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Scopus Author ID: 57208428474
ResearcherID: AAM-4244-2020

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Employment (4)

Federal University of Technology Owerri: Owerri, Imo, NG

2021-10-01 to present | Lecturer I (Food Science and Technology)
Employment
Source: Self-asserted source
Moses Ojukwu

Federal University of Technology Owerri: Owerri, Imo, NG

2018-10-01 to 2021-09-30 | Lecturer II (Food Science and Technology)
Employment
Source: Self-asserted source
Moses Ojukwu

Federal University of Technology Owerri: Owerri, Imo, NG

2015-04-30 to 2018-09-30 | Assistant Lecturer (Food Science and Technology)
Employment
Source: Self-asserted source
Moses Ojukwu

Federal University of Technology Owerri: Owerri, Imo, NG

2011-09-14 to 2015-04-29 | Graduate Assistant (Food Sceice and Technology)
Employment
Source: Self-asserted source
Moses Ojukwu

Education and qualifications (3)

Universiti Sains Malaysia: Gelugor, Pulau Pinang, MY

2019-03-15 to 2022-09-29 | PhD (Functional Foods) (Food Technology)
Education
Source: Self-asserted source
Moses Ojukwu

Federal University of Technology Owerri: Owerri, Imo, NG

2012-04-15 to 2015-04-30 | M.Sc (Food Science and Technology)
Education
Source: Self-asserted source
Moses Ojukwu

Federal University of Technology Owerri: Owerri, Imo, NG

2003-06-13 to 2007-12-14 | B.Tech. (Food Science and Technology)
Education
Source: Self-asserted source
Moses Ojukwu

Professional activities (2)

Institute of Food Technologists: Chicago, IL, US

2020-06-26 to present
Membership
Source: Self-asserted source
Moses Ojukwu

Nigerian Institute of Food Science and Technology: Lagos, Lagos, NG

2004-04-18 to present | Professional
Membership
Source: Self-asserted source
Moses Ojukwu

Works (44)

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

Journal of Food Science and Technology
2024-04 | Journal article
DOI: 10.1007/s13197-023-05762-8
Contributors: Fakhar Islam; Farhan Saeed; Ali Imran; Umber Shehzadi; Rehman Ali; Farhan Nosheen; Anamika Chauhan; Aasma Asghar; Moses Ojukwu
Source: check_circle
Crossref

Recent Advances in the Utilisation of Artificial Intelligence in the Food Industry

2024-01-17 | Book chapter
DOI: 10.4018/979-8-3693-0819-6.ch012
Contributors: Moses Ojukwu; Chigozie Emmanuel Ofoedu; Chijioke M. Osuji; Ogbonnaya Okoro Aja
Source: check_circle
Crossref

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Food Science and Technology International
2023-12 | Journal article
DOI: 10.1177/10820132221121169
Contributors: Moses Ojukwu; Hui Ling Tan; Maizura Murad; Abdorreza Mohammad Nafchi; Azhar Mat Easa
Source: check_circle
Crossref

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Heliyon
2023-02 | Journal article
DOI: 10.1016/j.heliyon.2022.e12638
Contributors: Hui-Ling Tan; Moses Ojukwu; Le-Xuan Lee; Azhar Mat Easa
Source: check_circle
Crossref

Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone

International Journal of Food Science & Technology
2022-02 | Journal article
DOI: 10.1111/ijfs.15491
Contributors: Moses Ojukwu; Ndidiamaka Ahaotu; Azhar Mat Easa
Source: check_circle
Crossref

Optimization of soy protein isolate, microbial transglutaminase and glucono‐δ‐lactone in gluten‐free rice noodles

Journal of the Science of Food and Agriculture
2021-07 | Journal article
DOI: 10.1002/jsfa.11004
Contributors: Moses Ojukwu; Chigozie Ofoedu; Eng Keng Seow; Azhar M Easa
Source: check_circle
Crossref

Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

Foods
2021-03-25 | Journal article
DOI: 10.3390/foods10040699
Contributors: Chigozie E. Ofoedu; Lijun You; Chijioke M. Osuji; Jude O. Iwouno; Ngozi O. Kabuo; Moses Ojukwu; Ijeoma M. Agunwah; James S. Chacha; Onyinye P. Muobike; Adedoyin O. Agunbiade et al.
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Journal of Food science
2020 | Journal article
Source: Self-asserted source
Moses Ojukwu

Study on the nutritional and chemical composition of" Ogiri" condiment made from sandbox seed (Hura crepitans) as affected by fermentation time

GSC Biological and Pharmaceutical Sciences
2020 | Journal article
Source: Self-asserted source
Moses Ojukwu

Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study

Journal of Food Science
2020-10 | Journal article
DOI: 10.1111/1750-3841.15446
Contributors: Chigozie E. Ofoedu; Chijioke M. Osuji; Gloria C. Omeire; Moses Ojukwu; Charles Odilichukwu R. Okpala; Małgorzata Korzeniowska
Source: check_circle
Crossref

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

Journal of Food Science
2020-09-11 | Journal article
DOI: 10.1111/1750-3841.15357
Source: Self-asserted source
Moses Ojukwu
grade
Preferred source (of 2)‎

Colour analysis of syrup from malted and unmalted rice of different varieties

Croatian journal of food science and technology
2020-05-29 | Journal article
DOI: 10.17508/CJFST.2020.12.1.03
Contributors: Chijioke Maduka Osuji; Chigozie Emmanuel Ofoedu; Gloria Chienyenwa Omeire; Moses Ojukwu
Source: check_circle
Crossref

Proximate, malting characteristics a Nigerian rice of d

Research Journal of Chemical
2019 | Journal article
Source: Self-asserted source
Moses Ojukwu

Sugar profile of syrups from malted and unmalted rice of different varieties

Journal of Food Research
2019 | Journal article
Source: Self-asserted source
Moses Ojukwu

Comparison of antimicrobial properties of two spices commonly consumed in Nigeria and effect of temperature on their antioxidant properties

African Journal of Biotechnology
2018 | Journal article
Source: Self-asserted source
Moses Ojukwu

Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity

African Journal of Biotechnology
2018 | Journal article
Source: Self-asserted source
Moses Ojukwu

Ascertaining the Shelf-life of Ground Melon Seed (Cococynthis citrullus)

European Journal of Food Science and Technology
2017 | Journal article
Source: Self-asserted source
Moses Ojukwu

Biofortification of local staples in Nigeria: Prospects and problems

Journal of Food Biotechnology Research
2017 | Journal article
Source: Self-asserted source
Moses Ojukwu

EFFECT OF CARBOXYMETHYLCELLULOSE INCORPORATION ON THE FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF WATER YAM (D. ALATA) FLOUR

European Journal of Food Science and Technology
2017 | Journal article
Source: Self-asserted source
Moses Ojukwu

Effect of Ginger and Garlic Grates on Cyanide Content, Microbial Succession and Mineral Content During Cassava Fermentation For

Nigerian Journal of Microbiology
2017 | Journal article
Source: Self-asserted source
Moses Ojukwu

Extraction and evaluation of hydrocolloids from “Achi”(Brachystegia eurycoma) and its application on a water melon fruit juice

European Journal of Food Science and Technology
2017 | Journal article
Source: Self-asserted source
Moses Ojukwu

Comparative evaluation of proximate compositions, functional and physicochemical properties of raw melon seeds of five members of cucurbitaceae family

American Journal of Food Science and Nutrition
2016 | Journal article
Source: Self-asserted source
Moses Ojukwu

Effect of varietal differences and germination period on some malting and brewing potentials of new improved sorghum varieties (SAMSORG17, SAMSORG14, and SAMSORG40) from Nigeria

International Food Research Journal
2016 | Journal article
EID:

2-s2.0-84977550285
Contributors: Abuajah, C.I.; Ogbonna, A.C.; Onwuka, N.U.; Umoren, P.E.; Ojukwu, M.
Source: Self-asserted source
Moses Ojukwu via Scopus - Elsevier

Effect of varietal differences and germination period on some malting and brewing potentials of new improved sorghum varieties (SAMSORG17, SAMSORG14, and SAMSORG40) from Nigeria.

