Allbright Ovuchimeru Amadi

ORCID, self-asserted

ORCID 0009-0009-9602-3402

Publications

Citations

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

9 works in the graph, newest first.

Production and Quality Evaluation of Pounded Yam Flour Substituted with Cowpea Flour
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i2856
Microbial and Proximate Composition of Branded and Unbranded Ready-To-Eat Cereals Sold in Port Harcourt, Nigeria
2026European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2026/v18i62063
Functional Properties of Wheat-Cowpea Composite Flours, Proximate Composition and Sensory Acceptability of Date-Sweetened Cookies Made from the Flours
2026African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst author0 citations10.62154/ajasfr.2026.023.01011
Quality Assessment of Cookies Produced from Blends of Wheat, Soybean and Peanut Peel Flours
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author1 citations10.54117/iajnfms.v3i1.89
Production and Quality Assessment of Infusion Tea from Banana Peels
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author0 citations10.54117/ijnfs.v4i2.107
Effect of different bakery shortenings on quality, storage and sensory properties of cake
2025Research Journal of Food Science and NutritionJournalOpen accessSenior author0 citations10.31248/rjfsn2024.192
Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour
2024IPS Journal of Nutrition and Food ScienceJournalOpen access2 citations10.54117/ijnfs.v3i1.38
Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends
2024IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/ijnfs.v3i1.39
Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties
2024Research Journal of Food Science and NutritionJournalOpen access0 citations10.31248/rjfsn2024.171