Charles Odilichukwu R. Okpala

Reflecting in the Woods: Can it Help to Enhance the Formulation of (our) Research Questions?

Charles Odilichukwu R. Okpala, 2017 .

Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product

Charles Odilichukwu R. Okpala, Gioacchino Bono, Abdurahim Abdulkadir, 2015 .

Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

Charles Odilichukwu R. Okpala, Chigozie E. Ofoedu, Marcquin C. Iheagwara, 2021, Meat Technology.

Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Charles Odilichukwu R. Okpala, Gioacchino Bono, Ivan Shorstkii, 2021, Processes.

Toward Sustaining Global Food Systems for the Future

Charles Odilichukwu R. Okpala, C. Okpala, 2020, Frontiers in Sustainable Food Systems.

Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

Charles Odilichukwu R. Okpala, Antonella Costa, Gioacchino Bono, 2017, Food science & nutrition.

Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment

Charles Odilichukwu R. Okpala, C. Okpala, 2014 .