Peter Orji Uvere

Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium, iron, zinc and provitamin A

Peter Orji Uvere, Eucharia U Onyekwere, P.O. Ngoddy · Journal of the Science of Food and Agriculture · 2010 · 40 citations

Agriculture, Food Science, Nutritional Sciences +17

Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products

Peter Orji Uvere, A.C. Uwaegbute, E.M. Adedeji · Plant Foods for Human Nutrition · 1999 · 23 citations

Agriculture, Agronomy, Food Science +14

The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production

Peter Orji Uvere, Oluwakemi D Adenuga, C. Mordi · Journal of the Science of Food and Agriculture · 2000 · 22 citations

Agriculture, Agronomy, Plant Sciences +16

Browning in processed yams: peroxidase or polyphenol oxidase?

Ferdinand Chiemeka Chilaka, Sabinus Oscar Onyebuchi Eze, Clement Anyadiegwu et al. · Journal of the Science of Food and Agriculture · 2002 · 21 citations

Agriculture, Biochemistry, Food Science +17

Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production

Peter Orji Uvere, G. S. Orji · Journal of the Institute of Brewing · 2002 · 17 citations · Full text

Agriculture, Agricultural Biotechnology, Biochemistry +14