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Okafor, Chidinma A. and Uhuegbu, Chidi C. (2025) Climate applications for food and safety: A review. International Journal of Science and Research Archive, 16 (2). pp. 1447-1454.
Okafor, Chidinma A. and Okoro, Michael (2025) Fermentation profiles and probiotic viability in plantbased yogurt alternatives compared to traditional dairy yogurts: A Critical Review. RKGP JOURNAL OF FOOD SCIENCE, 1 (1). pp. 29-44. ISSN 1595-3262
Okafor, Chidinma A. and Ugwu, Ruth E. and NGONADI, Ebubechukwu P. (2025) Influence of ginger addition on the microbiological shelf life and sensory attributes of soy–cow milk yoghurt blends. RKGP JOURNAL OF FOOD SCIENCE, 1 (2). pp. 1-8. ISSN 1595-3262
Okafor, Chidinma A. (2025) Integrating bioprocesses in the Nigerian food chain: Opportunities for public health impact and disease risk reduction. World Journal of Biology Pharmacy and Health Sciences, 23 (2). pp. 377-385.
Okafor, Chidinma A. and UGWU, Ruth E. and IRUNEGBO, Daniella N (2025) Role of ginger extract in microbial inhibition and sensory enhancement of stored plant-based drinks: A study on soymilk and Zobo. World Journal of Biology Pharmacy and Health Sciences, 23 (2). pp. 397-404.
Okafor, Chidinma A. and Uhuegbu, Chidi C. (2024) Climate change and food security: Adaptation strategies and funding supports. International Journal of Science and Research Archive, 13 (02). pp. 3030-3039. ISSN 2582-8185
Okafor, Chidinma A. and AFUNWA, Ruth Asikiya and Ojukwu, Moses and Onyia, Emmanuel Chisimdi and Eneh, Oluebeube (2024) Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk. Asian Food Science Journal, 23 (9). pp. 11-18. ISSN 2581-7752
Okafor, Chidinma A. and EZE, Gloria Uchenna (2024) Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk. World Journal of Biology Pharmacy and Health Sciences, 19 (02). pp. 449-455. ISSN 2582-5542
Okafor, Chidinma A. (2024) Impact and interventions of waterborne and foodborne illnesses caused by bacterial pathogens in Nigeria: A review. Food and Health, 10 (4). pp. 316-322. ISSN 2602-2834
Okafor, Chidinma A. and Ekwueme, Perpetua Ebere (2024) Isolation and Characterization of Microorganisms from Fermented Cayenne Pepper Obtained from Markets within Enugu Metropolis. Asian Food Science Journal, 23 (8). pp. 95-104. ISSN 2581-7752
Okafor, Chidinma A. and Ukwueze, N .M (2024) Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation. World Journal of Biology Pharmacy and Health Sciences, 19 (01). pp. 298-305. ISSN 2582-5542
Mbachu, Hope I and Okafor, Chidinma A. and Nwanya, Julius C (2024) The effectiveness of multiple control measures for cholera outbreaks in Nigeria using mathematical modeling. Journal of Mathematical Problems, Equations and Statistics, 5 (2). pp. 126-130. ISSN 2709-9407
Okafor, Chidinma A. and Falade, Kolawole O (2023) Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 23 (3). pp. 1-15.
Gbadamosi, F. A. and Ukwueze, N .M and Egbuna, N. R and Okonkwo-Uzor, N and , Ikegbune, C and Okafor, Chidinma A. and Afunwa, R. A (2021) Inhibition of biofilm formation in clinical isolates of Staphylococcus aureus by Lactobacillus spp. from soured milk. Journal of Applied Biosciences, 161 (1). pp. 16663-16674. ISSN 1997-5902
Okafor, Chidinma A. and . Falade, Kolawole O (2021) Nutritional, physicochemical, and sensory characteristics of extruded Bambara groundnut (Vigna subterranea)-based readyto-eat breakfast cereal. Journal of food processing and preservation, 45 (4). pp. 1-11. ISSN 1745-4549
Falade, Kolawole O and Okafor, Chidinma A. (2015) Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars. J Food Sci Technol, 52 (6). pp. 3440-3448.
Falade, Kolawole O and Okafor, Chidinma A. (2013) Physicochemical properties of five cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) starches. Food Hydrocolloids, 30 (1). pp. 173-181.
