| Production and evaluation of bread made from modified cassava starch and wheat flour blends MO Iwe, GO Okereke, AN Agiriga Agrotechnol 4 (133), 2, 2014 | 29 | 2014 |
| Evaluation of breads made from wheat flour, modified white yam/trifoliate yam/sweet potato starches and Moringa Oleifera seed flour blends Okereke GO, BD, Ikya JK International Journal of Food Science and Nutrition 6 (2), 107-119, 2021 | 13 | 2021 |
| Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies OG Obioma, IB Doshima, I Joseph, KN Ann | 7* | |
| Physicochemical and Functional Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato GO OKEREKE, BD IGBABUL, JK IKYA, O ARAKA J Food Chem Nanotechnol 8 (2), 50-60, 2022 | 6 | 2022 |
| Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and Wheat Flour OGO Damak Aaron Mutlong Amak, Akubor Peter Isah, Ariahu Charles Chukwuma Asian Food Science Journal 21 (6), 12 - 25, 2022 | 6 | 2022 |
| Proximate composition and pasting properties of modified starches of white yam, trifoliate yam and sweet potato DAMA Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal ... World Journal of Food Science and Technology 6 (3), 58-68, 2022 | 5* | 2022 |
| Modification of starches from selected cassava species and application in baked goods GO Okereke M. Sc. Thesis. Michael Okpara University of Agriculture, Umudike, Nigeria, 2012 | 5 | 2012 |
| Evaluation of Bread made from Various Blends of Arrowroot Starch and Wheat Flour AM Damak, PI Akubor, CC Ariahu, GO Okereke J Food Chem Nanotechnol 8 (3), 108-118, 2022 | 4 | 2022 |
| Proximate Composition of Some Selected Legumes and Quality Attributes of Oils Extracted from Soybean, Oil Bean and Groundnut Seeds BEOI Okereke Goodluck Obioma Asian Food Science Journal 20 (12), 49-60, 2021 | 4 | 2021 |
| Physicochemical properties of chemically modified starches from selected improved cassava species OG Obioma, IM Ofo, NL Nkem International Journal of Food Science and Nutrition 6 (5), 84-91, 2021 | 4 | 2021 |
| Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours PI Akubor JN food sci tech 4 (2), 1-13, 2023 | 3 | 2023 |
| Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends OGODAMA AKUBOR Peter Isah, ONOGWU Oluchi Christabel European Journal of Nutrition & Food Safety 15 (8), 59-79, 2023 | 1 | 2023 |
| Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate PI AKUBOR, SAP SHABU, GO OKEREKE, AMA DAMAK Research Journal of Food Science and Nutrition 8 (3), 48-62, 2023 | | 2023 |
| CHARACTERIZATION AND FATTY ACID AMINATION OF TIGER NUT TUBER OIL OGO Okoronkwo Chibueze John, Ogukwe Cynthia Ekwy Asian Journal of Science and Technology 14 (09), 12694-12700, 2023 | | 2023 |
| Haematological Effects of Methanol and n-Hexane Seed Extracts of Hunteria umbellata (abeere) on Alloxan Induced Diabetic Wistar Rats C Obia, PC Nwuke, GO Okereke British Journal of Healthcare and Medical Research-Vol 10 (4), 2023 | | 2023 |
| Potentials Of Yams’ Utilizations In Food, Medicine And Allied Fields IBDIJKH OKEREKE Goodluck Obioma International Journal of Current Science 13 (2), 89-106, 2023 | | 2023 |
| Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours AOOGO AKUBOR Peter Isah Journal of Nutrition Food Science and Technology 4 (2), 1-13, 2023 | | 2023 |
| Quality evaluation of modified starches from white yam, trifoliate yam, sweet potato and utilization in wheat-moringa oleifera seed-based bakery products OG Obioma Benue State University, Makurdi, Nigeria, 2023 | | 2023 |
| TOXICOLOGICAL CONSEQUENCES OF APPLICATION OF CHEMICALS ON FOODS GO Okereke 2nd International Conference on Nutraceuticals and Food Science at Paris …, 2022 | | 2022 |
| Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies GO Okereke, BD Igbabul, J Ikya, NA Kanu International Journal of Food Science and Nutrition 6 (4), 39-50, 2021 | | 2021 |
Aaron Mutlong Amak DamakBenue State University, Centre for Food Technology and ResearchVerified email at bsum.edu.ng
