Anthony N. Ukom

ORCID, self-asserted

ORCID 0000-0002-7978-1000

Publications

Citations

h-index

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

i10-index

Publications

13 works in the graph, newest first.

Physicochemical properties, amino acid profiles, microbial and sensory qualities of plant-based yoghurt drink from blends of pigeon pea (Cajanus Cajan) and soy-bean (Glycine Max) milk
2026Discover FoodJournalOpen accessSenior authorCorresponding1 citations10.1007/s44187-026-00924-x
Synergetic effect of African breadfruit (Treculia africana) and carrot (Daucus carota) on the nutritional quality, antioxidant and pasting properties of hybrid yellow maize (Zea Mays) and sensory acceptability of the food
2026Applied Food ResearchJournalOpen accessFirst authorCorresponding0 citations10.1016/j.afres.2026.101919
Proximate, antinutritional and characterization of volatile components of African yam bean (Sphenostylis stenocarpa) flour
2025Food and HumanityJournal0 citations10.1016/j.foohum.2025.100553
Phenotypic and technological properties of Leuconostoc mesenteroides O157:H7 isolated from soybean cake (okara)
2025GSC Advanced Research and ReviewsJournalOpen accessSenior author0 citations10.30574/gscarr.2025.22.3.0061
Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive
2024Food Chemistry AdvancesJournalOpen accessSenior authorCorresponding7 citations10.1016/j.focha.2024.100744
Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties
2024Food and HumanityJournalFirst authorCorresponding4 citations10.1016/j.foohum.2024.100381
Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables
2024Measurement FoodJournalOpen accessSenior authorCorresponding3 citations10.1016/j.meafoo.2024.100177
Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria
2023Journal of Ethnic FoodsJournalOpen accessFirst authorCorresponding7 citations10.1186/s42779-023-00170-x
Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour
2023Indonesian Food and Nutrition ProgressJournalOpen accessFirst authorCorresponding4 citations10.22146/ifnp.77790
Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods
2023Food Science and EngineeringJournalOpen accessFirst author1 citations10.37256/fse.4120231920
Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage
2022International Journal of Gastronomy and Food ScienceJournalFirst authorCorresponding27 citations10.1016/j.ijgfs.2022.100517
Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala
2022International Journal of Home Economics Hospitality and Allied ResearchJournalOpen access1 citations10.57012/ijhhr.v1n2.008
ANTIOXIDANT ACTIVITY, GLYCEMIC INDEX AND GLYCEMIC LOAD OF BOILED AND ROASTED COCOYAM (Xanthosoma mafaffa Schott) TUBER
2022Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author2 citations10.56557/jafsat/2022/v9i48022