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Journal of Basic Microbiology|January 1, 1989
Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidiA I SanniInternational Journal of Food Microbiology|April 1, 1993
The need for process optimization of African fermented foods and beveragesA I SanniLetters in Applied Microbiology|March 10, 2017
In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicitiesO Ojekunle, K Banwo, A I SanniJournal of Applied Microbiology|June 23, 2015
Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food productsO R Ogunremi, A I Sanni, R AgrawalPlant Foods for Human Nutrition (Dordrecht, Netherlands)|March 15, 2000
Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeansA A Onilude, A I Sanni, M I IghaloInternational Journal of Food Microbiology|February 15, 2002
New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foodsA I Sanni, J Morlon-Guyot, J P GuyotDie Nahrung|February 1, 1997
Effect of bacterial galactosidase treatment on the nutritional status of soybean seeds and its milk derivativeA I Sanni, A A Onilude, O R OgundoyeInternational Journal of Food Sciences and Nutrition|October 25, 2002
Microbiological evaluation of ghanaian maize dough co-fermented with cowpeaA I Sanni, S Sefa-Dedeh, E Sakyi-Dawson, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|July 18, 2000
Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condimentsA I Sanni, G S Ayerno, E Sakyi-Dawson, et al.Pageof 2