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Issue Date	Title	Author(s)
2014	Effect of Roasting Temperature on the Quality and Acceptability of Dakuwa	Ocheme, O.B; James, S; Baba-Ibrahim, A; Mohammed, M.M; Nuraini, A
2015-06-17	Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour	Oloyede, OO; James, S; Ocheme, OB; Chinma, CE; Eleojo, VA
2016-08	Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)	Usman, MA; Bolade, MK; James, S
2015-06-17	Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour	Oloyede, OO; James, S; Ocheme, OB; Chinma, CE; Eleojo, VA
2011-03	Physicochemical and Sensory Properties, and In-Vitro Digestibility of Biscuits Made from Blends of Tigernut (Cyperus esculentus) and Pigeon Pea (Cajanus cajan)	Chinma, CE; James, S; Imam, H; Ocheme, OB; Anuonye, JC; Yakubu, CM
2012	Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis	Anuonye, JC; Inyang, CU; Chinma, CE; James, S
2016-09	EFFECTS OF DIFFERENT COAGULANTS ON THE PHYSICO-CHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF WARA, A NIGERIAN SOFT SOY-CHEESE	James, S; Nwokocha, L; Tsebam, BC; James, SA; Baba-Ibrahim, A; Audu, Y
2017-01	CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY OF PARTIALLY GELATINISED PASTA PRODUCED FROM BLENDS OF WHEAT, BAMBARA NUT AND CASSAVA FLOURS	James, S; Nwokocha, L; James, Y; Abdulsalam, RA; James, SA; Baba-Ibrahim, A; Yakubu, CM
2015	Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour	James, S; Oloyede, OO; Ocheme, OB; Chinma, CE; Agbejule, AY
2010	Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends	Chinma, CE; Abu, JO; James, S; Jibrin, M