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Die 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.Journal of Basic Microbiology|July 31, 1999
Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented foodA I Sanni, A A Onilude, S T Ogunbanwo, et al.International Journal of Biological Macromolecules|January 17, 2018
Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterizationA T Adesulu-Dahunsi, A I Sanni, K Jeyaram, et al.Pageof 2