Ms. Adaora Ngozi Nwosu

Ph.D. Student
University of Nigeria, Nsukka, Nigeria


Highest Degree
Ph.D. Student in Food Science and Technology from University of Nigeria, Nsukka, Nigeria

Share this Profile

Area of Interest:

Food Science and Technology
Ecology
Food Nutrition
Food Management
Cereal Technology

Selected Publications

  1. Uzodinma, E.O., E.U. Onwurafor, N.F. Amulu, A.N. Nwosu, C.C. Amadi and C.E. Azuka, 2022. Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria. Afr. J. Food Agric. Nutr. Dev., 22: 19822-19839.
    CrossRef  |  Direct Link  |  

  2. Onwurafor, E.U., E.O. Uzodinma, A.N. Nwosu and S.S. Ude, 2022. Influence of process time on the physicochemical, antinutrient and phytochemical properties of ficus capensis moracae vegetable drink. Asian Food Sci. J., 21: 62-69.
    CrossRef  |  Direct Link  |  

  3. Nwosu, N., Adaora, E. Azuka, Chinenye, E. Kalu and Chinedu, 2022. Proximate and physicochemical quality of jelly produced from blends of beetroot and pineapple juice. Asian Food Sci. J., 21: 144-154.
    CrossRef  |  Direct Link  |  

  4. Nwosu, A.N., C.E. Azuka and C.U. Onyia-Akaa, 2022. Quality evaluation of egg-free cake from soft tofu. J. Food Sci. Technol., 59: 4305-4312.
    CrossRef  |  Direct Link  |  

  5. Nwosu, A.N., B.C. Nweze and A.I. Onwuchekwa, 2022. Chemical composition of biscuits supplemented with orange peel and pulp flours. Agro-Sci., 21: 24-32.
    CrossRef  |  Direct Link  |  

  6. Nwosu, A.N. and P.I. Akubor, 2018. Acceptability and storage stability of biscuits produced with orange peel and pulp flours. J. Environ. Sci., Toxicol. Food Technol., 12: 8-15.
    Direct Link  |  

  7. Nwosu, A.N. and P.I. Akubor, 2016. Health promoting potentials of biscuits produced with orange peel and pulp flours. J. Nutr. Ecol. Food Res., 3: 32-37.
    CrossRef  |  Direct Link  |