| Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium, iron, zinc and provitamin A PO Uvere, EU Onyekwere, PO Ngoddy Journal of the Science of Food and Agriculture 90 (4), 566-573, 2010 | 62 | 2010 |
| Browning in processed yams: peroxidase or polyphenol oxidase? FC Chilaka, S Eze, C Anyadiegwu, PO Uvere Journal of the Science of Food and Agriculture 82 (8), 899-903, 2002 | 50 | 2002 |
| The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production PO Uvere, OD Adenuga, C Mordi Journal of the Science of Food and Agriculture 80 (3), 352-358, 2000 | 41 | 2000 |
| Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products PO Uvere, AC Uwaegbute, EM Adedeji Plant Foods for Human Nutrition 54, 49-57, 1999 | 33 | 1999 |
| Prevalence of overweight, obesity and thinness among adolescents in rural and urban areas of Enugu State, Nigeria PN Ani, PO Uvere, HN Ene-Obong International Journal of basic and applied sciences 3 (1), 1, 2014 | 30 | 2014 |
| Lipase activities during malting and fermentation of sorghum for burukutu production PO Uvere, GS Orji Journal of the Institute of Brewing 108 (2), 256-260, 2002 | 26 | 2002 |
| Complementary local foods for infants in developing countries PO Uvere, HN Ene-Obong Nutrition in Infancy: Volume 1, 75-93, 2013 | 13 | 2013 |
| Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods PO Uvere, PO Ngoddy, DO Nnanyelugo Food and nutrition bulletin 23 (2), 190-195, 2002 | 12 | 2002 |
| Processing and evaluation of instant kunun zaki from millet-cowpea malt and millet-soybean malt PO Uvere, UC Amazikwu Afr. J. Food Sci 5, 761-768, 2011 | 10 | 2011 |
| Reactivity of red palm oil and cyanide ion: Implications for the cyanogen content of palm oil-treated gari PO Uvere Plant Foods for Human Nutrition 53, 249-253, 1999 | 10 | 1999 |
| Effect of rehydration and fermentation methods on the quality of garri produced from stored cassava chips PO Uvere, NA Nwogu African Journal of Food Science 5 (13), 728-732, 2011 | 7 | 2011 |
| Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun OB Eburuche, RN Attaugwu, HE Ufondu, PO Uvere Journal of food science and technology 56, 3513-3523, 2019 | 6 | 2019 |
| FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF CASSAVA FLOUR PROCESSED BY ADAPTATION OF TRADITIONAL ‘ABACHA’PROCESSING TECHNOLOGY. FC Ekwu, PO Ngoddy, PO Uvere Journal of Raw Materials Research 9 (1&2), 2015 | 6 | 2015 |
| Hardness as a modification index for malting red and white sorghum (kaffir) grains PO Uvere, PO Ngoddy, CS Nwankwo Journal of the Science of Food and Agriculture 94 (5), 890-897, 2014 | 5 | 2014 |
| Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779 FC Ekwu, PO Ngoddy, PO Uvere African Journal of food science 8 (9), 476-483, 2014 | 4 | 2014 |
| Quality of ‘abacha’from fresh cassava roots and dried chips FC Ekwu, PO Uvere, OM Chinwero Nigerian Food Journal 30 (1), 124-130, 2012 | 4 | 2012 |
| Mobilising indigenous technology for agricultural and rural development AI Ikeme, PC Uvere EC Eboh, CU Okoye and D, 1995 | 4 | 1995 |
| Investigating manual sprout removal in stored yam: effect of tuber sizes on some physicochemical properties HA Etudaiye, PO Uvere, D Rees, L Abayomi, A Westby, NG Maroya, ... | 3 | 2020 |
| Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt … RN Attaugwu, PO Uvere | 3 | 2017 |
| Nutritional stability of instant Kunun zaki flours produced from millet-malted cowpea and millet-malted soybean during the 3 months storage BM Eneke, RN Attaugwu, HE Ufondu, PO Uvere | 2 | 2017 |
