All Stories

  1. Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

    Article • African Journal of Food Science, September 2014, Academic Journals

    Dr Peter O Uvere

  2. Prevalence of overweight, obesity and thinness among adolescents in rural and urban areas of Enugu State, Nigeria

    Article • International Journal of Basic and Applied Sciences, December 2013, Science Publishing Corporation

    Dr Peter O Uvere

  3. Hardness as a modification index for malting red and white sorghum (kaffir) grains

    Article • Journal of the Science of Food and Agriculture, September 2013, Wiley

    Dr Peter O Uvere

  4. Complementary Local Foods for Infants in Developing Countries

    Article • November 2012, Springer Science + Business Media

    Dr Peter O Uvere

  5. Fermented Foods and Obesity

    Article • Fermentation Technology, January 2012, OMICS Publishing Group

    Dr Peter O Uvere

  6. Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips

    Article • Nigerian Food Journal, January 2012, Elsevier

    Dr Peter O Uvere

  7. Processing and evaluation of instant kunun zaki from millet-cowpea malt and millet-soybean malt

    Article • African Journal of Food Science, November 2011, Academic Journals

    Dr Peter O Uvere

  8. Effect of rehydration and fermentation methods on the quality of garri produced from stored cassava chips

    Article • African Journal of Food Science, November 2011, Academic Journals

    Dr Peter O Uvere

  9. Effect of Malting on the Chemical Composition of Cowpea (Vigna unguiculata) and Soybeans (Glycine max) Seeds

    Article • Nigerian Journal of Nutritional Sciences, November 2011, African Journals Online (AJOL)

    Dr Peter O Uvere

  10. Effect of Palm Oil Incorporation on the Vitamin A Content of Maize-Bambara Groundnut Complementary Foods

    Article • Nigerian Journal of Nutritional Sciences, July 2011, African Journals Online (AJOL)

    Dr Peter O Uvere

  11. Production of maize-bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A

    Article • Journal of the Science of Food and Agriculture, January 2010, Wiley

    Dr Peter O Uvere

  12. Browning in processed yams: peroxidase or polyphenol oxidase?

    Article • Journal of the Science of Food and Agriculture, January 2002, Wiley

    Dr Peter O Uvere

  13. Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production

    Article • Journal of the Institute of Brewing, January 2002, Wiley

    Dr Peter O Uvere

  14. The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production

    Article • Journal of the Science of Food and Agriculture, February 2000, Wiley

    Dr Peter O Uvere