Chinyere I. Iwuoha

Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status

Chinyere I. Iwuoha, Onyekwere S. Eke · Food Research International · 1996 · 125 citations

Nutrition, Food Fermentation, Traditional Process Operation +8

Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing

Chinyere I. Iwuoha, Florence A. Kalu · Food Chemistry · 1995 · 109 citations

Food Chemistry, Agricultural Chemistry, Tuber Flours +3

Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage

Chinyere I. Iwuoha, Kenneth E. Umunnakwe · Food Chemistry · 1997 · 60 citations

Food Chemistry, Biomanufacturing, Agricultural Economics +6

Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers

Chinyere I. Iwuoha · Food Chemistry · 2004 · 50 citations

Food Chemistry, Physicochemical Qualities, Health Sciences +8

Effects of steeping condition and germination time on the alpha-amylase activity, phenolics content and malting loss of Nigerian local red and hybrid short Kaura sorghum malts

Chinyere I. Iwuoha, Joshua O. Aina · Food Chemistry · 1997 · 34 citations

Engineering, Botany, Alpha-amylase Activity +8