| Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021) JS Chacha, L Zhang, CE Ofoedu, RA Suleiman, JM Dotto, U Roobab, ... Foods 10 (6), 1430, 2021 | 69 | 2021 |
| Hydrogen peroxide effects on natural-sourced polysacchrides: free radical formation/production, degradation process, and reaction mechanism—a critical synopsis CE Ofoedu, L You, CM Osuji, JO Iwouno, NO Kabuo, M Ojukwu, ... Foods 10 (4), 699, 2021 | 50 | 2021 |
| Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to … CE Ofoedu, JO Iwouno, EO Ofoedu, CC Ogueke, VS Igwe, IM Agunwah, ... PeerJ 9, e11940, 2021 | 47 | 2021 |
| Antioxidant and antimicrobial activities of oyster mushroom O DC, NC Onuegbu, NE Odimegwu, JC Ibeabuchi, NE Njoku, IM Agunwa, ... American Journal of Food Science and Technology 5 (2), 64-69, 2017 | 27 | 2017 |
| Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review AO Agunbiade, L Song, OJ Agunbiade, CE Ofoedu, JS Chacha, ... Journal of food process engineering 45 (4), e13996, 2022 | 25 | 2022 |
| Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours MR Marcel, JS Chacha, CE Ofoedu Food Science & Nutrition 10 (2), 536-553, 2022 | 25 | 2022 |
| Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions CE Ofoedu, CQ Akosim, JO Iwouno, CD Obi, I Shorstkii, COR Okpala PeerJ 9, e10968, 2021 | 24 | 2021 |
| Comparative study on the proximate composition, functional and sensory properties of three varieties of beans Phaseolus lunatus, Phaseolus vulgaris and Vigna umbellata JC Ibeabuchi, DC Okafor, A Peter–Ikechukwu, IM Agunwa, CN Eluchie, ... International Journal of Advancement in Engineering Technology, Management …, 2017 | 24 | 2017 |
| Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study CE Ofoedu, CM Osuji, GC Omeire, M Ojukwu, COR Okpala, ... Journal of Food Science 85 (10), 3081-3093, 2020 | 22 | 2020 |
| Microbiological evaluation of Iru and Ogiri–Isi used as food condiments JC Ibeabuchi, IA Olawuni, MC Iheagwara, M Ojukwu, CE Ofoedu Journal of Environmental Science, Toxicology and Food Technology 8 (8), 45-50, 2014 | 21 | 2014 |
| Nutritional health perspective of natto: A critical review M Afzaal, F Saeed, F Islam, H Ateeq, A Asghar, YA Shah, CE Ofoedu, ... Biochemistry Research International 2022, 2022 | 19 | 2022 |
| Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors CE Ofoedu, JO Iwouno, IM Agunwah, PZ Obodoechi, COR Okpala, ... PeerJ 9, e10795, 2021 | 17 | 2021 |
| Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat JS Chacha, CE Ofoedu, K Xiao Journal of Food Processing and Preservation 46 (11), e16933, 2022 | 16 | 2022 |
| Sugar Profile of Syrups from Malted and Unmalted Rice of different Varieties CMOMO Chigozie E. Ofoedu Journal of Food Research 8 (1), 52-59, 2019 | 16 | 2019 |
| Enzymes as additives in starch processing: A short overview DC Okafor, CE Ofoedu, A Nwakaudu, MO Daramola Enzymes in food biotechnology, 149-168, 2019 | 16 | 2019 |
| Proximate, malting characteristics and grain quality properties of some Nigerian rice of different varieties CM Osuji, CE Ofoedu, M Ojukwu Research Journal of Chemical Sciences 9 (2), 1-10, 2019 | 14 | 2019 |
| Comparative study on the proximate composition, functional and sensory properties of turmeric (Curcuma longa) and Pawpaw (Carica papaya) custard products NE Odimegwu, CN Ubbaonu, CE Ofoedu, LO Akajiaku, NE Njoku, ... Current Journal of Applied Science and Technology 33 (4), 1-11, 2019 | 13 | 2019 |
| Comparative evaluation of physicochemical, antioxidant, and sensory properties of red wine as markers of its quality and authenticity CE Ofoedu, EO Ofoedu, JS Chacha, CI Owuamanam, IS Efekalam, ... International Journal of Food Science 2022, 2022 | 12 | 2022 |
| Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals CM Agbai, IA Olawuni, CE Ofoedu, CJ Ibeabuchi, COR Okpala, I Shorstkii, ... PeerJ 9, e11327, 2021 | 12 | 2021 |
| Colour analysis of syrup from malted and unmalted rice of different varieties C OSUJI, CE Ofoedu, GC Omeire, M Ojukwu Croatian journal of food science and technology 12 (1), 130-138, 2020 | 11 | 2020 |
Charles O.R. Okpala, PhD MRES CFS...University of Georgia AthensVerified email at uga.edu
