| African fermented foods SA Odunfa, OB Oyewole Microbiology of fermented foods, 713-752, 1998 | 520 | 1998 |
| Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel SA Odunfa, S Adeyele Journal of Cereal Science 3 (2), 173-180, 1985 | 262 | 1985 |
| Fermented cereals: a global perspective NF Haard Food & Agriculture Org., 1999 | 190 | 1999 |
| Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation SA Odunfa International Journal of Food Science & Technology 20 (3), 295-303, 1985 | 190 | 1985 |
| Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production OB Oyewole, SA Odunfa Journal of Applied Bacteriology 68 (2), 145-152, 1990 | 170 | 1990 |
| Microbiological studies on cassava fermentation for ‘lafun’production OB Oyewole, SA Odunfa Food microbiology 5 (3), 125-133, 1988 | 116 | 1988 |
| Dawadawa SA Odunfa | 114 | 1986 |
| A process technology for conversion of dried cassava chips into “Gari” OB Oluwole, OO Olatunji, SA Odunfa Nigerian Food Journal 22 (1), 65-77, 2004 | 112 | 2004 |
| Some factors affecting production of pectic enzymes by Aspergillus niger OB Fawole, SA Odunfa International Biodeterioration & Biodegradation 52 (4), 223-227, 2003 | 109 | 2003 |
| Carbohydrate changes in fermenting locust bean (Parkia filicoidea) duringiru preparation SA Odunfa Plant Foods for Human Nutrition 32, 3-10, 1983 | 103 | 1983 |
| Microbiology and amino acid composition of Ogiri—a food condiment from fermented melon seeds SA Odunfa Food/Nahrung 25 (9), 811-816, 1981 | 102 | 1981 |
| Effects of drought stress and arbuscular mycorrhiza on the growth of Gliricidia sepium (Jacq). Walp, and Leucaena leucocephala (Lam.) de Wit. in simulated … O Fagbola, O Osonubi, K Mulongoy, S Odunfa Mycorrhiza 11, 215-223, 2001 | 100 | 2001 |
| The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures OD Teniola, SA Odunfa International Journal of Food Microbiology 63 (1-2), 1-9, 2001 | 99 | 2001 |
| Identification of Bacillus species from ‘iru’, a fermented African locust bean product SA Odunfa, OB Oyewole Journal of Basic microbiology 26 (2), 101-108, 1986 | 90 | 1986 |
| Microbiological and toxicological aspects of fermentation of castor oil seeds for ogiri production SAYO ODUNFA Journal of food Science 50 (6), 1758-1759, 1985 | 86 | 1985 |
| Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iru EY Aderibigbe, SA Odunfa Journal of Applied Bacteriology 69 (5), 662-671, 1990 | 84 | 1990 |
| Production of cellulase and pectinase from orange peels by fungi AJ Adeleke, SA Odunfa, A Olanbiwonninu, MC Owoseni Nature and Science 10 (5), 107-112, 2012 | 80 | 2012 |
| African fermented foods: from art to science SA Odunfa MIRCEN journal of applied microbiology and biotechnology 4, 259-273, 1988 | 69 | 1988 |
| Biochemical changes during production ofogiri, a fermented melon (Citrullus vulgaris Schrad) product SA Odunfa Plant Foods for Human Nutrition 32, 11-18, 1983 | 67 | 1983 |
| Identification of Lactobacillus species associated with selected African fermented foods NA Olasupo, DK Olukoya, SA Odunfa Zeitschrift für Naturforschung C 52 (1-2), 105-108, 1997 | 65 | 1997 |
