O. U. Eka

Aflatoxins in food: Occurrence, biosynthesis, effects on organisms, detection, and methods of control

Development of an owoh-type product from African yam beans (Sphenostylis stenocarpa) (Hoechst (ex. A. Rich.) Harms.) seeds by solid substrate fermentation

Fermented foods, feeds and beverages

Artocarpus: A review of its traditional uses, phytochemistry and pharmacology

A Review on Pharmacological Activities and Utilization Technologies of Pumpkin

Chemical composition of seeds and oil of Xylopia aethiopica grown in Nigeria

Comparative study of the chemical composition and mineral element content of Artocarpus heterophyllus and Treculia africana seeds and seed oils

Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour

United States Agency for International Development

A red palm oil diet can reduce the effects of oxidative stress on rat spermatozoa

Reduction in antinutritional and toxic components in plant foods by fermentation

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Studies on Nutritive Potential and Toxic Constituents of Different Provenances of Jatropha curcas

Effect of fermentation on the seed proteins, nitrogenous constituents, antinutrients and nutritional quality of fluted pumpkin (Telfairia occidentalis Hook)

Utilization of Cassava for Food

Quality characteristics of sesame seeds and by-products

Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

Solid-state fermentation

Analysis of affinity separations

Chemical composition of yam beans (Sphenostylis stenocarpa.

Thermoxidized Palm Oil Induces reproductive Toxicity in Healthy and Malnourished Rats

Significance for humans of the nutrient contents of the dry fruit ofTetrapleura tetraptera

Effect of aflatoxins on microorganisms

Effect of fermentation on the nutrient status of locust beans

Chemical evaluation of nutritive value of soya paps and porridges, the Nigerian weaning foods