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Browsing by Journal Name International Journal Of Food Microbiology

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Showing results 1 to 13 of 13
TitleAuthor(s)Issue DateType
The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawaTerlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2006Article
Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganismsLei, V.; Amoa-Awua, W. K.; Brimer, L.1999Article
Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)Dakwa, S.; Sakyi-Dawson, E.; Diako, C.; Annan, N. T.; Amoa-Awua, W. K.2005Article
Fusaria and fumonisins in maize from Ghana and their co-occurrence with aflatoxinsKpodo, K. A.; Thrane, U.; Hald, B.2000Article
Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce SoumbalaOuoba, L. I. I.; Diawara, B.; Amoa-Awua, W. K.; Traore, A. S.; Moller, P. L.2004Article
Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M.1996Article
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize doughHalm, M.; Hornbaek, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L.2004Article
Microbial modification of the texture of grated cassava during fermentation into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2003Article
Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in GhanaHalm, M.; Lillie, A.; Sorensen, A. K.; Jakobsen, M.1993Article
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methodsNielsen, D. S.; Teniola, O. D.; Ban-Koffi, L.; Owusu, M.; Anderson, T. S.; Holzapfel, W. H.2007Article
Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawaAmoa-Awua, W. K.; Terlabie, N. N.; Sakyi-Dawson, E.2006Article
Significance of yeasts and moulds occuring in maize dough fermentation for kenkey productionJespersen, L.; Halm, M.; Kpodo, K. A.; Jakobsen, M.1994Article
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2004Article
Showing results 1 to 13 of 13