| Palm oil: Processing, characterization and utilization in the food industry–A review OI Mba, MJ Dumont, M Ngadi Food bioscience 10, 26-41, 2015 | 602 | 2015 |
| Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying OI Mba, MJ Dumont, M Ngadi LWT-Food Science and Technology 82, 131-138, 2017 | 66 | 2017 |
| Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR P Adewale, O Mba, MJ Dumont, M Ngadi, R Cocciardi Vibrational Spectroscopy 72, 72-78, 2014 | 55 | 2014 |
| Palm oil: Processing, characterization and utilization in the food industry-A review. Food Bioscience, 10, 26–41 OI Mba, MJ Dumont, M Ngadi | 41 | 2015 |
| Kinetic modelling of polyphenol degradation during common beans soaking and cooking OI Mba, EM Kwofie, M Ngadi Heliyon 5 (5), 2019 | 39 | 2019 |
| Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils O Mba, P Adewale, MJ Dumont, M Ngadi Industrial Crops and Products 61, 472-478, 2014 | 38 | 2014 |
| Deterioration kinetics of crude palm oil, canola oil and blend during repeated deep-fat frying OI Mba, MJ Dumont, M Ngadi Journal of the American Oil Chemists' Society 93, 1243-1253, 2016 | 35 | 2016 |
| Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures R Castro-López, OI Mba, JA Gómez-Salazar, A Cerón-García, MO Ngadi, ... International Journal of Gastronomy and Food Science 31, 100631, 2023 | 25 | 2023 |
| Impact of thermo-sonication on quality indices of starch-based sauces VC Okonkwo, EM Kwofie, OI Mba, MO Ngadi Ultrasonics sonochemistry 73, 105473, 2021 | 23 | 2021 |
| Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries OI Mba, MJ Dumont, M Ngadi Journal of Food Composition and Analysis 69, 78-86, 2018 | 23 | 2018 |
| Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps OI Mba, MJ Dumont, M Ngadi British Food Journal 117 (6), 1793-1807, 2015 | 21 | 2015 |
| Classification, force deformation characteristics and cooking kinetics of common beans EM Kwofie, OI Mba, M Ngadi Processes 8 (10), 1227, 2020 | 20 | 2020 |
| g-Frying of eggplant (Solanum melongena L.) S Khalilian, OI Mba, MO Ngadi Journal of Food Engineering 293, 110358, 2021 | 14 | 2021 |
| Research Note: Effects of supplementing cranberry and blueberry pomaces on meat quality and antioxidative capacity in broilers Q Xu, W Si, OI Mba, O Sienkiewicz, M Ngadi, K Ross, M Kithama, ... Poultry Science 100 (3), 100900, 2021 | 12 | 2021 |
| Rheological properties of meat sauces as influenced by temperature VC Okonkwo, OI Mba, EM Kwofie, MO Ngadi Food and Bioprocess Technology 14, 2146-2160, 2021 | 8 | 2021 |
| Effect of ripening stages on basic deep-fat frying qualities of plantain chips O Mba, J Rahimi, M Ngadi Journal of Agricultural Science and Technology. A 3 (5A), 341, 2013 | 8 | 2013 |
| Rapid and non-destructive assessment of polyunsaturated fatty acids contents in salmon using near-infrared hyperspectral imaging F Tao, O Mba, L Liu, M Ngadi Hyperspectral Imaging Sensors: Innovative Applications and Sensor Standards …, 2017 | 6 | 2017 |
| Palm oil: Processing, characterization and utilization in the food industry–A review. Food Biosci. 2015; 10: 26–41 OI Mba, MJ Dumont, M Ngadi | 6 | |
| Hydrodynamic modelling, thermodynamic and textural variations during common beans soaking EM Kwofie, OI Mba, M Ngadi Advances in Chemical Engineering and Science 9 (01), 27, 2019 | 5 | 2019 |
| Deep-fat frying charactersitcs of blends of palm and canola oils OI Mba McGill University (Canada), 2017 | 4 | 2017 |
