Full Member
Ms Adekemi Adesulu-Dahunsi
Membership since:
2017
Field of activity:
Other Memberships/Affiliations
American Society for Microbiology [ASM]
Nigerian Society of Experimental Biology [NISEB]
Nigerian Institute of Food Science and Technology [MNIFST]
Degrees:
2011
Master
Biological Systems and Organisms
2018
Undergraduate
Biological Systems and Organisms
Publications resulting from Research
1. Adesulu-Dahunsi AT, Sanni AI and Jeyaram K (2018). Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. LWT-Food Science and Technology.87:432-442.
2. Adesulu-Dahunsi AT, Sanni AI, Jeyaram K and Banwo K. (2017b).Genetic diversity of Lactobacillus plantarum strains from selected indigenous fermented foods in Nigeria. LWT-Food Science and Technology. 82:199-206.
3. Adesulu-Dahunsi AT, Sanni AI and Jeyaram K (2017a).Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT-Food Science and Technology.77:39-44.
4. Sanni AI and Adesulu AT (2013). Microbiological and physico-chemical changes during fermentation of maize for Masaproduction. African Journal of Microbiology Research. 7(34): 4335-4362.
5. Adesulu AT and Awojobi KO (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology Research. 8(12): 1338-1343.
2. Adesulu-Dahunsi AT, Sanni AI, Jeyaram K and Banwo K. (2017b).Genetic diversity of Lactobacillus plantarum strains from selected indigenous fermented foods in Nigeria. LWT-Food Science and Technology. 82:199-206.
3. Adesulu-Dahunsi AT, Sanni AI and Jeyaram K (2017a).Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT-Food Science and Technology.77:39-44.
4. Sanni AI and Adesulu AT (2013). Microbiological and physico-chemical changes during fermentation of maize for Masaproduction. African Journal of Microbiology Research. 7(34): 4335-4362.
5. Adesulu AT and Awojobi KO (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology Research. 8(12): 1338-1343.
1st National Bioresources and Sustainable Development Summit
2025
Institute of Bioresources and Sustainable Development, Imphal, Manipur, India
Exopolysaccharides producing strains of Lactic acid bacteria isolated from some Nigerian indigenous fermented foods.
12th Annual Conference of Nigerian Society for Experimental Biology (NISEB)
2025
University of Benin, Benin City, Nigeria
Microbiological and physico-chemical changes during fermentation of maize for Masa production.
1st National Bioresources and Sustainable Development Summit
2025
Institute of Bioresources and Sustainable Development, Imphal, Manipur, India
NYA-UI Young Scientist Workshop ‘Research for Development R4D’
2025
University of Ibadan, Nigeria
13th Annual Conference of Nigerian Society for Experimental Biology (NISEB)
2025
University of Benin, Nigeria
2nd Annual National Conferences on ‘Soil and water as repositories for pollutants from Industries and Agricultures’
2025
Wesley University of Science and Technology, Ondo, Nigeria
12th Annual Conference of Nigerian Society for Experimental Biology (NISEB)
2025
14th to 17th March, 2012
University of Ibadan International year of Youth (UNIBADAN-IYY) symposium
2025
University of Ibadan, Nigeria
7. 10th Annual/Extraordinary Conference of Nigerian Society for Experimental Biology
2025
University of Ibadan, Nigeria
8. 32nd Annual Conference/Annual General Meeting of Nigeria Institute of Food Science and Technology
2025
Ladoke Akintola University of Technology, Nigeria