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TitleAuthor(s)Issue DateType
Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented foodAfoakwa, E. O.; Kongor, J. E.; Annor, G. A.; Adjonu, R.2010Article
Aflatoxin M1 exposure in a fermented millet-based milk beverage ‘brukina’ and its cancer risk characterization in Greater Accra, GhanaKortei, N. K.; Annan, T.; Boakye, A. A.; Essuman, E. K.; Tettey, C. O.; Kyei-Baffour, V.2022Article
The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentationOlsen, A.; Halm, M.; Jakobsen, M.1995Article
Aroma characteristics in Ghanaian maize dough fermentationsAnnan, N. T.2002Thesis
Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkeyAnnan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M.2003Article
Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J. F.; Budu, A. S.2013Article
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J.; Budu, A. S.2013Article
Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysisHayford, A. E.; Jakobsen, M.1999Article
Characterization of saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotypingHayford, A. E.; Jespersen, L.1999Article
Commercial production of kenkey using Lactobacillus fermentum as starter culture for the fermentation of maizeAmoa-Awua, W. K.; Anlobe, J.; Hodasi, M. B.1996Technical Report
The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava doughAmoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M.1997Article
Development of starter culture for the fermentation of dehulled maize into nsiho (white kenkey)Annan, T.2013Thesis
Development of starter culture for the production of Degue, a West African traditional fermented milk productAbormegah, L.2019Thesis
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in NigeriaKostinek, M.; Ban-Koffi, L.; Atikpo, M. O.; Teniola, D.; Schillinger, U.; Holzapfel, W. H.; Franz, C. M. A. P.2008Article
The dominant microflora and their role in the fermentation of 'agbelima' cassava doughAmoa-Awua, W. K.1996Thesis
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
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