Effect of soaking and air‐resting on the phytochemical, antioxidant, and antimicrobial properties of Piper guineense (Schum and Thonn) seeds by Chiawa, Sylvia C., Attaugwu, Roseline N., Uvere, Peter O.

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Hardness as a modification index for malting red and white sorghum (kaffir) grains by Uvere, Peter O, Ngoddy, Patrick O, Nwankwo, Chibuzo S

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Production of maize-bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A by Uvere, Peter O, Onyekwere, Eucharia U, Ngoddy, Patrick O

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Browning in processed yams: peroxidase or polyphenol oxidase by Chilaka, Ferdinand C, Eze, Sabinus, Anyadiegwu, Clement, Uvere, Peter O

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The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production by Uvere, Peter O, Adenuga, Oluwakemi D, Mordi, C

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Processing and evaluation of instant kunun zaki from millet-cowpea malt and millet-soybean malt by Peter O. Uvere

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Effect of Amylase-Rich Flour (ARF) Treatment on the Viscosity of Fermented Complementary Foods by Uvere, Peter O., Ngoddy, Patrick O., Nnanyelugo, Dickson O.

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Reactivity of red palm oil and cyanide ion: implications for the cyanogen content of palm oil-treated gari by Uvere, P.O. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology)

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