| Sorghum grains: nutritional composition, functional properties and its food applications CR Abah, CN Ishiwu, JE Obiegbuna, AA Oladejo European Journal of Nutrition & Food Safety 12 (5), 101-111, 2020 | 78 | 2020 |
| Nutritional composition, functional properties and food applications of millet grains CR Abah, CN Ishiwu, JE Obiegbuna, AA Oladejo Asian Food Science Journal 14 (2), 9-19, 2020 | 71 | 2020 |
| Certain chemical and functional properties of ungerminated and germinated millet flour. PI Akubor, JE Obiegbuna | 67 | 1999 |
| Effect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of bread JE Obiegbuna, PI Akubor, CN Ishiwu, J Ndife African Journal of Food Science 7 (6), 113-119, 2013 | 44 | 2013 |
| Proximate composition and some functional properties of flour from the kernel of African star apple (Chrysophyllual albidum). PI Akubor, D Yusuf, JE Obiegunam | 42 | 2013 |
| Effect of thermal processing on lycopene, beta-carotene and Vitamin C content of tomato [Var. UC82B] N Ishiwu Charles, JO Iwouno, E Obiegbuna James, C Ezike Tochukwu Journal of Food and Nutrition Sciences 2 (3), 87-92, 2014 | 41 | 2014 |
| Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Four JE Obiegbuna, PI Akubor, CN Ishiwu, J Ndife Nigerian Food Journal 31 (2), 113 - 122, 2013 | 37 | 2013 |
| Evaluation of chemical properties of mistletoe leaves from three different trees (Avocado, African Oil Bean and Kola) CN Ishiwu, JE Obiegbuna, NM Aniagolu Nigerian Food Journal 31 (2), 1-7, 2013 | 31 | 2013 |
| Comparative evaluation of the nutritional and sensory quality of major commercial whole-wheat breads in Nigerian markets J Ndife, JE Obiegbuna, S Ajayi Advanced Journal of Food Science and Technology 5 (12), 1600 - 1605, 2013 | 30 | 2013 |
| Effect of processing methods on the quality of flour and bread from African breadfruit kernel flour PI Akubor, JE Obiegbuna Food Science and Quality Management 24, 32-41, 2014 | 20 | 2014 |
| In vitro assessment of antibacterial effect of extracts of Ocimum gratissimum and carica papaya leaves CN Ishiwu, CP Umenwanne, JE Obiegbuna, N Uchegbu International Journal of Applied Science and Technology 4 (1), 171-177, 2014 | 17 | 2014 |
| Studies on the utilization of green bean as raw material in cookies produced from wheat flour MI Yusuf, JE Obieguna, PA Yusuf Agricultural Science Research Journal 5 (6), 92-97, 2015 | 15 | 2015 |
| Effect of inlet-air temperature on physico-chemical and sensory properties of spray-dried soy milk CN Ishiwu, JE Obiegbuna, JO Iwouno African Journal of Food, Agriculture, Nutrition and Development 14 (6), 2239 …, 2014 | 13 | 2014 |
| Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour CN Ishiwu, VO Nkwo, JO Iwouno, JE Obiegbuna, NN Uchegbu African Journal of Food Science 8 (5), 233-238, 2014 | 13 | 2014 |
| Effect of processing and storage relative humidity on selected functional properties of cocoyam (Colocasia esculenta) corm flour JE Obiegbuna, CN Ishiwu, PI Akubor, EC Igwe Food Science and Quality Management 28, 123-136, 2014 | 12 | 2014 |
| Evaluation of yield and physicochemical properties of single cereal grain Akamu and pre-and post-processed multigrain cereal Akamu powders JE Obiegbuna, JA Nwankwo, JO Ozue, AC Okolo International Journal of Food and Nutrition Research 3, 29, 2019 | 11 | 2019 |
| Quality assessment of cakes supplemented with cashew pomace and soybean flour PI Akubor, MK Egbekun, JE Obiegbuna Discovery 9 (20), 8-13, 2014 | 11 | 2014 |
| Quality evaluation of awka market honey and honey from beekeepers in two floral regions of Anambra State, Nigeria JE Obiegbuna, BO Osajiele, CN Ishiwu American Journal of Food Science and Technology 5 (4), 149-155, 2017 | 9 | 2017 |
| Effects of cowpea supplementation on the functional and biscuit making properties of wheat flour. IP Akubor, NF Benye, JE Obiegbuna | 9 | 2003 |
| Proximate composition and sensory properties of peanut and melon seed butter blends. JE Obiegbuna, SS Baba | 9 | 2001 |
