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K. Banwo · SciRah

Researcher profile · Semantic Scholar

K. Banwo

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K. Banwo — researcher profile on SciRah

h-index: 19
Works: 44
Citations: 1,151

Most-cited papers

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
K. Banwo, A. Olojede, A. Adesulu-Dahunsi, D. Verma +7 more
2021257 citations
Semantic Scholar
Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization.
A. Adesulu-Dahunsi, A. Sanni, K. Jeyaram, J. Ojediran +2 more
2018International Journal of Biological Macromolecules78 citations Open access
Semantic Scholar
Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage
A. Adesulu-Dahunsi, K. Jeyaram, A. Sanni, K. Banwo
2018PeerJ71 citations Open access
Semantic Scholar
Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread
A. Olojede, A. Sanni, K. Banwo
202062 citations
Semantic Scholar
Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods.
Roji B. Waghmare, Manoj Kumar, Rahul Yadav, P. Mhatre +13 more
2022Food Chemistry60 citations
Semantic Scholar
Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application
O. Ogunremi, K. Banwo, A. Sanni
201759 citations
Semantic Scholar
Microbiological and physicochemical properties of sourdough bread from sorghum flour.
O. Ogunsakin, K. Banwo, O. Ogunremi, A. Sanni
201546 citations
Semantic Scholar
In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities
O. Ojekunle, K. Banwo, A. Sanni
2017Letters in Applied Microbiology45 citations
Semantic Scholar
Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities
K. Banwo, Z. Alonge, A. Sanni
2020Biological Trace Element Research42 citations
Semantic Scholar
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
A. Ogunsakin, V. Vanajakshi, K. A. Anu-Appaiah, S. Vijayendra +4 more
201740 citations
Semantic Scholar
Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Some Nigerian Traditional Fermented Foods
K. Banwo, A. Sanni, H. Tan, Yuqing Tian
201239 citations
Semantic Scholar
Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro
K. Banwo, A. Sanni, Dipayan Sarkar, O. Ale +1 more
2022Frontiers in Sustainable Food Systems36 citations Open access
Semantic Scholar
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts
K. Banwo, F. C. Asogwa, O. Ogunremi, A. Adesulu-Dahunsi +1 more
202131 citations
Semantic Scholar
Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
A. Klongklaew, K. Banwo, Pornpimon Soodsawaeng, A. Christopher +3 more
2022NFS Journal30 citations Open access
Semantic Scholar
Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria
A. Adesulu-Dahunsi, A. Sanni, K. Jeyaram, K. Banwo
201729 citations Open access
Semantic Scholar
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
A. Olojede, A. Sanni, K. Banwo, Towobola Michael
2022Fermentation25 citations Open access
Semantic Scholar
Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
A. Olojede, A. Sanni, K. Banwo, A. Adesulu-Dahunsi
202023 citations
Semantic Scholar
Functional Properties of Pediococcus Species Isolated from Traditional Fermented Cereal Gruel and Milk in Nigeria
K. Banwo, A. Sanni, H. Tan
201322 citations
Semantic Scholar
Folate Enrichment of Ogi (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures
I. Okoroafor, K. Banwo, A. Olanbiwoninu, S. A. Odunfa
2019Advances in microbiology19 citations Open access
Semantic Scholar
Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants
K. Banwo, Aduragbemi Oyeyipo, L. Mishra, Dipayan Sarkar +1 more
2022NFS Journal16 citations Open access
Semantic Scholar
Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet
K. Banwo, T. Fasuyi, A. Olojede
2020International Journal of Food Science & Technology14 citations Open access
Semantic Scholar
Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles
K. Banwo, T. Adesina, Olubunmi Aribisala, Titilayo D. O. Falade
2023Toxins11 citations Open access
Semantic Scholar
Phytochemical and Antimicrobial Activities of Methanolic Extract of Paullinia pinnata Leaves on Some Selected Bacterial Pathogens
Daniel Ikhane, K. Banwo, O. Omotade, A. Sanni
201511 citations
Semantic Scholar
INFLUENCE OF STARTER CULTURE LACTIC ACID BACTERIA ON THE PHYTIC ACID CONTENT OF SORGHUM-OGI (AN INDIGENOUS CEREAL GRUEL)
G. Onipede, K. Banwo, O. Ogunremi, A. Sanni
201411 citations
Semantic Scholar
FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS
Tolulope P. Alakeji, K. Banwo, O. Ogunremi, A. Sanni
