Ifeoma Elizabeth Mbaeyi-Nwaoha

ORCID, self-asserted

ORCID 0000-0003-4116-4346

Publications

Citations

h-index

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

i10-index

Publications

16 works in the graph, newest first.

Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability
2025FoodsJournalOpen access3 citations10.3390/foods14030539
Isolation, Biochemical Characterization and Screening of Folate Producing Potential Starter Culture from Pigeon Pea and Brown Rice
2025SustainEJournalOpen access0 citations10.55366/suse.v1i1.10
Effect of the Inclusion of Scent ( Ocimum gratissimum ) and Mint Leaves ( Mentha spp.) in Herbal Yogurt
2025Journal of Food Processing and PreservationJournalOpen accessFirst author0 citations10.1155/jfpp/8854053
Promoting equity and justice: harnessing the right to food for Africa's food security
2024Agriculture & Food SecurityJournalOpen access26 citations10.1186/s40066-024-00505-0
Quality Evaluation of Herbal Yoghurt Produced Using Cinnamon (Cinnamon cassia), Garlic (Allium sativum) and Ginger (Zingiber officinale)
2024Journal of Food QualityJournalOpen accessFirst authorCorresponding4 citations10.1155/2024/8262211
Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms
2024Toros University Journal of Food Nutrition and GastronomyJournalOpen accessSenior author1 citations10.58625/jfng-2666
Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit
2024Toros University Journal of Food Nutrition and GastronomyJournalOpen accessSenior author0 citations10.58625/jfng-2665
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends
2023FermentationJournalOpen access8 citations10.3390/fermentation9030250
Effects of Utazi leaf (Gongronema latifolium) and Aloe vera (Aloe barbadensis) on the quality attribute of formulated herbal yoghurt
2023Brazilian Journal of ScienceJournalOpen accessFirst author3 citations10.14295/bjs.v2i7.334
Nigeria’s food insecurity crisis: a look at food politics
2023Brazilian Journal of ScienceJournalOpen accessSenior author2 citations10.14295/bjs.v2i6.332
Quality assessment of yoghurt formulated with aqueous extract of Roselle calyx, Moringa leaf and Lemon grass
2023Journal of Agricultural Food Science and BiotechnologyJournalOpen accessFirst author2 citations10.58985/jafsb.2023.v01i02.15
Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango
2023Asian Food Science JournalJournalOpen accessSenior author0 citations10.9734/afsj/2023/v22i9656
Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends
2022Toros University Journal of Food Nutrition and GastronomyJournalOpen access3 citations10.58625/jfng-1852
Development and quality evaluation of a cereal‐based breakfast product from yellow maize ( Zea mays ), sesame ( Sesamum indicum ) and mushroom ( Pleurotus ostreatus ) flour blends
2022International Journal of Food Science & TechnologyJournalSenior author3 citations10.1111/ijfs.15701
Saccharomyces cerevisiae from Polymerase Chain Reaction (PCR) in Table Wine Using Tamarindus indica and Passiflora edulis Blends
2022Biotechnology(Faisalabad)JournalOpen accessFirst author0 citations10.3923/biotech.2022.134.145
Sensory profile and physicochemical composition of premixed and post mixed fruit wine from blends of pineapple and watermelon juice
2022Toros University Journal of Food Nutrition and GastronomyJournalOpen access0 citations10.58625/jfng-1917