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Showing results 1 to 15 of 15
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 aflatoxin B1 by cell-free extracts of Rhodococcus erythropolis and Mycobacterium fluoranthenivorans sp. nov. DSM44556TTeniola, O. D.; Addo, P. A.; Brost, I. M.; Farber, P.; Jany, K. D.; Alberts, J. F.; vanZyl, W. H.; Steyn, P. S.; Holzapfel, W. H.2005Article
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
Farm management systems and the future Internet eraKaloxylos, A.; Eigenmann, R.; Teye, F. K.; Politopoulou, Z.; Wolfert, S.; Shrank, C.; Dillinger, M.; Lampropoulou, I.; Antoniou, E.; Personen, L.; Nicole, H.; Thomas, F.; Alonistioti, N.; Kormentzas, G.2012Article
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 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
Microclimate and ventilation in Estonian and Finnish dairy buildingsTeye, F. K.; Hautala, M.; Pastell, M.; Praks, J.; Veermae, I.; Poikalainen, V.; Pajumagi, A.; Kivinen, T.; Ahokas, J.2008Article
The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.2004Article
Prevalence of foodborne pathogens in food from selected African countries: a meta-analysisPaudyal, N.; Anihouvi, V.; Hounhouigan, J.; Matsheka, M. I.; Sekwati-Monang, B.; Amoa-Awua, W. K.; Atter, A.; Ackah, N. B.; Mbugua, S.; Asagbra, A.; Abdelgadir, W.; Nakavuma, J.; Jakobsen, M.; Fang, W.2017Article
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 15 of 15