Concepedia

G. C. Omeire

GC

9

Publications

169

Citations

9

H-Index

2012

Active since

Affiliations

Federal University of Technology Owerri(Current)

Michael Okpara University of Agriculture

Wrocław University of Environmental and Life Sciences

G. C. Omeire is an author at Federal University of Technology Owerri specializing in seed processing, food chemistry, and agricultural economics.

Top concepts

Publications per year

2012–2022

9

Publications

9

Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours

G. C. Omeire, O.F. Umeji, Nneoma Elechi Obasi · Nigerian Food Journal · 2014 · 47 citations

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Chigozie E. Ofoedu, Chijioke M. Osuji, G. C. Omeire et al. · Journal of Food Science · 2020 · 25 citations

Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute

A. I. Peter–Ikechukwu, G. C. Omeire, N. O. Kabuo et al. · Journal of Food Research · 2018 · 21 citations · Full text

Colour analysis of syrup from malted and unmalted rice of different varieties

Chijioke M. Osuji, Chigozie E. Ofoedu, G. C. Omeire et al. · Croatian Journal of Food Science and Technology · 2020 · 18 citations · Full text

, , +23

Amino acid profile of raw and extruded blends of African yam bean (Sphenostylis stenocarpa) and cassava flour

G. C. Omeire · American Journal of Food and Nutrition · 2012 · 14 citations · Full text

Rows per page

1–5 of 9