Authors: Olasupo, NA Schillinger, U Holzapfel, WH

Citation: Na. Olasupo et al., Studies on some technological properties of predominant lactic acid bacteria isolated from Nigerian fermented foods, FOOD BIOTEC, 15(3), 2001, pp. 157-167

Authors: Roussis, IG Olasupo, NA Fox, PF

Citation: Ig. Roussis et al., Utilization of amino acids and peptides and peptidase activities in proteinase-negative Lactococcus lactis FH 041, MILCHWISSEN, 56(7), 2001, pp. 373-376

Authors: Tamang, JP Dewan, S Thapa, S Olasupo, NA Schillinger, U Wijaya, A Holzapfel, WH

Citation: Jp. Tamang et al., Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of theSikkim Himalayas, FOOD BIOTEC, 14(1-2), 2000, pp. 99-112

Authors: Olasupo, NA Osikoya, AF Odunfa, SA Kuboye, AO Olatunji, O

Citation: Na. Olasupo et al., An investigation on the preservation of kunun-zaki, an African fermented cereal-based food drink, ACT ALIMENT, 29(4), 2000, pp. 385-392

Authors: Olasupo, NA Schillinger, U Narbad, A Dodd, H Holzapfel, WH

Citation: Na. Olasupo et al., Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product, INT J F MIC, 53(2-3), 1999, pp. 141-152