Publications – MIEZAH RESEACH LAB

2021 Impact of thermo-sonication on quality indices of starch-based sauces. Ultrasonics Sonochemistry, 73, 105473. https://doi:10.1016/j.ultsonch.2021.105473

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2021 Response-to-failure analysis of global food system initiatives: A resilience perspective, Frontiers in Sustainable Food Systems, (Accepted)

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2020 Supercritical and subcritical extraction of ursolic acid and polyphenols from apple pomace: Effect of variables on composition and antioxidant capacity. J Food Process Preserv. 2020; 44:e14296. https://doi.org/10.1111/jfpp.14296

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2020 Comparative Evaluation of Thermogravimetric and Refractive Index Techniques in Determining Biodiesel Yield, Journal of Sustainable Bioenergy Systems 10 (1), 30-42, https://doi.org/10.4236/jsbs.2020.101003

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2020 Economic and nutritional implications of losses and contributing factors along the bean value chain, Journal of Stored Products Research, Volume 87, https://doi.org/10.1016/j.jspr.2020.101582.

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2020 Enviro-economic assessment of a fruit processing enterprise using Life Cycle Assessment and Life Cycle Cost; Environmental Sustainability

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2020 Two decades of eco-efficiency research: a bibliometric analysis. Environmental Sustainability (2020). https://doi.org/10.1007/s42398-020-00105-1

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2020 Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans. Processes 2020, 8, 1227. https://doi.org/10.3390/pr8101227

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2020 Beyond environmental performance: A new eco-efficiency metric for food systems sustainability evaluation; Journal of cleaner production (Under review)

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2019 Hydration Characteristics of Selected Varieties of Paddy Rice from Nigeria. Advances in Chemical Engineering and Science, 9, 65-75. https://doi.org/10.4236/aces.2019.91005

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2019 Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content, Journal of Cereal Science, Volume 88, 118-124, https://doi.org/10.1016/j.jcs.2019.05.017 .

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2019 Nutrition-Sensitive Bean Processing: Analysis of Degradation Trade-Off of Softening Techniques on Some Essential Trace Elements. In J Food Nutri: IJFN-117.

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2019 Kinetic modelling of polyphenol degradation during common beans soaking and cooking; Heliyon https://doi.org/10.1016/j.heliyon.2019.e01613

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2019 Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking. Advances in Chemical Engineering and Science, 9, 27-43. https://doi.org/10.4236/aces.2019.91003.

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2019 Fish Processing and Its Energy Dynamics in Zambia Journal of Sustainable Bioenergy Systems 09(02):44-63; https://doi.org/10.4236/jsbs.2019.92004

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2019 Value beyond price: End User Value Chain Analysis Techniques, Int. J. Food System Dynamics 10 (4), 347-360, DOI: http://dx.doi.org/10.18461/ijfsd.v10i4.23

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2019 Energy and environmental mitigation potential of rice by-products in Byproducts from Agriculture and Fisheries: Adding value for food, feed, pharma and fuels. New Jersey: Wiley-Blackwell, 2019 ISBN: 978-1-119-38397-0.

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2018 Physicochemical characteristics and microbiological quality of senescent plantain products. Cogent Food & Agriculture 4: 1441596

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2017 A comparative lifecycle assessment of rural parboiling system and an integrated steaming and drying system fired with rice husk, Journal of Cleaner Production; 140: 622-630

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2017 Thermodynamic evaluation of a rice husk fired integrated steam and hot air generation unit for rice parboiling. Energy 2017; 128: 39-49

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2017 Energy Efficiency and Emission Assessment of a continuous rice husk stove for rice parboiling. Energy Journal; 122:340-349

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2017 A review of rice parboiling systems, energy supply and consumption. Renewable and Sustainable Energy Reviews; 72: 465-472

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2016 “Sustainable energy supply for local rice parboiling in West Africa: The potential of rice husk.” Renewable and Sustainable Energy Reviews 56: 1409-1418.

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2016 “Local rice parboiling and its energy dynamics in Ghana.” Energy for Sustainable Development 34: 10-19

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