| Physico-chemical properties of wheat-yam flour composite bread C Amandikwa, MO Iwe, A Uzomah, AI Olawuni Nigerian Food Journal 33 (1), 12-17, 2015 | 117 | 2015 |
| Therapeutic, probiotic, and unconventional foods AM Grumezescu, AM Holban Academic Press, 2018 | 56 | 2018 |
| The proximate composition and functional properties of full-fat flour, and protein isolate of lima bean (Phaseolus lunatus) O Moses, I Olawuni, JO Iwouno Open Access Scientific Reports 1 (7), 1-5, 2012 | 51 | 2012 |
| Comparative study on the physico-chemical properties of pigeon pea (Cajanus cajan) flour and protein isolate IA Olawuni, M Ojukwu, B Eboh International Journal of Agricultural and Food Science 2 (4), 121-126, 2012 | 29 | 2012 |
| Microbiological evaluation of Iru and Ogiri–Isi used as food condiments JC Ibeabuchi, IA Olawuni, MC Iheagwara, M Ojukwu, CE Ofoedu Journal of Environmental Science, Toxicology and Food Technology 8 (8), 45-50, 2014 | 21 | 2014 |
| Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals CM Agbai, IA Olawuni, CE Ofoedu, CJ Ibeabuchi, COR Okpala, I Shorstkii, ... PeerJ 9, e11327, 2021 | 12 | 2021 |
| Quality characteristics and HCN in gari as affected by fermentation variables CC Ogueke, C Ehirim, CI Owuamanam, I Ahaotu, IA Olawuni International Journal of Life Sciences 2 (1), 21-28, 2013 | 12 | 2013 |
| Physical, proximate and functional properties of'Nsama'A local variety of African yam bean (sphenostylis stenocarpa) grown in southern states in Nigeria M Ojukwu, IA Olawuni, C Ibeabuchi, C Amandikwa African Journal of Food Science and Technology 3 (10), 260-267, 2012 | 11 | 2012 |
| Effect of pH and temperature on functional physico-chemical properties of Asparagus bean (Vigna sesquipedalis) flours I Olawuni, M Ojukwu, JO Iwouno, C Amandikwa, C Ibeabuchi, S Kpaduwa Int. J. Basic Appl. Sci 2, 1-16, 2013 | 10 | 2013 |
| Unripe plantain flours IA Olawuni, FO Uruakpa, A Uzoma Therapeutic, probiotic, and unconventional foods, 341-366, 2018 | 9 | 2018 |
| Evaluation of the antinutrients, amino acid profile and physicochemical properties of hura crepitan seed EC Nwokenkwo, JN Nwosu, NC Onuegbu, IA Olawuni, AF Ofoedum Archives of Current Research International 20 (5), 1-17, 2020 | 8 | 2020 |
| Quality characteristics of some tropical legume flours for steamed paste (moin moin) production as affected by seed sprouting. CI Owuamanam, TA Edom, CC Ogueke, JO Iwouno, IA Olawuni | 8 | 2013 |
| Incorporation of peanut butter as substitute for shortening in biscuit production IA Olawuni, AE Uzoukwu, IM Agunwah, AF Ofoedum, EN Onyeneke IOSR Journal of Environmental Science, Toxicology and Food Technology 13 (10 …, 2019 | 5 | 2019 |
| Functional and sensory properties of biscuit produced from Peanut butter substituted with shortening SO Alagbaoso, IA Olawuni, JC Ibeabuchi, AF Ofoedum, EN Onyeneke IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR …, 2019 | 5 | 2019 |
| Evaluation of the proximate and antinutritional qualities of Ihu (Dioscorea dumentorum) JN Nwosu, N Odimegwu, CE Ofoedu, JC Ibeabuchi, IA Olawuni, K Ikeli International Journal of Life Sciences 3 (3), 92-104, 2014 | 5 | 2014 |
| Microbial and sensory evaluation of iru and ogiri-isi as compared with commercial ogiri samples JC Ibeabuchi, IA Olawuni, MC Iheagwara, M Ojukwu, CE Ofoedu International Journal of Innovative Research and Studies 3 (9), 162-178, 2014 | 5 | 2014 |
| Effect of pH and temperature on functional and physicochemical properties of African yam bean IJ Olawuni, M Ojukwu, A Nwankandu, C Ibeanichi Journal of Food Science 3 (1), 34-38, 2013 | 5 | 2013 |
| Comparative study of proximate and sensory qualities of iru powder, ogiri powder and iru-ogiri blend JC Ibeabuchi, M Ojukwu, O Ijeoma Natural Products 9 (7), 288-93, 2013 | 5 | 2013 |
| Storage oxidation stability of crude palm oil with some traditional Nigerian spices CC Nwagbo, A Uzomah, IA Olawuni IOSR Journal of Environmental Science, Toxicology and Food Technology 14, 01-09, 2020 | 4 | 2020 |
| Effect of processing on the proximate and functional properties of “Akparata”(Afzelia africana) flour JN Nwosu, MC Umelo, IA Olawuni, LO Akajiaku, BN Oga European Journal of Food Science and Technology 4 (2), 10-20, 2016 | 4 | 2016 |