201510 citations Open access
Semantic Scholar
Antioxidant and antidiarrhoeal activities of methanolic extracts of stem bark of Parkia biglobosa and leaves of Parquetina nigrescens
K. Banwo, Micheal Alao, A. Sanni
2020Journal of Herbs, Spices & Medicinal Plants9 citations
Semantic Scholar
Fermentation Biotechnology of African Traditional Foods
K. Banwo, O. Ogunremi, A. Sanni
20209 citations
Semantic Scholar
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii
K. Banwo, O. Osagbemi, O. Ajao, A. Sanni
2020Acta alimentaria9 citations Open access
Semantic Scholar
Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent
K. Banwo, Janet Tosin Ojetunde, Titilayo D. O. Falade
2023Food biotechnology7 citations
Semantic Scholar
Evaluation of acha flour in the production of gluten‐free sourdough cookies
A. Olojede, Isabel O. Oahimire, Joy I. Gbande, Agoziwom D. Osondu‐Igbokwe +3 more
2022International Journal of Food Science & Technology7 citations
Semantic Scholar
ANTIMICROBIAL PROPERTIES AND PROBIOTIC POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM RAW BEEF IN IBADAN, NIGERIA
O. Ajao, K. Banwo, O. Ogunremi, A. Sanni
2018Journal of Microbiology, Biotechnology and Food Sciences7 citations Open access
Semantic Scholar
Hepatoprotective potentials of methanolic extracts of Roselle and beetroots against carbon tetrachloride and Escherichia coli induced stress in Wistar rats
K. Banwo, Samuel Oduola, Micheal Alao, A. Sanni
2022Egyptian Journal of Basic and Applied Sciences4 citations Open access
Semantic Scholar
Functional Properties of Traditional Foods
Tolulope P. Alakeji, K. Banwo, O. Ogunremi, A. Sanni
20154 citations Open access
Semantic Scholar
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii
K. Banwo, O. Jimoh, A. Olojede, T. Ogundiran
2024Food biotechnology3 citations
Semantic Scholar
Traditional Fermented Foods of Nigeria
A. Adesulu-Dahunsi, Olatunde Samuel Dahunsi, K. Banwo
2019Fermented Food Products3 citations
Semantic Scholar
IN SILICO COMPARATIVE ANALYSIS OF SARS-COV-2 MUTATIONS IN BRAZIL
Gabriel Ferrari de Oliveira, Sarah de Oliveira Rodrigues, K. Banwo, Isabela Bacelar de Assis +2 more
2023Multidisciplinary Sciences Reports2 citations Open access
Semantic Scholar
Assessment of Aflatoxins and Heavy Metals in Zingiber officinale (Ginger) Across the Value Chain in Kaduna and Oyo States, Nigeria and the Use of Probiotics for Aflatoxin Detoxification
Titilayo D. O. Falade, Iyanu Lydia Ibrahim, K. Banwo, Valery Pierre Sinda-Kemdoum +1 more
2026Foods1 citations Open access
Semantic Scholar
Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industry
Sarah de Oliveira Rodrigues, João Marcos Oliveira da Silva, K. Banwo, C. M. Lima +4 more
2024Food Science and Technology1 citations Open access
Semantic Scholar
Molecular Methods in Fermented Foods
K. Banwo, A. Adesulu-Dahunsi, Samuel Olatunde Dahunsi
20191 citations
Semantic Scholar
Bacteriological Quality of Meat Processing Surfaces and Antibiotic Susceptibility Patterns of Isolates from Selected Abattoirs in Ibadan
C. J. Uzendu, K. Banwo, O. Ogunremi, O. Ajao +1 more
20191 citations
Semantic Scholar
Characterization and probiotic potentials of lactic acid bacteria isolated from ingesta of selected ruminants
E. I. Nnawuihe, K. Banwo, A. Sanni
20181 citations Open access
Semantic Scholar
Editorial: Importance and impacts of genetics in food production
K. Banwo, I. R. Gerhardt, D. Z. al Omari
2026Frontiers in Food Science and Technology0 citations Open access
Semantic Scholar
Characterizing microbiomes of African fermented foods in a global context
J. Leech, Y. Obafemi, Samuel Breselge, Taiwo Aremu +16 more
2026Microbiology0 citations Open access
Semantic Scholar
Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice
A. Olanbiwoninu, Oluwatooni Oluwaniran, Faidah Oladosu, K. Banwo +1 more
20200 citations Open access
Semantic Scholar

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A. Sanni — researcher profile on SciRah
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A. Adesulu-Dahunsi×8
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A. Olojede×7
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K. Jeyaram — researcher profile on SciRah

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Titilayo D. O. Falade×3

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A. Olanbiwoninu×2

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A. Olanbiwoninu — researcher profile on SciRah