J. Ugwuanyi

发表

Treatment and Valorization of Palm Oil Mill Effluent through Production of Food Grade Yeast Biomass

J. O. Iwuagwu, J. Ugwuanyi, 2014 .

Production of Protein-Enriched Feed Using Agro-Industrial Residues as Substrates

L. Harvey, B. McNeil, J. Ugwuanyi, 2009 .

Pectinolytic and cellulolytic activities of heat resistant fungi and their macerating effects on mango and African mango

J. Ugwuanyi, J. Obeta, 1999 .

Enzymes for Nutritional Enrichment of Agro-Residues as Livestock Feed

J. Ugwuanyi, 2016 .

Phytoremediation Potentials of Cowpea (Vigina Unguiculata) and Maize (Zea Mays) for Hydrocarbon Degradation in Organic and Inorganic Manure-Amended Tropical Typic Paleustults

F. Akamigbo, J. Ugwuanyi, C. Jidere, 2012, International journal of phytoremediation.

Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala

M. Somda, A. Traoré, M. Dicko, 2022, BMC Microbiology.

Fungi associated with storage rots of cocoyams (Colocasia spp.) in Nsukka, Nigeria

J. Ugwuanyi, J. Obeta, 1996, Mycopathologia.

Development of Starter Culture for the Production of African Condiments and Seasoning Agents

C. Nnamchi, J. Ugwuanyi, U. K. Akpi, 2020, Advances in Microbiology.

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Augustina N. Okpara, J. Ugwuanyi, 2019, New Advances on Fermentation Processes.

Evolving Status of African Food Seasoning Agents Produced by Fermentation

Augustina N. Okpara, Jerry Obeta Ugwuanyi, J. Ugwuanyi, 2017 .

Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

J. Ugwuanyi, C. O. Nwokeleme, 2015, International journal of food science.

DIVERSITY OF BACILLUS SPECIES AND THEIR ANTIMICROBIAL COMPOUNDS INVOLVED IN ALKALINE-FERMENTATION OF INDIGENOUS FOOD CONDIMENTS USED IN AFRICA.

J. Ugwuanyi, Yérobessor Dabiré, Y. Dabiré, 2018, International Journal of Advanced Research.

Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso

M. Somda, M. Dicko, J. Ugwuanyi, 2020 .

Moisture Sorption Behaviour and Mould Ecology of Trade Garri Sold in South Eastern Nigeria

J. Ugwuanyi, To. Samuel, 2014, International journal of food science.

Moisture sorption isotherm and xerophilic moulds associated with dried cocoyam chips in storage in Nigeria

J. Ugwuanyi, 2008 .

Heat-resistant fungi in Nigerian heat-processed fruit juices

J. Ugwuanyi, J. Obeta, 2007 .

Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”

M. Somda, A. Traoré, M. Dicko, 2022, Annals of Microbiology.

Studies Of Heat Resistant Fungi In The Soil: Talaromyces flavus Isolated In Nigerian Soils

J. Ugwuanyi, J. Obeta, 2010 .

Production, Use, and Prospects of Microbial Food Colorants

J. Ugwuanyi, U. Ogbodo, 2017 .

Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso

Iliassou Mogmenga, Yérobessor Dadiré, Marius K. Somda, 2019, Advances in Microbiology.

Molecular screening of bacteriocin-producing Bacillus spp. isolated from Soumbala, a fermented food condiment from Parkia biglobosa seeds

M. Somda, A. Traoré, C. S. Compaoré, 2021, Scientific African.

Development of Bacteria biofertilizers using locally isolated rhizosphere populations and agricultural refuse and their impacts on growth of local test crops

J. Ugwuanyi, Ursula Chidimma Obelenwa, 2022, International journal of phytoremediation.