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Nneka N. Uchegbu
Nneka N. Uchegbu
Food science
Biology
Germination
Antioxidant
Cajanus
10
Papers
21
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Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types
2021
Eunice O. Uzodinma
Chigozie F. Okoyeuzu
Nneka N. Uchegbu
Charles Odilichukwu R. Okpala
Waheed A. Rasaq
Ivan Shorstkii
Giacomo Sardo
Gioacchino Bono
Małgorzata Korzeniowska
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Natural Food Colourants Juxtaposed with Synthetic Food Colourant: A Review
2020
Pakistan Journal of Nutrition
Nneka N. Uchegbu
Theresa Nnamocha
Charles N. Ishiwu
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Optimization of Monounsaturated Fatty Acids and Oil from Walnut Seed: Kinetics and Thermodynamics
2019
Nneka N. Uchegbu
Callistus N. Ude
Eunice O. Uzodinma
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Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice
2017
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
Ndidi F. Amulu
Calistus N. Ude
Patrick E. Amulu
Nneka N. Uchegbu
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Effect of Germination on Proximate, Available Phenol and Flavonoid Content and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)
2015
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
Nneka N. Uchegbu
Ndidi F. Amulu
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Citations (3)
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