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1. Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio.
2. Effect of delayed icing on biogenic amines formation and bacterial contribution of iced common carp (Cyprinus carpio).
3. A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding.
4. [Physical and chemical evaluation during refrigeration storage of salted catfish (Pseudoplatystoma sp.) in brine solution, and packed under vacuum].
5. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.
6. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product.
7. Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
8. Effect of oat ß-glucan on gel properties and protein conformation of silver carp surimi.
9. Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls.
10. Evaluation of pesticides residues distribution in fresh and smoked body parts of Clarias gariepinus and assessment of possible health risks in Nigeria.