4)  Sanni A.I., Onilude, A.A., Ogunbanwo S.T.  Fadahunsi, I.F., Afolabi. R. (2002). Production  of

exopolysaccharide by lactic acid bacteria isolated from traditional fermented foods in Nigeria.

European Food Research Technology Vol. 214:105-107. Germany

 

(5)  Sanni A.I., Onilude, A.A., Ogunbanwo S.T.  Fadahunsi, I.F., Afolabi, R.O. (2002). Selection of

Starter cultures for the production of ugba a fermented soup condiment. European Food Research

Technology. Vol. 215:176-180. Germany.

 

(6)  Onilude, A.A., Fatoyinbo, T.O., Adeleke, O.E. and Fadahunsi, I.F. (2005). Influence of fixed oil

in the dispersion of some water insoluble antimicrobial Compounds. African  Journal of

Biotechnology Vol. 4(No6):502-505. Kenya (Contribution 20%) Current issue: Vol. 14 2015

 

(7)  Onilude, A.A., Fagade, O.E., Bello, M.M. and Fadahunsi, I.F. (2005). Inhibition of   aflatoxin-

producing Aspergilli by lactic acid bacteria isolate from indigenously fermented cereal grains.

African Journal of Biotechnology Vol. 4 (No12): 1404 – 1408. Kenya

 

(8)  Onilude, A. A. Fadahunsi, I.F.  Garuba, E.O. (2011). Inulinase production by Saccharomyces sp.

In solid state fermentation using wheat bran as substrate Annals of Microbiology Vol. 62 (No2):

843-848. Italy

 

(9)  Fadahunsi, I. F.  Garuba, E.O.and Elutade, O. (2011). Physico-chemical studies on the growth

of an Ochratoxin A-degrading Rhizopus sp. Nature and Science  Vol. 9 (No7): 240-244. USA.

 

(10   Ogunbanwo S.T., Fadahunsi I.F., Melikam Ezinne S. and JonathanS.G.(2011). Effect of diet

 

supplementation with co-inoculated cowpea Tempeh on performance, blood chemistry and

organ characteristics of Rats. Journal of Science Research. Vol.11 (No1) 122- 133. Nigeria

 

(11)   Onilude AA, Fadahunsi I.F, Antia U.E Garuba E.O and J’afaru  M.I (2012)Characterization

of Crude  Alkaline β-mannosidase produced by Bacillus sp. 3A Isolated from Degraded

Palm Kernel Cake  Assumption University Journal of Technology. Vol. 15(No3): 152-158

Thailand

 

(12)  Onilude AA, Fadahunsi IF, Garuba EO, Antia U (2012). Production of alkaline β

mannosidase by Bacillus sp. 3A in solid state fermentation using different Agro wastes

Researcher Vol 4(No1):48-54 USA

 

 

(13)  Fadahunsi I.F. and Sanni A.I.(2012). Improvement of physical properties and sensory

 

Evaluation of Bambara Nut (Vigna subterranea L. thours) Tempeh Production. Journal of

Science Research Vol. 11 (No1):187-192.Nigeria

 

(14)   Fadahunsi I.F, Garuba E.O.(2012) Amylase Production by Aspergillus flavus Associated

with the  Biodeterioration of Starch-Based Fermented Foods.New York Science Journal,

Vol 5(No1): 152-158 USA.

 

(15)   Garuba E.O, Fadahunsi I.F. and Fatoki O.A. (2012). Studies on the Nutritional

requirement of an Ochratoxin A-Degrading Rhizopus sp.. Academia Arena Vol 4(No1): 14-

19. USA.

 

 

(16)  Fadahunsi I.F, Garuba E.O., Fawole A.O. and Akinlawon A.T. (2012). Production of

Kenkey (A Ghanaian Starch-Based Food) Using Starter Cultures. Journal of Food

Technology Vol 10 (No4): 124-132. Pakistan .

 

(17) Ogunbanwo S.T., Sado Azinat, Adeniji Olufunke and Fadahunsi I.F. (2013).

Microbiological and Nutritional Evaluation of Water Melon Juice (Citrullus

lanatus) Academic Arena Vol 5 (No3): 36-41. USA

(18)  Fadahunsi I.F, Ogunbanwo S.T., Fawole A.O (2013). Microbiological and Nutritional

Assessment of Burukutu and Pito (indigenously fermented alcoholic beverages in West        Africa during   storage.  Nature  and Science Vol 11 (No4): 98-103. USA.

