| Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate UE Inyang, AO Iduh Journal of the American Oil Chemists’ Society 73, 1663-1667, 1996 | 102 | 1996 |
| Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit UE Inyang, CI Ike International journal of food sciences and nutrition 49 (2), 125-130, 1998 | 69 | 1998 |
| Snails as meat source: Epidemiological and nutritional perspectives AA Anthony, C Adebayo-Tayo, U Inyang, A Aiyegoro, OA Komolafe Journal of Microbiology and Antimicrobials 2 (1), 001-005, 2010 | 56 | 2010 |
| Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice UE Inyang, UJ Abah Plant foods for Human nutrition 50, 295-300, 1997 | 51 | 1997 |
| Functional properties of dehulled sesame (sesamum indicum L.) seed flour UE Inyang, CU Nwadimkpa Journal of the American Oil Chemists' Society 69 (8), 819-822, 1992 | 51 | 1992 |
| Production and quality evaluation of functional biscuits from whole wheat flour supplemented with acha (fonio) and kidney bean flours UE Inyang, EA Daniel, FA Bello Asian Journal of Agriculture and Food Sciences 6 (6), 2018 | 39 | 2018 |
| Physical properties, nutritional composition and sensory evaluation of cookies prepared from rice, unripe banana and sprouted soybean flour blends UE Inyang, CF Effiong, AP Edima-Nyah International Journal of Food Science and Biotechnology 3 (2), 70-76, 2018 | 34 | 2018 |
| Physico-chemical properties and anti-nutrient contents of unripe banana and African yam bean flour blends UE Inyang, VO Ekop International Journal of Food Sciences and Nutrition 4 (5), 549-554, 2015 | 31 | 2015 |
| Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour UE Inyang, JO Ekanem Journal of the American Oil Chemists' Society 73 (9), 1133-1136, 1996 | 28 | 1996 |
| Chemical composition, functional and sensory properties of maize ogi fortified with periwinkle meat flour UE Inyang, WE Effiong International journal of nutrition and food sciences 5 (3), 195-200, 2016 | 19 | 2016 |
| Occurrence of Salmonella, Vibro and E. coli in edible land snail in Niger Delta, Nigeria I Ebenso, A Ekwere, B Akpan, B Okon, U Inyang, G Ebenso Journal of microbiology, biotechnology and food sciences 2 (2), 610-618, 2012 | 18 | 2012 |
| Effect of hot ash treatment of mango fruits on the physicochemical changes during ripening. UE Inyang, AU Agbo | 18 | 1995 |
| Fortification of cookies with dehulled sesame seed meal UE Inyang, AU Wayo Tropical Science 45 (3), 103-105, 2005 | 16 | 2005 |
| Physico-chemical and sensory qualities of functional bread produced from whole-meal wheat and unripe plantain composite flours UE Inyang, IE Asuquo MOJ Food Processing and Technology 2 (2), 48-53, 2016 | 14 | 2016 |
| Nutrient Content of Four Lesser–Known Green Leafy Vegetables Consumed by Efik and Ibibio People in Nigeria UE Inyang Nigerian Journal of Basic and Applied Sciences 24 (1), 1-5, 2016 | 14 | 2016 |
| Comparative study on the chemical composition and amino acid profile of periwinkle and rock snail meat powders UE Inyang, IG Etim, BN Effiong Int. J. Food Sci. Biotechnol 3 (2), 54-59, 2018 | 13 | 2018 |
| Effect of alkaline steeping on the nutritional, antinutritional and functional properties of malted millet (Pennisetum glaucum) flour FA Bello, UE Inyang, AP Umoh Int. J. Innov. Food Nutr. Sustain. Agric 5, 17-23, 2017 | 12 | 2017 |
| Nutrient composition, amino acid profile, and antinutritional factors of nixtamalized maize flour supplemented with sprouted soybean flour UE Inyang, BE Akindolu, AI Elijah European Journal of Nutrition and Food Safety 9 (1), 41-51, 2019 | 11 | 2019 |
| Effect of boiling and roasting on the nutrient and anti-nutrient contents in conophor nut flour UE Inyang, EO Akpan, FA Bello International Journal of Information Research and Review 2 (6), 769-772, 2015 | 11 | 2015 |
| Effect of concentration of debittering agent on the mineral, vitamin and phytochemical contents of Lasianthera africana leafy vegetable JC Ani, UE Inyang, I Udoidem African Journal of Food Science 9 (4), 194-199, 2015 | 9 | 2015 |
