| Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder JNC Okafor, GI Okafor, AU Ozumba, GN Elemo Pakistan Journal of Nutrition 11 (1), 5-10, 2012 | 116 | 2012 |
| Characterization of common Nigerian cowpea (Vigna unguiculata L. Walp) varieties AA Olapade, GI Okafor, AU Ozumba, O Olatunji Journal of Food Engineering 55 (2), 101-105, 2002 | 65 | 2002 |
| Production and Evaluation of Breakfast Cereals from Blends of A frican Yam Bean (S phenostylis stenocarpa), Maize (Z ea mays) and Defatted Coconut (C ocus nucifera) GI Okafor, GO Usman Journal of food processing and preservation 38 (3), 1037-1043, 2014 | 59 | 2014 |
| Production and evaluation of cold extruded and baked ready-to-eat snacks from blends of breadfruit (Treculia africana), cashewnut (Anacardium occidentale) and coconut (Cocos … GI Okafor, FC Ugwu Food Science and Quality Management 23, 65-77, 2014 | 46 | 2014 |
| Production of oleoresin from ginger (Zingiber officinale) peels and evaluation of its antimicrobial and antioxidative properties IE Mbaeyi-Nwaoha, GI Okafor, OV Apochi African Journal of Microbiology Research 7 (42), 4981-4989, 2013 | 37 | 2013 |
| Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products FI Osum, TM Okonkwo, GI Okafor Food Science & Nutrition 1 (3), 241-245, 2013 | 32 | 2013 |
| Effect of physical and chemical factor variations on the efficiency of mechanical slicing of Nigerian ginger (Zingiber officinale rose) LI Onu, GI Okafor Journal of food engineering 56 (1), 43-47, 2003 | 30 | 2003 |
| Effect of processing methods on qualities of Bambara groundnut (Voandzeia subterranea (L.) Thouars) flour and their acceptability in extruded snacks. JNC Okafor, JC Ani, GI Okafor | 27 | 2014 |
| Effects of pricking, sun-drying and sieving on Ginger (Zingiber officinale Roscoe) colour and powder GI Okafor, JNC Okafor Nigerian Institute of Food Science and Technology, 2007 | 23 | 2007 |
| Physical and functional properties of breakfast cereals from blends of maize, African yam bean, defatted coconut cake and sorghum extract GI Okafor, GO Usman Food Science and Quality Management 40, 25-34, 2015 | 22 | 2015 |
| Production and quality evaluation of green and black herbal teas from Moringa oleifera leaf GI Okafor, NM Ogbobe Journal of food resource science 4 (3), 62-72, 2015 | 21 | 2015 |
| Production and quality evaluation of cookies from blends of millet-pigeon pea composite flour and cassava cortex EC Omah, GI Okafor Journal of food resource science 4 (2), 23-32, 2015 | 20 | 2015 |
| Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits JNC Okafor, GI Okafor, K Leelavathi, S Bhagya, GN Elemo Pakistan Journal of Nutrition 14 (10), 653, 2015 | 13 | 2015 |
| Selected functional properties, proximate composition of flours and sensory characteristics of cookies from wheat and millet-pigeon pea flour blends EC Omah, GI Okafor Pakistan Journal of Nutrition 14 (9), 581, 2015 | 13 | 2015 |
| Studies on the Effect of Processing Methods on the Antihyperglycemic activity of 4 Herbal Teas from Leaves of Vernonia amygdalina Del. NR Okafor, G.I., Okoli, C.O., Odo, A.S. and Kelechi Pharmacognosy Research 5 (1), 256-260, 2009 | 13* | 2009 |
| Physical and functional properties of breakfast cereals from maize, African yam bean and coconut cake GI Okafor, GO Usman Agro-Science 13 (2), 7-16, 2014 | 12 | 2014 |
| Nutritional food content of seed and effects of five different growing media on the seed germination and seedling growth of Afzelia africana SM Caesalpiniaceae CS Nzekwe, U. 1 , Ajuziogu, G. C. , Njoku, E. U. , Okafor, G. I. , Sani, M ... African Journal of Biotechnology 15 (11), 384-391, 2016 | 11 | 2016 |
| Effect of preservation methods of oil palm sap (Elaeis guineensis) on the reproductive indices of male wistar rats TM Ikegwu, GI Okafor, IS Ochiogu Journal of medicinal food 17 (12), 1368-1374, 2014 | 11 | 2014 |
| Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends. CE Eze C. R., Okafor G. I., Omah E. C. and Azuka African Journal of Food Science 14 (1), 25-31, 2020 | 10 | 2020 |
| Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour‐based breakfast cereals served in conventional forms GO Usman, GI Okafor Food science & nutrition 4 (5), 716-722, 2016 | 10 | 2016 |
