| Handbook of sensory methods and analysis MO Iwe Rojoint Communication Services Ltd., Enugu, Nigeria, 7-12, 2002 | 531 | 2002 |
| Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour MO Iwe, U Onyeukwu, AN Agiriga Cogent Food & Agriculture 2 (1), 1142409, 2016 | 230 | 2016 |
| The science and technology of soybean MO Iwe Rejoint Communication Services Ltd, Uwani, Enugu, Nigeria, 2003 | 176 | 2003 |
| Physico-chemical properties of wheat-yam flour composite bread C Amandikwa, MO Iwe, A Uzomah, AI Olawuni Nigerian Food Journal 33 (1), 12-17, 2015 | 117 | 2015 |
| Cocoyam starch modification effects on functional, sensory and cookies qualities MC Ojinnaka, ENT Akobundu, MO Iwe Pakistan Journal of Nutrition 8 (5), 558-567, 2009 | 88 | 2009 |
| Effect of extruded full-fat soy flour into sweet potato flour on functional properties of the mixture MO Iwe, OO Onalope Journal of Sustainable Agriculture and Environment 3 (1), 109-117, 2001 | 88* | 2001 |
| Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates MO Iwe, DJ Van Zuilichem, W Stolp, PO Ngoddy Journal of Food Engineering 62 (2), 143-150, 2004 | 77 | 2004 |
| Amino acid and protein dispersibility index (PDI) of mixtures of extruded soy and sweet potato flours MO Iwe, DJ Van Zuilichem, PO Ngoddy, W Lammers LWT-Food Science and Technology 34 (2), 71-75, 2001 | 76 | 2001 |
| Physicochemical and pasting properties high quality cassava flour (HQCF) and wheat flour blends MO Iwe, N Michael, NE Madu, NE Obasi, GI Onwuka, TU Nwabueze, ... Agrotechnology 6 (2), 167, 2017 | 65 | 2017 |
| Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends MO Iwe, PO Ngoddy Plant Foods for Human Nutrition 53, 121-132, 1998 | 61 | 1998 |
| Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures TU Nwabueze, MO Iwe Food and Bioprocess Technology 3 (1), 135-145, 2010 | 59 | 2010 |
| Current trends in sensory evaluation of foods MO Iwe Re-joint Communication Service Limited. Enugu, Nigeria 138, 2007 | 57 | 2007 |
| Extrusion cooking of blends of soy flour and sweet potato flour on specific mechanical energy (SME), extrudate temperature and torque MO Iwe, DJV Zuilichem, PO Ngoddy Journal of Food Processing and Preservation 25 (4), 251-266, 2001 | 50 | 2001 |
| PHYSICAL CHARACTERISTICS AND ACCEPTABILITY OF EXTRUDED AFRICAN BREADFRUIT‐BASED SNACKS TU Nwabueze, MO Iwe, ENT Akobundu Journal of food quality 31 (2), 142-155, 2008 | 47 | 2008 |
| Behaviour of gelatinisation and viscosity in soy-sweet potato mixtures by single screw extrusion: A response surface analysis MO Iwe, I Wolters, G Gort, W Stolp, DJ Van Zuilichem Journal of Food Engineering 38 (3), 369-379, 1998 | 47 | 1998 |
| Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures–a response surface analysis MO Iwe Plant Foods for Human Nutrition 55, 169-184, 2000 | 45 | 2000 |
| Functional and sensory properties of soybean and sweet potato flour mixtures MO Iwe, JO Onuh Lebensmittel-Wissenschaft+ Technologie 25 (6), 569-573, 1992 | 43 | 1992 |
| Residence time distribution in a single-screw extruder processing soy-sweet potato mixtures MO Iwe, DJ Van Zuilichem, PO Ngoddy, CC Ariahu LWT-Food Science and Technology 34 (7), 478-483, 2001 | 42 | 2001 |
| Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato MO Iwe Plant Foods for Human Nutrition 53, 37-46, 1998 | 40 | 1998 |
| Production and evaluation of bread made from modified cassava starch and wheat flour blends MO Iwe, GO Okereke, AN Agiriga Agrotechnology 4 (1), 133-139, 2014 | 28 | 2014 |
