| Effect of packaging materials, storage conditions on the vitamin C and pH value of cashew apple (Anacardium occidentale L.) juice ENJ Tamuno, EC Onyedikachi Journal of Food and Nutrition Sciences 3 (4), 160-165, 2015 | 57 | 2015 |
| Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds SY Giami, MN Adindu, MO Akusu, JNT Emelike Plant Foods for Human Nutrition 55, 357-368, 2000 | 56 | 2000 |
| Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour NJT Emelike, LI Barber, CO Ebere European Journal of Food Science and Technology 3 (4), 11-19, 2015 | 53 | 2015 |
| Quality attributes of jams and marmalades produced from some selected tropical fruits NJT Emelike, OM Akusu Journal of Food Processing & Technology 10 (5), 1-7, 2019 | 44 | 2019 |
| Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.) SY Giami, MO Akusu, JN Emelike Plant Foods for Human Nutrition 56, 61-73, 2001 | 42 | 2001 |
| Physico-chemical and sensory properties of cookies prepared from wheat flour and cashew-apple residue as a source of fibre CO Ebere, NJT Emelike, DB Kiin-Kabari Asian journal of agriculture and food sciences 3 (2), 2015 | 41 | 2015 |
| Physicochemical, mineral and sensory characteristics of cashew nut milk ENJ Tamuno, AO Monday International journal of food science and biotechnology 4 (1), 1, 2019 | 39 | 2019 |
| Effect of drying techniques of moringa leaf on the quality of Chin-Chin enriched with Moringa leaf powder NJT Emelike, CO Ebere IOSR Journal of Environmental Science, Toxicology and Food Technology 10 (4 …, 2016 | 29 | 2016 |
| Effect of Drying Methods on the Physico-Chemical and Sensory Properties of Cookies Fortified with Moringa (Moringaolelfera) Leaves NJT Emelike, FO Uwa, CO Ebere, DB Kiin-Kabari Asian Journal of Agriculture and Food Sciences 3 (4), 2015 | 28 | 2015 |
| Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale L.) Kernels NJT Emelike, MO Akusu, AE Ujong Int J Food Sci Nutr 2, 122-8, 2017 | 27 | 2017 |
| Influence of drying techniques on the sensory properties, physicochemical and mineral composition of beetroot juice NJT Emelike, AD Hart, CO Ebere IOSR Journal of Environmental Science, Toxicology and Food Technology 9 (12 …, 2015 | 26 | 2015 |
| Effect of packaging materials, storage time and temperature on the colour and sensory characteristics of cashew (Anacardium occidentale L.) apple juice ENJ Tamuno, EC Onyedikachi Journal of Food and Nutrition Research 3 (7), 410-414, 2015 | 24 | 2015 |
| Effect of treatments on the tannin content and quality assessment of cashew apple juice and the kernel NJT Emelike, CO Ebere European Journal of Food Science and Technology 4 (3), 25-36, 2016 | 23 | 2016 |
| Functional and physicochemical properties of turmeric powder as affected by processing methods NJT Emelike Asian Food Science Journal 19 (2), 1-10, 2020 | 17 | 2020 |
| Utilization of breadfruit in low fat cookie formulation B Li, N Emelike, B Sunday Journal of Food and Nutrition Research 4 (10), 658-663, 2016 | 16 | 2016 |
| Quality characteristics of beetroot juice treated with indigenous spices (lemon, ginger and ehuru) NJT Emelike, LI Barber, CO Ebere International Journal of Food Science and Nutrition Engineering 6 (1), 14-19, 2016 | 15 | 2016 |
| Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips AE Ujong, NJT Emelike, F Owuno, PN Okiyi Food Chemistry Advances 3, 100338, 2023 | 14 | 2023 |
| Fermentation of corn starch powder for the production of ogi DB Kiin-Kabari, MO Akusu, NJT Emelike Journal of Food Research 7 (5), 49-56, 2018 | 12 | 2018 |
| Effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi NJT Emelike, AE Ujong, SC Achinewhu European Journal of Nutrition & Food Safety 12 (7), 78-85, 2020 | 11 | 2020 |
| Proximate composition and sensory properties of “kuli-kuli” produced from the blends of groundnut and cashew kernel NJT Emelike, MO Akusu International Journal of Food Science and Nutrition Engineering 8 (1), 1-4, 2018 | 11 | 2018 |
Akusu OMRivers State University
