| Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process CD Nwosu, PC Ojimelukwe Plant foods for human nutrition 43, 267-272, 1993 | 34 | 1993 |
| Combined effects of different processing methods on vitamins and antinutrients contents of pigeon pea (Cajanus cajan) flour EC Nwanekezi, FN Ehirim, DC Arukwe Journal of Environmental Science, Toxicology and Food Technology 11 (4), 73-81, 2017 | 22 | 2017 |
| Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour AD Chinomso, NE Chidi, AJ Kelechi International Journal of Food Engineering and Technology 3 (3), 28-35, 2017 | 12 | 2017 |
| Effect of combined processing methods on the proximate and mineral composition of pigeon pea (Cajanus cajan) flour EC Nwanekezi, CN Ubbaonu, DC Arukwe International Journal of Food Science and Biotechnology 2 (4), 73-79, 2017 | 9 | 2017 |
| Production and evaluation of cookies from composites of sprouted wheat, sorghum and African yam bean seed flours DC Arukwe, VC Ezeocha, SC Ubbor Nigeria Agricultural Journal 52 (2), 277-283, 2021 | 7 | 2021 |
| Proximate composition, physical properties and sensory evaluation of wheat-cocoyam-pigeon pea biscuits DC Arukwe IOSR Journal of Environmental Science, Toxicology and Food Technology 14 (7 …, 2020 | 7 | 2020 |
| Physiochemical and sensory evaluation of cookies produced from composite flours of wheat, bambara nut and orange fleshed sweet potato EMEEJI Ubbor S. C., Arukwe D. C. Journal of Agriculture and Food Sciences 20 (1), 60-72, 2022 | 6 | 2022 |
| Proximate composition, functional and pasting properties of wheat flour supplemented with combined processed pigeon pea flour DC Arukwe International Journal of Food Science and Nutrition 6 (4), 59-64, 2021 | 6 | 2021 |
| Proximate composition, functional properties and sensory attributes of gruels prepared from blends of sorghum and pigeon pea flours EA Arukwe, D. C., Offia Olua, B. I. and Ike International Journal of Home Economics, Hospitality and Allied Research 1 …, 2022 | 5 | 2022 |
| Quality evaluation of chin chin from blends of wheat flour and combined processed pigeon pea (Cajanus cajan)flour DC Arukwe Nigerian Agricultural Journal 52 (3), 46-52, 2021 | 4 | 2021 |
| Proximate Composition and Hyperlipidemia Lowering Potential of Rice Bran Enriched with Yam Flour. EC Nwanekezi, FC Onugha, DC Arukwe, EN Odimegwu Nigerian Food Journal 37 (1), 2019 | 4 | 2019 |
| Evaluation of mineral, vitamin and phytochemical composition of ogiri from melon and groundnut seeds DC Arukwe, EN Onyeneke Nigerian Food Journal 38 (2), 46-52, 2020 | 3 | 2020 |
| Production and quality evaluation of ready to eat extruded snacks from flour blends of acha-cowpea and sweet potato starch SC Ubbor, DC Arukwe, VC Ezeocha, ON Nwoso, BN Iguh, OG Nwibo Fudma Journal of Sciences 6 (4), 245-153, 2022 | 2 | 2022 |
| Quality evaluation and sensory properties of gari enriched with pigeon pea flour DC Arukwe, RC Arukwe, AO Obeta, OE Agwo Nigeria Agricultural Journal 53 (2), 150-155, 2022 | 2 | 2022 |
| Quality evaluation of cake from wheat, bambara groundnut (Vigna subterranean) and velvet tamarind (Dalium guineense) flour blends VC Ezeocha, DC Arukwe, MU Nnamani FUDMA JOURNAL OF SCIENCES 6 (4), 88-94, 2022 | 2 | 2022 |
| Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours EC Arukwe, Dorothy Chinomnso and Nwanekezi World Journal of Advanced Research and Reviews 14 (1), 534 - 540, 2022 | 2 | 2022 |
| Quality assessment of Azama - A toasted African yam bean (Sphenostylis stenocarpa) seed snack sold in Abia State, Nigeria JA Arukwe, D. C. & Arukwe International Journal of Theoretical & Applied Sciences 13 (1), 26-31, 2021 | 2 | 2021 |
| Production and quality evaluation of cake from wheat and red banana flour blends SC Ubbor, VC Ezeocha, DC Arukwe, JI Ekeh, BN Iguh, AS Jackson Science World Journal 17 (3), 413-420, 2022 | 1 | 2022 |
| Functional, chemical and organoleptic properties of moi-moi prepared from blends of cowpea (Vigna unguiculata) and sprouted pigeon pea (Cajanus cajan) flours DC Arukwe, JN Okoli, UG Chimezie Science World Journal 18 (3), 438-444, 2023 | | 2023 |
| Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends CO Arukwe, D. C., Okoli, J. N. and Adindu-Linus Journal of Agriculture and Food Sciences 21 (2), 107-120, 2023 | | 2023 |
