1. Okpala, L.C. and P.I. Ofoedu, 2018. Quality characteristics of cookies produced from sweet potato and wheat flour blend fortified with brewer’s spent grain flour. Curr. Res. Nutr. Food Sci. J., 6: 113-119.
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2. Okpala, L.C., L. Egbadon, S Okoye, 2016. Physicochemical and protein quality of noodles made with wheat and okara flour blends. Pak. J. Nutr., 15: 829-836.
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3. Okpala, L.C. and P.N. Egwu, 2015. Utilisation of broken rice and cocoyam flour blends in the production of biscuits. Nig. Food J., 33: 8-11.
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4. Okpala, L.C. and M.N. Akpu, 2014. Effect of orange peel flour on the quality characteristics of bread. Curr. J. Applied Sci. Technol., 4: 823-830.
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5. Okpala, L.C. and E.C. Okoli, 2014. Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology. J. Food Sci. Technol., 51: 2671-2677.
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6. Okpala, L.C. and C.A. Ekechi, 2014. Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves. Food Sci. Nutr., 2: 664-668.
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7. Okpala, L.C. and O.O. Ekwe, 2013. Nutritional quality of cookies produced from mixtures of fermented pigeon pea, germinated sorghum and cocoyam flours. Eur. J. Food Res. Rev., 3: 38-49.
8. Okpala, L.C. and J.I. Okponibuot, 2013. Breakfast habits of Ebonyi State University students. Nig. J. Nutr. Sci., 34: 122-126.
9. Okpala, L.C. and G.I. Gibson-Umeh, 2013. Physicochemical properties of mango seed flour. Nig. Food J., 31: 23-27.
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10. Okpala, L., E. Okoli and E. Udensi, 2013. Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Sci. Nutr., 1: 8-14.
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11. Okpala, L.C., 2012. The role of breakfast in maintaining good health. NIFST Food Forum, 11: 40-41.
12. Okpala, L.C. and E.C. Okoli, 2012. Optimization of composite flour biscuits by mixture response surface methodology. Food Sci. Technol. Int., 19: 343-350.
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13. Okpala, L.C. and V.A. Chinyelu, 2011. Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends. African J. Food Agric. Nutr. Dev., 11: 5431-5443.
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14. Okpala, L.C. and E.C. Okoli, 2011. Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends. Afr. J. Biotechnol., 10: 433-438.
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15. Okpala, L.C., 2010. Hydration kinetics and textural properties of pigeon peas (Cajanus cajan). Nig. Food J., 28: 349-356.
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16. Okpala, L.C. and E.C. Okoli, 2010. Use of mixture response surface methodology in predicting the proximate composition of biscuits, produced from cocoyam, pigeon pea and sorghum flour blends. Nig. Food J., 28: 249-264.
17. Udensi, E.A., L.C. Okpala and F.C. Ngwoke, 2009. Physical and chemical evaluation of borehole samples in Abakaliki metropolis and environs. J. Sci. Technol., 15: 1-10.
18. Okpala, L.C., G.I. Gibson-Umeh, P.O. Mgbebu and P.T. Onyekwelu, 2009. Physicochemical, rheological and sensory properties of “Okpa” premix. J. Food Fibre Prod., 2: 513-518.
19. Udensi, E.A., E.A. Udeogu and L.C. Okpala, 2008. Physical and sensory properties of sweet potato starch noodles prepared with piston-like machine. J. Food Fibre Prod., 1: 12-17.
20. Okpala, L.C. and E.C. Eze, 2008. Effect of processing on the physicochemical properties of taro variety of cocoyam flour soup thickener. J. Sci. Agric. Food Technol. Environ., 8: 1-3.
21. Mamah, L.O.E., 2001. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour. Int. J. Food Sci. Nutr., 52: 343-346.
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22. Igboeli, L.C., E.O.H. Addy and L.I. Salami, 1997. Effects of some processing techniques on the antinutrient contents of baobab seeds (Adansonia digitata). Bioresour. Technol., 59: 29-31.
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23. Addy, E.O.H., L.I. Salami, L.C. Igboeli and H.S. Remawa, 1995. Effect of processing on nutrient and antinutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata). Plant Food Hum. Nutr., 48: 113-117.