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Browsing by Keyword Fermented foods

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Showing results 1 to 9 of 9
TitleAuthor(s)Issue DateType
Characterization of the dominant microorganisms responsible for the fermentation of dehulled maize grains into nsiho in GhanaAnnan, T.; Obodai, M.; Anyebuno, G. A. A.; Tano-Debrah, K.; Amoa-Awua, W. K.2015Article
Comparison of the microbial composition of African fermented foods using amplicon sequencingDiaz, M.; Kellingray, L.; Akinyemi, N.; Adefiranye, O, O.; Olaonipekun, A. B.; Bayili, G. R.; Ibezim, J.; du Plessis, A. S.; Houngbédji, M.; Kamya, D.; Mukisa, I. M.; Mulaw, G.; Josiah, S. M.; Chienjo, W. O.; Atter, A.; Agbemafle, E.; Annan, T.; Ackah, N. B.; Buys, E. M.; Hounhouigan, D. J.; Muyanja, C.; Nakavuma, J.; Odeny, D. A.; Sawadogo-Lingani, H.; Tefera, A. T.; Amoa-Awua, W.; Obodai, M.; Mayer, M. J.; Oguntoyinbo, F. A.; Narbad, A.2019Article
HACCP system for traditional African fermented foods: kenkeyAmoa-Awua, W. K.; Halm, M.; Jakobsen, M.1998Book
HACCP system for traditional African fermented foods: soumbalaDiawara, B.; Sawadogo, L.; Amoa-Awua, W. K.; Jakobsen, M.1998Book
HACCP system for traditional African fermented foods: soy-ogiAsagbra, A. Y.; Odunfa, S. A.; Amoa-Awua, W. K.; Jakobsen, M.1998Book
Kenkey: an African fermented maize productHalm, M.; Amoa-Awua, W. K.; Jakobsen, M.2004Other
Riboflavin content of some fermented foods in GhanaAnkrah, E. K.1972Article
Safety of a street vended traditional maize beverage, ice-kenkey, in GhanaAtter, A.; Ofori, H.; Anyebuno, G. A. A.; Amoo-Gyasi, M.; Amoa-Awua, W. K.2015Article
Value-addition to kenkey, an indigenous African fermented food, targeting the international marketAmoa-Awua, W. K.; Oduro-Yeboah, C.; Metres, C.; Tomlins, K.; Bennet, B.; Obodai, M.; Annan, T.; Owusu, M.; Ofori, H.; Anyebuno, G. A. A.; Diako, C.; Tortoe, C.; Pallet, D.2012Other
Showing results 1 to 9 of 9