| Quality evaluation of plain-stirred probiotic yoghurt produced from skim and whole milk powder during refrigerated storage. TE Obi, FO Henshaw, OO Atanda Electronic Journal of Environmental, Agricultural & Food Chemistry 9 (7), 2010 | 47 | 2010 |
| Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat–Cocoyam Flour Using Response Surface Methodology OA Peluola-Adeyemi, TE Obi, DI Ugbogu Journal of Food Technology Research 3 (2), 63-71, 2016 | 7 | 2016 |
| Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute OA Peluola-Adeyemi, RB Abdus-Salaam, T Obi | 6 | 2021 |
| BIOCHEMICAL CHARACTERIZATION OF BACTERIA AND FUNGI ISOLATES ASSOCIATED WITH POST-HARVEST SPOILAGE OF AVOCADO PEAR (PERSEA AMERICANA) SOLD IN TWO FRUIT MARKETS IN THE BENIN CITY … OA Akpoka, OS Imade, TE Obi, MU Okwu | 2 | 2020 |
| VIABILITY OF Lactobacillus acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC TE Obi, AO Akpoka | 1 | |
| Descriptive profiling on sensory quality attributes of gluten-free noodles produced from unripe organic plantain flour. T Obi, AO Akpoka, C Opara Annals: Food Science & Technology 20 (3), 2019 | | 2019 |
| “Department of Food Science and Technology, Federal University ofAgriculture TE OBI, OF HENSHAW, OO ATANDA, JJ ATUNGWU Journal of Organic Agriculture and Environment Vol 4 (2), 2016 | | 2016 |
