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  1. No Access

    Article

    Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

    In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract...

    Olajide Emmanuel Adedeji… in Journal of Food Science and Technology (2024)

  2. No Access

    Article

    Tracing characteristic variations of cellulose nanocrystals during the post-synthesis purification process

    The production of cellulose nanocrystals (CNC) from biomass involves pretreatment, CNC synthesis, and post-synthesis purification. Information on quality variation during the different stages of pretreatment a...

    Hyeon ** Yeo, Olajide Emmanuel Adedeji, Mi Dan Kang, Hee-Soo Park… in Polymer Bulletin (2023)

  3. No Access

    Article

    Safety evaluation and anti-inflammatory activity of Lactobacillus johnsonii IDCC 9203 isolated from feces of breast-fed infants

    This study evaluated the safety of Lactobacillus johnsonii IDCC 9203 and investigated its anti-inflammatory activity in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Genomic analysis revealed that this ...

    Olajide Emmanuel Adedeji, Seung A. Chae, O-Hyun Ban… in Archives of Microbiology (2022)

  4. No Access

    Article

    Prebiotic influence of baobab pulp on the stability of Lactobacillus rhamnosus GG in white-pan bread

    The search for new materials with good prebiotic properties is on the rise. The selection of these materials depends on their ability to support the growth of probiotic organisms during cultivation. Informatio...

    Olajide Emmanuel Adedeji… in Journal of Food Measurement and Characteri… (2022)

  5. No Access

    Article

    Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes

    This study investigated the viability of encapsulated and un-encapsulated (free cell) Lactobacillus rhamnosus GG (LGG) in bread baked at different baking conditions (180 °C for 30 min, 220 °C for 20 min, and 250 ...

    Olufunke Oluseyi Ezekiel, Ikenna David Okehie… in Current Microbiology (2020)