Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria von Agunwah, Ijeoma M., Ogueke, Chika C., Nwosu, Justina N., Anyogu, Amarachukwu

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Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing n... von Ofoedu, Chigozie E, Iwouno, Jude O, Ofoedu, Ebelechukwu O, Ogueke, Chika C, Igwe, Victory S, Agunwah, Ijeoma M, Ofoedum, Arinze F, Chacha, James S, Muobike, Onyinye P, Agunbiade, Adedoyin O, Njoku, Njideka E, Nwakaudu, Angela A, Odimegwu, Nkiru E, Ndukauba, Onyekachi E, Ogbonna, Chukwuka U, Naibaho, Joncer, Korus, Maciej, Okpala, Charles Odilichukwu R

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Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt von Ogueke, Chika C., Owuamanam, Clifford I., Olawuni, Ijeoma A., Iwouno, Jude O., Peter-Ikec, Ann I.

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Comparison of antimicrobial properties of two spices commonly consumed in Nigeria and effect of temperature on their antioxidant properties von Ogueke, Chika C., Azeke, Ehijie Augusta, Owuamanam, Clifford I., Ojukwu, Moses, Agunwah, I. M., Barber, L. I., Bede, E. N.

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Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives von Barber, Lucretia I., Onuegbu, Ngozika C., Osuji, Chijioke M., Ogueke, Chika C.

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Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity von Ogueke, Chika C., Nnadi, Nkechi B., Owuamanam, Clifford I., Ojukwu, Moses, Nwachukwu, Ikenna N., Ibeabuchi, Chidi J., Bede, Evelyn N.

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Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives von I. Barber, Lucretia, M. Osuji, Chijioke, C. Onuegbu, Ngozika, C. Ogueke, Chika

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Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time von I. Owuaman, Clifford, I. Iwuoha, Chinyere, C. Onuegbu, Ngozika, C. Ogueke, Chika, N. Nwosu, Justina

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Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”) von Ogueke, C. C., Owuamanam, C. I., Peter-Ikechukwu, A. I., Ahaotu, I.

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The effect of metabolites of lactobacillus in fermented milk on the growth of hospital isolates of E. coli von Ogueke, C C

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Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis von Ogueke, C. C., Okoli, A. I., Owuamanam, C. I., Ahaotu, I.

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