I. Ahaotu

发表

Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.

J. Nwosu, C. Ogueke, C. I. Owuamanam, 2011, Pakistan journal of biological sciences : PJBS.

Antimicrobial Activity of Vernonia amygdalina, Ocimum gratissimum and Gongronema latifolium Synergy on Common Foodborne Pathogenic Bacteria

I. Ahaotu, N. Richard, 2022 .

Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.

L. Ouoba, A. Anyogu, J. Sutherland, 2013, International journal of food microbiology.

Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour

N. Maduka, I. Ahaotu, Chimebuka Victory Eni, 2021 .

Effect of Some Preservatives on Nutritional Quality and Sensory Characteristics of Pickled African Walnut (Tetracarpidium conophorum)

N. Maduka, N. Odu, V. Eze, 2019, European Journal of Nutrition & Food Safety.

Microbiological Quality and Shelf Life of Pickled African Walnut (Tetracarpidium conophorum) Preserved with Lactic and Citric Acids

N. Maduka, N. Odu, V. Eze, 2019, Microbiology Research Journal International.

Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

C. Ogueke, C. I. Owuamanam, A. Okoli, 2013 .

Citric Acid Production Potential of Aspergillus niger Using Chrysophyllum albidum Peel

O. Agwa, N. Odu, I. Ahaotu, 2018 .

Microbiological Assessment and Shelf Life Study of Periwinkle Preserved by Smoking, Polythene and Vacuum-Packing

I. Ahaotu, Emmanuel Oghenemowho, 2021, International Journal of Research Studies in Microbiology and Biotechnology.

Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”)

A. Peter-Ikechukwu, C. Ogueke, C. I. Owuamanam, 2013 .