| Hydrogen Peroxide Effects on Natural‐Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis MK Chigozie E. Ofoedu , Lijun You , Chijioke M. Osuji , Jude O. Iwouno ... Foods 10 (4), 699, 2021 | 51 | 2021 |
| The proximate composition and functional properties of full-fat flour, and protein isolate of lima bean (Phaseolus lunatus) O Moses, I Olawuni, JO Iwouno Open Access Scientific Reports 1 (7), 1-5, 2012 | 50 | 2012 |
| Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production NC Onuegbu, NC Ihediohanma, OF Odunze, M Ojukwu Sky Journal of Food Science 2 (8), 005-013, 2013 | 38 | 2013 |
| Comparative study on the physico-chemical properties of pigeon pea (Cajanus cajan) flour and protein isolate IA Olawuni, M Ojukwu, B Eboh International Journal of Agricultural and Food Science 2 (4), 121-126, 2012 | 29 | 2012 |
| Proximate, functional and anti-nutritional properties of boiled ukpo seed (Mucuna flagellipes) flour NC Onuegbu, KO Nworah, PE Essien, JN Nwosu, M Ojukwu Nigerian Food Journal 31 (1), 1-5, 2013 | 26 | 2013 |
| The Antinutritional Properties and Ease of Dehulling on theProximate Composition of Pigeon pea (Cajanus cajan) as Affected by Malting JN Nwosu, M Ojukwu, CC Ogueke, I Ahaotu, CI Owuamanam International Journal of Life Sciences 2 (2), 60-67, 2013 | 25 | 2013 |
| Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study COROM Korzeniowska, Chigozie E. Ofoedu, Chijioke M. Osuji ,Gloria C. Omeire ... Journal of Food science, 2020 | 21 | 2020 |
| Microbiological evaluation of Iru and Ogiri–Isi used as food condiments JC Ibeabuchi, IA Olawuni, MC Iheagwara, M Ojukwu, CE Ofoedu Journal of Environmental Science, Toxicology and Food Technology 8 (8), 45-50, 2014 | 21 | 2014 |
| Study on the nutritional and chemical composition of" Ogiri" condiment made from sandbox seed (Hura crepitans) as affected by fermentation time NN Ahaotu, CK Echeta, NE Bede, CG Awuchi, CL Anosike, CJ Ibeabuchi, ... GSC Biological and Pharmaceutical Sciences 11 (2), 105-113, 2020 | 18 | 2020 |
| Biofortification of local staples in Nigeria: prospects and problems NC Onuegbu, NC Ihediohanma, CF Eze, DC Okafor, M Ojukwu J Food Biotechnol Res 1 (1), 5, 2017 | 17 | 2017 |
| Effects of experimental variables on the malting quality of Nigerian yellow maize (Zea mays), farz 27 variety JO Iwouno, M Ojukwu African journal of food science and technology 3 (10), 252-259, 2012 | 16 | 2012 |
| Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone M Ojukwu, JS Tan, AM Easa Journal of Food Science, 2020 | 15 | 2020 |
| Sugar profile of syrups from malted and unmalted rice of different varieties CE Ofoedu, CM Osuji, M Ojukwu Journal of Food Research 8 (1), 52-59, 2019 | 15 | 2019 |
| Colour analysis of syrup from malted and unmalted rice of different varieties C OSUJI, CE Ofoedu, GC Omeire, M Ojukwu Croatian journal of food science and technology 12 (1), 130-138, 2020 | 13 | 2020 |
| Proximate, malting characteristics and grain quality properties of some Nigerian rice of different varieties CM Osuji, CE Ofoedu, M Ojukwu Research Journal of Chemical Sciences 9 (2), 1-10, 2019 | 13 | 2019 |
| Effect of varietal differences and germination period on some malting and brewing potentials of new improved sorghum varieties (SAMSORG17, SAMSORG14, and SAMSORG40) from Nigeria. CI Abuajah, AC Ogbonna, NU Onwuka, PE Umoren, M Ojukwu International Food Research Journal 23 (4), 2016 | 13 | 2016 |
| Comparative evaluation of proximate compositions, functional and physicochemical properties of raw melon seeds of five members of cucurbitaceae family PI Ann, O Moses, NO Kabuo, GC Omeire, EN Bede American Journal of Food Science and Nutrition 3 (1), 8-17, 2016 | 13 | 2016 |
| iMedPub Journals NC Onuegbu, MU Nwuka, M Ojukwu, NO Kabu Journal of Animal Research 1 (2), 9, 2016 | 13 | 2016 |
| Physical, proximate and functional properties of "Nsama" a local variety of African yam bean ( sphenostylis stenocarpa) grown in Southern States in Nigeria M Ojukwu, IA Olawuni, C Ibeabuchi, C Amandikwa African Journal of Food Science and Technology 3 (10), 260-267, 2012 | 11 | 2012 |
| Effect of pH and temperature on functional physico-chemical properties of Asparagus bean (Vigna sesquipedalis) flours I Olawuni, M Ojukwu, JO Iwouno, C Amandikwa, C Ibeabuchi, S Kpaduwa Int. J. Basic Appl. Sci 2, 1-16, 2013 | 10 | 2013 |
Ofoedu, Chigozie E.PhD Candidate, The University of Adelaide, Australia在 futo.edu.ng 的电子邮件经过验证
