| Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours HO Agu, JC Ihionu, JC Mba Heliyon 9 (4), 2023 | 5 | 2023 |
| Comparative Study on Proximate, Phytochemical and Sensory Evaluation of Asystasia gangetica and Market Herbal Tea EN Odoh, MO Lauretta, TM Ikegwu, CA Okolo, JC Mba, CC Ezegbe, ... American Journal of Food and Nutrition 10 (1), 24-27, 2022 | 4 | 2022 |
| Developments on the tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) JC Mba, HO Agu Asian Food Science Journal 20 (11), 101-112, 2021 | 3* | 2021 |
| Conformability of Five Brands of Vegetable Oil Sold in Roban Stores Awka, Nigeria to NAFDAC Set Standards PN Iwuchukwu, A. B., Agu, H. O., Mba, J. C. and Igwe First Faculty of Agriculture International Conference, Nnamdi Azikiwe …, 2023 | 1* | 2023 |
| Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) varieties TM Ikegwu, CU Obiora, JC Mba, EN Odoh, NM Anene Asian Food Science Journal 21 (7), 35-52, 2022 | 1 | 2022 |
| Physicochemical and sensory properties of unfermented fufu composite flour made from cassava sievate, guinea corn and unripe plantain flours blend EN Odoh, RO Okafor, TM Ikegwu, CA Okolo, JC Mba, CC Ezegbe, ... American Journal of Food Science and Technology 10 (1), 27-34, 2022 | 1 | 2022 |
| Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours MHFFFARB Joy Chinenye Mba, Laise Trindade Paes, Leonara Martins Viana, Ana ... Foods 12 (17), 3261, 2023 | | 2023 |
| Processing of Oilseeds in the Tropics: Prospects and Challenges HO Ikegwu, T. M., Ezegbe, C. C., Odo, E. N., Okolo, C. A. Mba, J. C. and Agu Oilseed Crops - Biology, Production and Processing, 1-19, 2022 | | 2022 |
| Potentials of Cassava, Bambara Groundnut and Tigernut in Biscuit Production: A Review VAATMJC Ubaka Izunna Tochukwu, Agu Helen Obioma European Journal of Nutrition & Food Safety 14 (11), 79-93, 2022 | | 2022 |
| Sensory and Physiochemical properties of biscuits produced from cassava, soy okara and tigernut residue flours. JC Agu, H. O., Michael, C. I. and Mba 8th Regional Food science and Technology Summit (REFoSTS), 82-88, 2022 | | 2022 |
| Potentials of Cassava, Bambara Groundnut and Tigernut in Biscuit Production: A Review UI Tochukwu, AH Obioma, VAA Tope, MJ Chinenye | | 2022 |
Helen Obioma AguDoctor of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, NigeriaVerified email at unizik.edu.ng