 

(19)  Fadahunsi I. F., S. T. Ogunbanwo, D. T. Ogundana (2013). Heat stability and   Optimization of invitro antimicrobial activity of metabolites produced by Rhizopus   oligosporus NRRL 2710 against some pathogenic bacteria.  Trakia Journal of  Sciences,Vol.11 (No2): 110-117, Bulgaria

 

(20)   Fadahunsi I., Ayansina D., Okunrotifa A. (2013). Biocontrol of Mushroom Spoilage Fungi

 

andAflatoxin Evaluation during Storage Nature and Science Vol.11 (No7): 7-13   USA

 

(21)    Ogunbanwo S.T,.Fadahunsi I.F and Molokwu A.J (2014). Thermal stability of lactic acid bacteria

metabolites and its application in preservation of tomato paste. Malaysian Journal of Microbiology,

(2013). Vol.10(No1) 15-23.Malaysia

 

(22)    Sanni A.I., Onilude, A.A., Ogunbanwo S.T. and Fadahunsi I.F. (2002). Growth and amino

production of lactic acid bacteria in cowpea milk. Research  Communications in Microbiology,

Vol1 (No.1) 40-45. Nigeria

 

(23)    Sanni, A.I., Onilude, A.A., Ogunbanwo, S.T and Fadahunsi, I.F. (2002). Microbiology  and

amino acid composition of sekete beer: Research  Communications in Food Science, Vol.1

(No.1) 29- 35. Nigeria

 

(24)   Ogunbanwo, S.T., Odekanmi, A.A. and Fadahunsi, I.F. (2002). Activity pattern of  inorganinc

dye, salt  and  antibiotics   against Garnerella vaginalis strain. Applied Natural Science

Research,Vol. 4:  45-54. Nigeria

 

(25)  Aderolu, A.Z., Iyayi, E.A., Adetutu, E.M.and Fadahunsi, I.F. (2002). Microbial Improvement

of nutritional Status of Palm Kernel Meal by Trichoderma Species. Research communuction in

Microbiology Vol.1No.1: 125-131 Nigeria .

 

(26)   Garuba, E.O., Ayansina, A. D. V., Fadahunsi I.F. and Elutade O.O. (2011) Microbiological

evaluation and moisture content of stored maize grains `(Zea mays)   Marketed in   Iwo, Osun

State, Nigeria.Fermentation Technology and   Bioengineering  Vol. 2: 17-22 South Africa

 

(27). Fadahunsi , I.F ,Jonathan, S.G and Garuba E.O. (2011) Fermentation studies during the

production of‘ Iru’ a‘condiment from Bambara nut( Voandzeia subterranean(L) Thours).

Electronic Journal of Agriculture and food chemistry Vol.10 (1) 1829-1836. (Spain)

 

(28) Fadahunsi, I.F and Olubunmi, P, Duyilemi (2010). Microbiological and Enzyme studies

during the  development of ‘Iru’ ( a local Nigerian indigenous fermented  condiment from

Bambara nut  (Voandzeia subterranean(L) thours).Malaysian  journal of Microbiology Vol(2)

pp 123-126 (Spain)

 

(29). Fadahuns,i I.F and Sanni, A.I, (2010) Chemical and Biochemical changes in Bambara nut

(Voandzeia subterranean(L) thours) during the fermentation to Tempeh. Electronic journal

of  Environment, Agriculture and Food chemistry Vol. 9(2) 275-283(Spain)

 

(30). Fadahunsi, I.F (2015). Biomass yield and Antimicrobial substances production in limiting

Cultures of   Lactobaccilus species. Trakia journal of sciences Vol. 13, 155-58 (Bulgaria)

 

(31) Fadahunsi, I.F, Adejoh, O.P and Onilude, A.A( 2015). Effect of Pediococcus acidilactici

metabolites on the microbial profile of turkey meat stored at different low temperature .

Trakia journal of science  Vol. 13( No1) 59-65 (Bulgaria)

 

(32) Fadahunsi, I.F.( 2009) The Effect of Soaking, Bioling and Fermentation with Rhizopus

Oligosporus on the water soluble Vitamin content of Bambara groundnut Pakistan journal

of nutrition Vol.8 (No.6) 835-840