C. E. Ofoedu

发表

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Waheed A. Rasaq, C. Okpala, R. Guiné, 2021, Foods.

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements

C. Okpala, Victory S. Igwe, J. Chacha, 2021, PeerJ.

Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview

Waheed A. Rasaq, J. Chacha, C. E. Ofoedu, 2021, Asian Journal of Chemistry.

Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

J. Chacha, C. E. Ofoedu, Mary R. Marcel, 2021, Food science & nutrition.

Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp

C. E. Ofoedu, I. M. Agunwah, N. E. Odimegwu, 2020 .

Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

C. Okpala, G. Sardo, G. Bono, 2021, Foods.

Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

C. E. Ofoedu, I. M. Agunwah, Njideka E. Njoku, 2019, Current Journal of Applied Science and Technology.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

J. Chacha, C. E. Ofoedu, Ebelechukwu O. Ofoedu, 2022, International journal of food science.

Nutritional Health Perspective of Natto: A Critical Review

F. Saeed, J. Chacha, C. E. Ofoedu, 2022, Biochemistry research international.

Nutritional and Therapeutic Potential of Soursop

F. Saeed, J. Chacha, C. E. Ofoedu, 2022, Journal of Food Quality.

Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals

C. Okpala, M. Korzeniowska, I. Shorstkii, 2021, PeerJ.

Chemical composition, antibacterial efficacy, and antioxidant capacity of essential oil and oleoresin from Monodora myristica and Tetrapleura tetraptera in Southeast Nigeria

C. Okpala, C. E. Ofoedu, F. Ugwuona, 2022, Scientific Reports.

Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors

C. Okpala, M. Korzeniowska, C. E. Ofoedu, 2021, PeerJ.

Underutilized fruits: Challenges and constraints for domestication

R. Suleiman, J. Chacha, C. E. Ofoedu, 2022, Future Foods.

Quorum Sensing Signaling in Bacteria - from Mechanism to Future Prospects: A Terse Literature Review

Chika Crescence Ogueke, Ijeoma Maureen Agunwah, Chigozie Emmanuel Ofoedu, 2021, Asian Journal of Biological and Life Sciences.

Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

C. Okpala, I. Shorstkii, C. E. Ofoedu, 2021, PeerJ.

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study.

C. Okpala, M. Korzeniowska, C. E. Ofoedu, 2020, Journal of food science.

Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

C. E. Ofoedu, Njideka E. Njoku, S. O. Alagbaoso, 2019, Archives of Current Research International.

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.

Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

C. E. Ofoedu, J. Eke-Ejiofor, G. Wordu, 2021, Asian Food Science Journal.

Proximate composition, functional properties and oil characterization of ‘Kpaakpa’ (Hildegardia barteri) seed

C. E. Ofoedu, N. Bede, C. N. Eluchie, 2020, Research Journal of Food Science and Nutrition.

Antioxidant and Antimicrobial Activities of Oyster Mushroom

C. E. Ofoedu, Njideka E. Njoku, I. .. Agunwa, 2017 .

Application of Biogels for Bioactives Delivery: Recent Developments and Future Research Insights

A. Kamal-Eldin, A. A. Inyinbor, C. E. Ofoedu, 2022, Applied Food Research.

Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Chigozie E. Ofoedu, Chijioke M. Osuji, Moses Ojukwu, 2019, Journal of Food Research.

SARS-COV-2 AND COVID-19: INFECTION AND BCG INDUCED IMMUNITY

C. E. Ofoedu, C. Ogueke, C. Ofoedu, 2021 .

Essential Oil‐Based Active Polymer‐Based Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat

J. Chacha, C. E. Ofoedu, Kaijun Xiao, 2022, Journal of Food Processing and Preservation.

Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials

A. Javed, F. Saeed, J. Chacha, 2022, International Journal of Food Properties.

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

C. E. Ofoedu, J. Iwouno, Anasthecia O. Ugwuegbulam, 2019, Current Journal of Applied Science and Technology.

Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

C. E. Ofoedu, J. Iwouno, Vivian N. Aniche, 2019, Asian Food Science Journal.

Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review

Waheed A. Rasaq, C. Okpala, M. Korzeniowska, 2022, Journal of Food Process Engineering.