| Promotion of indigenous food preservation and processing knowledge and the challenge of food security in Africa J Okoye, K Oni Journal of food security 5 (3), 75-87, 2017 | 120 | 2017 |
| Production, proximate composition and consumer acceptability of biscuits from wheat/soybean flour blends JI Okoye, AC Nkwocha, AE Ogbonnaya Continental Journal of Food Science and Technology 2, 6-13, 2008 | 65 | 2008 |
| Effects of processing on the nutrient and anti-nutrient contents of tiger nut (Cyperus esculentus Lativum) JI Okoye, GI Ene Journal of Food Technology and Food Chemistry 1 (1), 101-107, 2018 | 39 | 2018 |
| Production and evaluation of protein quality of bread from wheat cowpea flour blends JI Okoye, JC Okaka Cont. J. Food Sci. Technnol 3, 1-7, 2009 | 35 | 2009 |
| Nutrient composition and sensory properties of wheat-African bread fruit composite flour cookies JI Okoye, CD Obi Sky Journal of Food Science 6 (3), 027-032, 2017 | 26 | 2017 |
| Effect of heat processing treatments on the chemical composition and functional properties of lima bean (Phaseolus lunatus) flour CO Ogechukwu, JO Ikechukwu American Journal of Food Sciences and Nutrition 1 (1), 14-24, 2017 | 21 | 2017 |
| Chemical composition and functional properties of Sorghum-African yam bean flour blends JI Okoye, GI Ene, CC Ojobor Sky Journal of Food Science 6 (2), 21-26, 2017 | 20 | 2017 |
| Chemical composition and sensory properties of wheat-African yam bean composite flour cookies JI Okoye, CD Obi Discourse Journal of Agriculture and Food Sciences 5 (2), 21-27, 2017 | 19 | 2017 |
| Effect of processing on the nutritional composition of Moringa olifera Leaves and Seeds NN Umerah, AI Asouzu, JI Okoye European Journal of Nutrition & Food Safety 11 (3), 124-135, 2019 | 16 | 2019 |
| Chemical and microbiological evaluation of soybeans flours bought from local markets in Onitsha, Anambra State, Nigeria VC Eze, JI Okoye, FD Agwung, C Nnabueke Continental Journal of Applied Sciences 3, 39-45, 2008 | 15 | 2008 |
| Evaluation of nutritional and organoleptic properties of maize-based complementary foods supplemented with black bean and crayfish flours JI Okoye, GI Ene Global Advanced Research Journal of Food Science and Technology 6 (1), 001-009, 2018 | 14 | 2018 |
| Quality characteristics of complementary foods formulated from sorghum, African yam bean and crayfish flours AE Egbujie, JI Okoye Science World Journal 14 (2), 16-22, 2019 | 13 | 2019 |
| Amino acid composition and protein quality of wheat flour biscuits fortified with soybean and bambara groundnut flours JI Okoye, PC Ojimelukwe, AN Ukom GJESR Res Paper 3, 8-19, 2016 | 13 | 2016 |
| Proximate composition, energy content and sensory properties of complementary foods produced from blends of sorghum and African yam bean flour JI Okoye, CC Ojobor Int J Sci Technol Res 5, 274-277, 2016 | 11 | 2016 |
| Nutritional and sensory properties of Maize-based complementary foods fortified with soybean and sweet potato flours JI Okoye, AE Egbujie Discourse Journal of Agriculture and Food Sciences 6 (3), 17-24, 2018 | 10 | 2018 |
| Effect of heat processing treatments on the nutrient and anti-nutrient contents of lima bean (Phaseolus lunatus) flour OC Ogechukwu, JI Okoye International Journal of Food Science and Nutrition 2 (3), 13-7, 2017 | 10 | 2017 |
| Effects of boiling and autoclaving on the chemical composition and functional properties of Mucuna Flagellipes seed flours CD Obi, JI Okoye International Journal of Innovative Food, Nutrition & Sustainable …, 2017 | 9 | 2017 |
| Proximate composition and functional properties of kidney bean/wheat flour blends JI Okoye, EA Mazi ABSU Journal of Environment, Science and Technology 1, 113-118, 2011 | 9 | 2011 |
| Evaluation of complementary foods produced from sorghum, soybean and Irish potato composite flours JI Okoye, AE Egbujie, GI Ene Science World Journal 16 (3), 206-211, 2021 | 8 | 2021 |
| Chemical and sensory evaluation of complementary foods produced from sorghum, African yam bean and crayfish flours AE Egbujie, JI Okoye International Journal of Food Science and Nutrition 4 (3), 114-119, 2019 | 7 | 2019 |
