C
Charles Odilichukwu R. Okpala
Researcher at Wroclaw University of Environmental and Life Sciences
Publications - 81
Citations - 1011
Charles Odilichukwu R. Okpala is an academic researcher from Wroclaw University of Environmental and Life Sciences. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 12, co-authored 54 publications receiving 517 citations. Previous affiliations of Charles Odilichukwu R. Okpala include Strathclyde Institute of Pharmacy and Biomedical Sciences & Monash University.
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Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
TL;DR: The quality and shelf life of Pacific white shrimp freshly harvested from three different farms and stored on ice for up to 12 days was investigated and could serve as baseline for preservative treatments applied to fresh shrimps.
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Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies-A Revisit.
Chinaza Godswill Awuchi,Erick Nyakundi Ondari,Chukwuka U Ogbonna,Anjani Kumar Upadhyay,Katarzyna Baran,Charles Odilichukwu R. Okpala,Małgorzata Korzeniowska,Raquel Guiné +7 more
TL;DR: In this article, the authors revisited the knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited.
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Hazardous properties and toxicological update of mercury: From fish food to human health safety perspective.
TL;DR: This review discussed processes that relate to Hg exposure, including immunological aspects and risk assessment, vulnerability, toxicokinetics, and toxicodynamics, using edible fish, swordfish, as a model, and summarized available information about Hg concentration limits.
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Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment
TL;DR: In this article, the quality attributes of ice-stored Pacific white shrimp subject to minimal ozone treatment sequentially applied at days 1, 3, 5, 8 and 11 were investigated. And the results indicated that the TA, metric chroma, ΔH, TCD, APC, TVB-N, PV, AnV and Totox values changed significantly with storage.
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Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese.
TL;DR: In this paper, the effects of high pressure on rennet-coagulated soft Scottish cheese are investigated and the data from this study have provided points where optimized characteristic properties of HPP fresh cheese can be attained.