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  1. Potentials of superfine grinding in quality modification of food powders

    Article • CyTA - Journal of Food, August 2023, Taylor & Francis

    Chigozie Emmanuel Ofoedu

  2. The effect of mechanized shelling and packaging on the quality of melon seeds

    Article • Potravinarstvo Slovak Journal of Food Sciences, July 2023, HACCP Consulting

    Chigozie Emmanuel Ofoedu

  3. Application of biogels for bioactives delivery: Recent developments and future research insights

    Article • Applied Food Research, December 2022, Elsevier

    Chigozie Emmanuel Ofoedu

  4. Nutritional Health Perspective of Natto: A Critical Review

    Article • Biochemistry Research International, October 2022, Wiley

    Chigozie Emmanuel Ofoedu

  5. Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

    Article • International Journal of Food Science, October 2022, Wiley

    Chigozie Emmanuel Ofoedu

  6. Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials

    Article • International Journal of Food Properties, September 2022, Taylor & Francis

    Chigozie Emmanuel Ofoedu

  7. Nutritional and Therapeutic Potential of Soursop

    Article • Journal of Food Quality, August 2022, Hindawi Publishing Corporation

    Muzzamal Hussain , Chigozie Emmanuel Ofoedu

  8. Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

    Article • Journal of Food Processing and Preservation, July 2022, Wiley

    Chigozie Emmanuel Ofoedu

  9. Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum

    Article • International Journal of Food Science & Technology, May 2022, Oxford University Press (OUP)

    Chigozie Emmanuel Ofoedu

  10. Postharvest Preservation Technology of Cereals and Legumes

    Article • April 2022, IntechOpen

    Dr. Theophilus Maduabuchukwu Ikegwu, Chigozie Emmanuel Ofoedu

  11. Potentials of3Dextrusion‐based printing in resolving food processing challenges: A perspective review

    Article • Journal of Food Process Engineering, March 2022, Wiley

    Chigozie Emmanuel Ofoedu

  12. Underutilized fruits: Challenges and constraints for domestication

    Article • January 2022, Elsevier

    Chigozie Emmanuel Ofoedu

  13. Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours

    Article • Food Science & Nutrition, December 2021, Wiley

    Chigozie Emmanuel Ofoedu

  14. Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements

    Article • PeerJ, September 2021, PeerJ

    Chigozie Emmanuel Ofoedu

  15. Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

    Article • Asian Food Science Journal, August 2021, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  16. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

    Article • Foods, June 2021, MDPI AG

    Chigozie Emmanuel Ofoedu

  17. Quorum Sensing Signaling in Bacteria - from Mechanism to Future Prospects: A Terse Literature Review

    Article • Asian Journal of Biological and Life Sciences, June 2021, EManuscript Services

    Chigozie Emmanuel Ofoedu

  18. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals

    Article • PeerJ, May 2021, PeerJ

    Chigozie Emmanuel Ofoedu

  19. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

    Article • Foods, March 2021, MDPI AG

    Chigozie Emmanuel Ofoedu

  20. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

    Article • PeerJ, March 2021, PeerJ

    Chigozie Emmanuel Ofoedu

  21. Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors

    Article • PeerJ, January 2021, PeerJ

    Chigozie Emmanuel Ofoedu

  22. Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview

    Article • Asian Journal of Chemistry, January 2021, Asian Journal of Chemistry

    Chigozie Emmanuel Ofoedu

  23. Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

    Article • Meat Technology, January 2021, Faculty of Philology, University of Belgrade

    Chigozie Emmanuel Ofoedu

  24. Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp

    Article • Croatian Journal of Food Science and Technology, November 2020, Faculty of Food Technology Osijek

    Chigozie Emmanuel Ofoedu

  25. Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

    Article • Journal of Food Science, September 2020, Wiley

    Chigozie Emmanuel Ofoedu

  26. Colour analysis of syrup from malted and unmalted rice of different varieties

    Article • Croatian Journal of Food Science and Technology, May 2020, Faculty of Food Technology Osijek

    Chigozie Emmanuel Ofoedu

  27. Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

    Article • Current Journal of Applied Science and Technology, March 2019, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  28. Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

    Article • Current Journal of Applied Science and Technology, March 2019, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  29. Potentials of Egg Shell and Snail Shell Powder in Sorghum Beer Clarification

    Article • Archives of Current Research International, March 2019, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  30. Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

    Article • Archives of Current Research International, March 2019, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  31. Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

    Article • Asian Food Science Journal, February 2019, Sciencedomain International

    Chigozie Emmanuel Ofoedu

  32. Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

    Article • Journal of Food Research, January 2019, Canadian Center of Science and Education

    Chigozie Emmanuel Ofoedu

  33. Enzymes as Additives in Starch Processing: A Short Overview

    Article • January 2019, Elsevier

    Chigozie Emmanuel Ofoedu

  34. Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

    Article • American Journal of Food and Nutrition, August 2017, Science and Education Publishing Co., Ltd.

    Chigozie Emmanuel Ofoedu

  35. Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage

    Article • Asian Journal of Agriculture and Food Sciences, April 2017, Asian Online Journals

    Chigozie Emmanuel Ofoedu

  36. Microbiological Evaluation of ‘Iru’ and ‘Ogiri-Isi’ Used As Food Condiments

    Article • IOSR Journal of Environmental Science Toxicology and Food Technology, January 2014, IOSR Journals

    Chigozie Emmanuel Ofoedu