C. U. Okoro and S. P. Antai (2010) Influence of Local spices (Tetrapleura tetraptera and Allium sativum) on the keeping quality of sausages prepared under laboratory conditions, Global Journal of Pure and Applied Sciences,vol 6, No.3, pp: 281-287.www.ajol.info/index.php/gjpas/article/view/62853
Okoro, C. U and Antai, S. P. (2011). Effects of processing and storage temperatures on the shelf-life of laboratory fermented sausages, Nigerian Journal of Microbiology, Vol 25, pp 2322-2331. www.nsmjournal.org
Josiah A Lennox.; Mathew Eja; Uwamere Edeghor ; Chinyere Okoro and E. C. Okpako (2015) Incidence of Salmonella and Shiegella species on some selected fruits and vegetables from open area markets in Calabar Metropolis: International Journal of current Microbiology and Applied Sciences, Vol.4(5) (2015) pp.262-268
Okoro, C. U and Odigiri, F. A. (2015). Nutritional Enrichment of carrot and cucumber juices using microbial bioprocessing. International Journal of Natural and Applied Science, Vol.10, Nos.1 and 2, ISSN 0331-6785
Okoro, C. U; Antai S. P and Udobor, E. E. (2017) Bacteriocin production by selected lactic acid bacteria and its effect on some food-borne pathogens. Journal of Biopesticides and Agriculture, vol. 3(1) (2016), pp.24-28.
Okoro, Chinyere Ulekwu and Antai Sylvester Peter (2016). Evaluation of the effectiveness of some Lactobacillus species in the reduction of cholesterol content of bioprocessed meat samples. International Journal of Natural and Applied Science, Vol 11, No 1 and 2. ISSN 0331-6785
U. O. Edet, R. U. B. Ebana, C. U. Okoro et al. (2017) Changes in the proximate composition of corn meal (ogi) assisted with Lactobacillus species. Journal of Advances in Microbiology 2(1): 1-6,
Umofia, G. E and Okoro, C. U. (2018) Effects of freezing and thawing on the microbiological and physicochemical qualities of frozen pork. World Journal of Pharmaceutical and Medical Research, 4(2), 169-173.