| Effects of substituting honey for sucrose in bread making DC Ebiringa, SI Echebiri Nigerian Food Journal 22 (1), 189-194, 2004 | 5 | 2004 |
| Effect of boiling time on the proximate composition and microbiological quality of various parts of cattle meat PC Emeka-Ike, DC Ebiringa, CC Ike, OG Nwogu, DK Akwari International Journal of Innovative Science, Engineering and Technology 5 (9 …, 2018 | 2 | 2018 |
| Effect of pH and temperature on selected functional properties of flour samples and protein isolate of cowpea (Vigna unguiculata) seeds I Olawuni, CC Osobie, D Ebiringa, C Amandikwa, CJ Ibeabuchi, ... Analytical Chemistry 14 (7), 247-258, 2014 | 2 | 2014 |
| Effects of incorporating pawpaw peels on the physicochemical properties of pawpaw wine DC Ebiringa African J Sci 8 (2), 1978-1986, 2007 | 2 | 2007 |
| Effect of pineapple juice dilution of varying levels of yoghurt quality FN Ehirim, SU Mokorie, DC Ebiringa Proceedings of the NIFST Annual Conference, Lagos, Nigeria, 23-27, 2006 | 2 | 2006 |
| Effects of soaking and malting on the chemical composition and functional properties of soybean (Glycine max) SU Okorie, DC Ebiringa, CN Durumba 30th Annual Conference of the Nigerian Institute of Food Science and …, 2004 | 2 | 2004 |
| Proximate and micronutrient compositions of four different cultivars of aubergine (Solanum melongena) DC Ebiringa Journal of Agriculture and Food Sciences 18 (2), 135-142, 2020 | 1 | 2020 |
| Mineral element contents of some local spices in Nigeria DC Ebiringa Nigerian Food Journal 28 (1), 2010 | 1 | 2010 |
| OLEORESIN YIELDS, FRAGMENTATION AND IDENTIFICATION OF THE CHEMICAL CONSTITUENTS OF OLEORESINS FROM FIVE NIGERIAN INDIGENOUS SPICES DC EBIRINGA Advance Journal of Science, Engineering and Technology 7 (11), 1-16, 2022 | | 2022 |
| Proximate compositions, physicochemical and organoleptic properties of drinks produced from beetroot and roselle DC Ebiringa, EN Onyeneke Journal of Agriculture and Food Sciences 17 (1), 38-53, 2019 | | 2019 |
| EXTRACTION OF α-AND B-AMYLASES FROM MALTED BARLEY AND MALTED SORGHUM DC Ebiringa, EA Ike Biotechnology in Food Processing: Proceedings of the 26th Annual Conference …, 2002 | | 2002 |
| PRODUCTION OF GLUCOSE SYRUP FROM COCOYAM STARCH USING ACID AND ENZYMES FROM MALTED BARLEY AND MALTED SORGHUM DC Ebiringa, EA Ike Biotechnology in Food Processing: Proceedings of the 26th Annual Conference …, 2002 | | 2002 |
Stanislaus Udeze OkorieProfessor of Food Science and Technology (Food Processing), Imo State University在 imsu.edu.ng 的电子邮件经过验证
Stanislaus Udeze OkorieProfessor of Food Science and Technology (Food Processing), Imo State University在 imsu.edu.ng 的电子邮件经过验证