| Effect of processing treatments on the proximate, functional and sensory properties of soy-sorghum-roselle complementary food O Adedeji, D Jegede, K Abdulsalam, U Umeohia, O Ajayi, J Iboyi British Journal of Applied Science & Technology 6 (6), 635-643, 2015 | 19 | 2015 |
| Quality Attributes, Physiology, and Postharvest Technologies of Tomatoes (Lycopersicum Esculentum) – A Review UE Umeohia, AA Olapade American Journal of Food Science and Technology 12 (2), 42-62, 2024 | 3 | 2024 |
| Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract UE Umeohia, AA Olapade American Journal of Food Science and Technology 12 (1), 19-42, 2024 | 2 | 2024 |
| Development and Evaluation of Nutraceutical Products from Soybean, Sorghum and Basil Leaf Using Response Surface Methodology AA Olapade, UE Umeohia Journal of Food Science and Nutrition Research 4 (2), 144-160, 2021 | 1 | 2021 |
| Physiological Processes Affecting Postharvest Quality of Fresh Fruits and Vegetables UE Umeohia, AA Olapade Asian Food Science Journal 23 (4), 1-14, 2024 | | 2024 |
| Proximate, Minerals, Vitamins and Colour Parameters of Nutraceutical Products from of Soy Protein Isolate, Sorghum Pyrodextrin and Basil Leaf Instant Soluble Powder UE Umeohia, AA Olapade Acta Scientific Nutritional Health 8 (3), 61-76, 2024 | | 2024 |
| Production and evaluation of extruded snacks from sorghum (sorghum bicolor l. Moench), soybean (glycine max (l.) Merr.) and carrot (daucus carota subsp.sativus) UE Umeohia, GI Okafor International Journal of Food Science and Nutrition 6 (3), 72-77, 2021 | | 2021 |
