| Bioactive Compounds in Fish and Their Health Benefits DN Kundam, IO Acham, AT Girgih Asian Food Science Journal 4 (4), 1-14, 2018 | 41 | 2018 |
| Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and defatted Sesame flour blends SA Ahemen, AN Shima, IO Acham Asian Food Science Journal 4 (2), 1-10, 2018 | 19 | 2018 |
| Tropical Fruits: Bioactive properties and Health Promoting Benefits in Chronic Disease Prevention and Management IO Acham, SA Ahemen, MT Ukeyima, AT Girgih Asian Food Science Journal 3 (1), 1-13, 2018 | 17 | 2018 |
| Quality evaluation of ready-to-eat garri made from cassava mash and mango fruit mesocarp blends JN Akume, CC Ariahu, IO Acham Asian Food Science Journal 8 (3), 1-9, 2019 | 13 | 2019 |
| A Review on Potential of some Nigerian local food as source of Functional food and their Health Promoting Benefits IO Acham, DN Kundam, AT Girgih Asian Food Science Journal 2 (4), 1-15, 2018 | 12 | 2018 |
| Effect of addition of tigernut and defatted sesame flours on the nutritional composition and sensory quality of the wheat based bread. AN Shima, SA Ahemen, IO Acham Annals: Food Science & Technology 20 (1), 2019 | 9 | 2019 |
| Production and quality evaluation of cheese from soy and coconut milk using selected coagulants AA Ayodeji, D Ahure, EE Efiong, IO Acham European Journal of Nutrition & Food Safety 12 (7), 1-12, 2020 | 7 | 2020 |
| Quality evaluation of ogi from acha (Digitaria exilis), soybean (Glycine max) and carrot (Daucus carota L.) composite flour MT Ukeyima, IO Acham, CT Awojide Asian Journal of Biotechnology and Bioresource Technology 5 (1), 1-11, 2019 | 7 | 2019 |
| Physicochemical, microbiological and sensory quality of Juice mix produced from Watermelon fruit pulp and Baobab fruit pulp powder IO ACHAM, MO EKE, J EDAH Croatian Journal of Food Science and Technology 12 (1), 48-55, 2020 | 5 | 2020 |
| Quality evaluation of maize based complimentary food supplemented with garden peas MT Ukeyima, IO Acham, BA Amaechi Asian Food Science Journal 12 (1), 1-10, 2019 | 5 | 2019 |
| In vitro antioxidant properties of mango powder produced from blends of brokin and julie cultivars fortified with yellow pea protein hydrolysate IO Acham, MT Ukeyima, S Ahemen, AT Girgih, RE Aluko American Journal of Food and Nutrition 6 (3), 60-66, 2018 | 3 | 2018 |
| Effect of Bacillus subtilis concentration and fermentation time on the quality of African locust bean condiment BJ Adesanya, J Faasema, IO Acham Bacterial Empire 4 (2), e96, 2021 | 1 | 2021 |
| Quality characteristics of Soy milk-fluted pumpkin leaf based product ME Korshima, AI Sengev, IO Acham, SA Ahemen Asian Food Science Journal 12, 1-7, 2019 | 1 | 2019 |
Abraham GirgihAssistant Professor of Food Science & NutritionVerified email at myumanitoba.ca