5 May 2026Open access
Characterizing microbiomes of African fermented foods in a global contextPublisher siteMicrobiology, Probiotics and Fermented Foods
UniversitiesKolawole Banwo
Active, last published 2026
In food composition and properties
Kolawole
Banwo
Scholar“Research focused on Food composition and properties and adjacent fields.”
University of Ibadan
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01 · About the work
What I study
olawole Banwo is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Kolawole's work has been cited 1,416 times across 3 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×22Probiotics and Fermented Foods×20Microbial Metabolites in Food Biotechnology×16Seed and Plant Biochemistry×6African Botany and Ecology Studies×6
04 · Where I am
Affiliations
Affiliation on published researchUniversity of IbadanDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
6 works5 Feb 2026Open access
Editorial: Importance and impacts of genetics in food productionPublisher siteFrontiers in Food Science and Technology, Lipid metabolism and biosynthesis
1 Jan 2025
Food Safety in a Changing World: Challenges and InnovationsPublisher site17 Sept 20244cites
Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteriaPublisher siteJournal of Food Science and Technology, Seed and Plant Biochemistry
2 Apr 20244cites
Functional Properties and Antioxidant Potentials of <i>Kunun-zaki</i> (A Non-Alcoholic Millet Beverage) Produced using <i>Pediococcus pentosaceus</i> and <i>Pichia kudriavzevii</i>Publisher siteFood Biotechnology, Phytochemicals and Antioxidant Activities
27 Mar 2024Open access1cites
Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industryPublisher siteFood Science and Technology, Microencapsulation and Drying Processes
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