Full Member
Abimbola Adefiranye
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE
Degrees:
2013
Abimbola Adefiranye > Degrees
Structural, Cell and Molecular Biology
2003
Abimbola Adefiranye > Degrees
Biological Systems and Organisms
Publications resulting from Research
Orji, F. A., Dike, E.N., Lawal, A.K., Sadiq, A., Fashola, F., Suberu, Y., Famotemi, A.C., Ita, B., Ugbana, A.I., Adefiranye, A.O., Itoandon, E.E., G Elemo, G.N. (2016). Properties of Aspergillus flavus Cellulase Produced from Solid State Fermentation of Brewers’ Spent Grain (BSG) as Substrate, British Biotechnology Journal, 13(1): 1-9.
Orji, F.A., Dike, E.N., Lawal, A.K., Omoniyi Sadiq, A.O., Suberu, Y., Famotemi, C., Ugbana, A.I., Fashola, F., Ita, B., Olatope, S.O.A., Itoandoan, E.E., Adefiranye, A.O., Gloria Nwakaegho Elemo, G.N. (2016). Properties of Bacillus species: Cellulase Produced Using Cellulose from Brewers Spent Grain (BSG) as Substrate. Advances in Bioscience and Biotechnology, 07(03):142-148.
Orji, F.A., Dike, E.N., Lawal, A.K., Elemo, G.N., Olatope, S.O.A., Famotemi, A.C., Itoandon, E.E., Suberu, Y.L., Asieba, G.O., Sadiq, A.O., Olasore,O., Okafor, E.N., Ugbana, A.I. and Adefiranye, A.O. (2013). Production of Cellulase from Bacillus species Using Cellulose from Brewers Spent Grain (BSG) as Sole Carbon Source, Asian Journal of Microbiology, Biotechnology & Environmental Sciences,15(4):839-848.
Adefiranye, A.O., Dike, E.N., Teniola, O.D., Lawal, A.K., Kehinde, M.T., Olatope, S.O.A, Esan, A.O., Okafor, J.N.C., Shittu, K.A., Ugbana, A.I., and Orji, F.A. (2013). Physicochemical Analysis of Fermented African Yam Bean (Sphenostylis sternocarpa). Food Safety: Critical Pathway to Sustainable Global Competitiveness and Public Health. Book of Extended Abstracts for the 37th Conference & Annual General Meeting (Abuja 2013) of Nigerian Institute of Food Science and Technology. 22nd – 26th October 2013.
Adefiranye, A.O., Dike, E.N., Okafor, J.N.C., Teniola, O.D., Orji, F.A., Onyibe, J.E., Kehinde, M.T., Olatope, S.O.A., Olonade, V.T. and Elemo, G.N. (2018)
Sensory Evaluation of Pre-treated and Fermented African Yam Bean seeds as Soup Condiment: Recognition and Restoration of The Place and Values of African Yam Bean among Sub-Saharan Leguminous Resources. Book of Abstract for the 2nd Annual Conference and Stakeholders’ Forum on African Yam Bean and Other Underutilized Legumes, 11th – 12th July 2018.
Orji, F.A., Dike, E.N., Lawal, A.K., Omoniyi Sadiq, A.O., Suberu, Y., Famotemi, C., Ugbana, A.I., Fashola, F., Ita, B., Olatope, S.O.A., Itoandoan, E.E., Adefiranye, A.O., Gloria Nwakaegho Elemo, G.N. (2016). Properties of Bacillus species: Cellulase Produced Using Cellulose from Brewers Spent Grain (BSG) as Substrate. Advances in Bioscience and Biotechnology, 07(03):142-148.
Orji, F.A., Dike, E.N., Lawal, A.K., Elemo, G.N., Olatope, S.O.A., Famotemi, A.C., Itoandon, E.E., Suberu, Y.L., Asieba, G.O., Sadiq, A.O., Olasore,O., Okafor, E.N., Ugbana, A.I. and Adefiranye, A.O. (2013). Production of Cellulase from Bacillus species Using Cellulose from Brewers Spent Grain (BSG) as Sole Carbon Source, Asian Journal of Microbiology, Biotechnology & Environmental Sciences,15(4):839-848.
Adefiranye, A.O., Dike, E.N., Teniola, O.D., Lawal, A.K., Kehinde, M.T., Olatope, S.O.A, Esan, A.O., Okafor, J.N.C., Shittu, K.A., Ugbana, A.I., and Orji, F.A. (2013). Physicochemical Analysis of Fermented African Yam Bean (Sphenostylis sternocarpa). Food Safety: Critical Pathway to Sustainable Global Competitiveness and Public Health. Book of Extended Abstracts for the 37th Conference & Annual General Meeting (Abuja 2013) of Nigerian Institute of Food Science and Technology. 22nd – 26th October 2013.
Adefiranye, A.O., Dike, E.N., Okafor, J.N.C., Teniola, O.D., Orji, F.A., Onyibe, J.E., Kehinde, M.T., Olatope, S.O.A., Olonade, V.T. and Elemo, G.N. (2018)
Sensory Evaluation of Pre-treated and Fermented African Yam Bean seeds as Soup Condiment: Recognition and Restoration of The Place and Values of African Yam Bean among Sub-Saharan Leguminous Resources. Book of Abstract for the 2nd Annual Conference and Stakeholders’ Forum on African Yam Bean and Other Underutilized Legumes, 11th – 12th July 2018.
2ND ANNUAL CONFERENCE AND STAKEHOLDERS FORUM ON UNDERUTILIZED LEGUMES
2025
Covenant University Ota, Nigeria.A SYMPOSIUM ON THE CURRENT STATE AND FUTURE PROSPECTS OF AFRICAN YAM BEAN (AYB) RESEARCH IN NIGERIA
2025
International Institute of Tropical Agriculture, IbadanCONTEMPORARY APPROACHES TO PLANT GENETIC RESOURCES CONSERVATION AND USE
2025
WAGENINGEN, THE NETHERLANDS2ND ANNUAL CONFERENCE AND STAKEHOLDERS FORUM ON UNDERUTILIZED LEGUMES
2025
Covenant University Ota, NigeriaA SYMPOSIUM ON THE CURRENT STATE AND FUTURE PROSPECTS OF AFRICAN YAM BEAN (AYB) RESEARCH IN NIGERIA
2025
INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE (IITA) IBADAN,OYO STATE, NIGERIA CAPACITY BUILDING TRAINING WORKSHOP FOR YOUNG (EARLY-CAREER) WOMEN ACADEMICS IN NIGERIA
2025
College Of Medicine, University of Lagos, Idi-Araba, Lagos state, Nigeria