International Food Research Journal
2016 | Journal article
Source: Self-asserted source
Moses Ojukwu

iMedPub Journals

Journal of Animal Research
2016 | Journal article
Source: Self-asserted source
Moses Ojukwu

Nutritional properties of African pear seed and performance of defatted cake in poultry feed formulations

Energy
2016 | Journal article
Source: Self-asserted source
Moses Ojukwu

Extraction and preservation of cashew juice using sorbic and benzoic acids

Am. J. Food Sci. Technol
2015 | Journal article
Source: Self-asserted source
Moses Ojukwu

Growth performance and haematology of albino rats fed varying inclusions of autoclaved canavalia plagiosperma piper seed meal based-diets

Am. J. Food. Nutr
2015 | Journal article
Source: Self-asserted source
Moses Ojukwu

Microbial Profile of Soymilk Whey/Pineapple Juice Blend

EC Nutrition
2015 | Journal article
Source: Self-asserted source
Moses Ojukwu

Microbiological Status of Mixed Fruit Juice Preserved with different Concentrations of Sodium Benzoate.

Int. J. Basic Appl. Sci.
2015 | Journal article
Source: Self-asserted source
Moses Ojukwu

Microbial and Sensory Evaluation of Iru and Ogiri-Isi as Compared with Commercial Ogiri Samples

International Journal of Innovative Research and Studies
2014 | Journal article
Source: Self-asserted source
Moses Ojukwu

Microbiological evaluation of ‘Iru’and ‘Ogiri-Isi’used As food condiments

IOSR J Environ Sci Toxicol Food Technol
2014 | Journal article
Source: Self-asserted source
Moses Ojukwu

Comparative study of proximate and sensory qualities of iru powder, ogiri powder and iru-ogiri blend

NPAIJ
2013 | Journal article
Source: Self-asserted source
Moses Ojukwu

Effect of pH and temperature on functional physico-chemical properties of Asparagus bean (Vigna sesquipedalis) flours

Int. J. Basic Appl. Sci
2013 | Journal article
Source: Self-asserted source
Moses Ojukwu

Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production

Sky Journal of Food Science
2013 | Journal article
Source: Self-asserted source
Moses Ojukwu

Physico-chemical properties of plantain flour as affected by maturity time and drying methods

2013 | Journal article
Source: Self-asserted source
Moses Ojukwu

Proximate, functional and anti-nutritional properties of boiled Ukpo Seed (Mucuna flagellipes) flour

Nigerian Food Journal
2013 | Journal article
Source: Self-asserted source
Moses Ojukwu

The Antinutritional Properties and Ease of Dehulling on theProximate Composition of Pigeon pea (Cajanus cajan) as Affected by Malting

2013 | Other
Source: Self-asserted source
Moses Ojukwu

Comparative study on the physico-chemical properties of pigeon pea (Cajanus cajan) flour and protein isolate

International Journal of Agricultural and Food Science
2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

Effects of experimental variables on the malting quality of Nigerian yellow maize (Zea mays), farz 27 variety

African journal of food science and technology
2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

Physical, proximat e and functional properties of'Nsama'a local variety of African yam bea n ( sphenostylis stenocarpa) grown in Southern States in Nigeria

African Journal of Food Science and Technology
2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

The Anti nutritional properties of African Yam Bean (Sphenostylis sternocarpa) as affected by chemical treatment

2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

The proximate composition and functional properties of full-fat flour, and protein isolate of lima bean (Phaseolus lunatus)

Open Access Scientific Reports
2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

The Proximate Composition and Functional Properties of Full-Fat Flour, and Protein Isolate of Lima Bean (Phaseolus Lunatus). 1: 349. doi: 10.4172/scientificreports. 349 Page 2 of 5 Volume 1• Issue 7• 2012 different vegetable sample

Triplicate determinations were made with the average reported
2012 | Journal article
Source: Self-asserted source
Moses Ojukwu

Peer review (11 reviews for 1 publication/grant)

Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (11)
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