| Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours L Okpala, E Okoli, E Udensi Food science & nutrition 1 (1), 8-14, 2013 | 176 | 2013 |
| Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends LC Okpala, EC Okoli African Journal of Biotechnology 10 (3), 433-438, 2011 | 118 | 2011 |
| Relating communication competence to teaching effectiveness: Implication for teacher education. AC Okoli Journal of Education and Practice 8 (3), 150-154, 2017 | 68 | 2017 |
| Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology LC Okpala, EC Okoli Journal of Food Science and Technology 51, 2671-2677, 2014 | 35 | 2014 |
| Conversion of cassava flour to fuel ethanol by sequential solid state and submerged cultures CN Ogbonna, EC Okoli Process Biochemistry 45 (7), 1196-1200, 2010 | 30 | 2010 |
| Blanching and storage of some Nigerian vegetables EC Okoli, OG Nmorka, ME Unaegbu International Journal of Food Science & Technology 23 (6), 639-641, 1988 | 28 | 1988 |
| Manufacturing of ogi from malted (germinated) corn (Zea mays): Evaluation of chemical, pasting and sensory properties EC OKOLI, IA Adeyemi Journal of Food Science 54 (4), 971-973, 1989 | 26 | 1989 |
| Evaluation of vegetable consumption in South Eastern Nigeria NE Chubike, JC Okaka, EC Okoli International Journal of Nutrition and Metabolism 5 (4), 57-60, 2013 | 21 | 2013 |
| Economic feasibility of on-farm fuel ethanol production from cassava tubers in rural communities CN Ogbonna, EC Okoli African Journal of Biotechnology 12 (37), 2013 | 21 | 2013 |
| Effects of chemical treatment and pasteurization on the shelf life of kunun zaki (sorghum and maize gruel) AA Maji, O James, OE Chigozie European Journal of Food Research & Review 1 (2), 61-70, 2011 | 21 | 2011 |
| Formulation and evaluation of cookies containing germinated pigeon pea, fermented sorghum and cocoyam flour blends using mixture response surface methodology LC Okpala, EC Okoli Advance Journal of Food Science and Technology 3 (5), 366-375, 2011 | 21 | 2011 |
| Functional and pasting properties of lesser known Nigerian yams as a function of blanching time and particle size PA Okorie, EC Okoli, EC Ndie Advance Journal of Food Science and Technology, 2011 | 18 | 2011 |
| Optimization of composite flour biscuits by mixture response surface methodology LC Okpala, EC Okoli Food science and technology international 19 (4), 343-350, 2013 | 17 | 2013 |
| Production and evaluation of biscuits from lima bean (Phaseolus Lunatus), sorghum and wheat flour blends SF Adebayo, EC Okoli Journal of Environmental Science, Toxicology and Food Technology 11 (7 …, 2017 | 15 | 2017 |
| Formulation and shelf‐life of a bottled pawpaw juice beverage EC Okoli, LO Ezenweke International Journal of Food Science & Technology 25 (6), 706-710, 1990 | 15 | 1990 |
| Effect of annealing on the physicochemical properties of some under-utilised legume starches OJ Ikegwu, MO Odo, EC Okoli Nigerian Food Journal 29 (1), 2011 | 7 | 2011 |
| Enrichment of Pregelatinized Cocoyam Flour with Melon Seed Protein Concentrate as an Instant Food Gel. IA Ajewole, ON Ozo, LO Ezenweke, EC Okoli Discovery and Innovation 11 (3), 1999 | 7 | 1999 |
| Effect of grammar irradiation on biochemical molting and keeping quality of sorghum grain EC Okoli Ndie, EC, Nnamani, CV and Oselebe, HO (2010). Some physicochemical …, 1998 | 7 | 1998 |
| Effect of toasting temperature and time on the functional properties of Brachystegia eurycoma flour. OJ Ikegwu, EC Okoli | 6 | 2011 |
| Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Sci Nutr. 2013; 1 (1): 8–14 L Okpala, E Okoli, E Udensi | 6 | |
