Showing results 1 to 20 of 26
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| Title | Author(s) | Issue Date | Type |
| The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation | Olsen, A.; Halm, M.; Jakobsen, M. | 1995 | Article |
| Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey | Annan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M. | 2003 | Article |
| Batch culture production of kenkey starter culture using malted maize as substrate | Amoa-Awua, W. K.; Anlobe, J. | 1999 | Technical Report |
| Characterization of the dominant microorganisms responsible for the fermentation of dehulled maize grains into nsiho in Ghana | Annan, T.; Obodai, M.; Anyebuno, G. A. A.; Tano-Debrah, K.; Amoa-Awua, W. K. | 2015 | Article |
| Commercial production of kenkey using Lactobacillus fermentum as starter culture for the fermentation of maize | Amoa-Awua, W. K.; Anlobe, J.; Hodasi, M. B. | 1996 | Technical Report |
| Development of starter culture for the fermentation of dehulled maize into nsiho (white kenkey) | Annan, T. | 2013 | Thesis |
| The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M. | 2007 | Article |
| Experiences in the application of HACCP to traditional food processing at a semi-commercial kenkey production plant in Accra, Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K. A.; Halm, M.; Jakobsen, M. | 2004 | Technical Report |
| Exposure to fumonisms through kenkey: Ghanaian fermented maize product | Kpodo, K. A.; Ayernor, G. S.; Shephard, G. S.; Jakobsen, M. | 2006 | Book chapter |
| Exposure to fumonsins through kenkey: a Ghanaian fermented maize product | Kpodo, K. A.; Ayernor, G. S.; Shephard, G. S.; Jakobsen, M. | 2006 | Other |
| HACCP system for traditional African fermented foods: kenkey | Amoa-Awua, W. K.; Halm, M.; Jakobsen, M. | 1998 | Book |
| Improvement of indigenous starter cultures | Adinsi, L.; Ahmed, Z. S.; Akissoe, N.; Amooa-Awua, W. K.; Anihouvi, V.; Awad, S.; Dalode, G.; Hounhouigan, D. J.; Mestres, C.; Oduro-Yeboah, C.; Hassan-Wassef, H. | 2012 | Technical Report |
| Kenkey production, vending and consumption practices in Ghana | Obodai, M.; Oduro-Yeboah, C.; Amoa-Awua, W. K.; Anyebuno, G. A. A.; Ofori, H.; Annan, T.; Mestres, C.; Pallet, D. | 2014 | Article |
| Kenkey: an African fermented maize product | Halm, M.; Amoa-Awua, W. K.; Jakobsen, M. | 2004 | Other |
| Kenkey: background information and literature review | Amoa-Awua, W. K.; Oduro-Yeboah, C. | 2010 | Technical Report |
| Maize processing in Ghana: a report on kenkey production | Kpodo, K. A. | 2004 | Technical Report |
| Microbiological examination of air-borne and resident microflora in a kenkey production plant and a mushroom production centre | Anlobe, J. M. Y. | 1996 | Technical Report |
| The occurrence of mycotoxins in fermented maize products | Kpodo, K. A.; Sorensen, A. K.; Jakobsen, M. | 1996 | Article |
| Persistence of aflatoxins during traditional steeping and fermentation of maize in Ghana | Kpodo, K. A. | 1992 | Technical Report |
| Process optimization and product characteristics of white kenkey (nsiho) | Oduro-Yeboah, C. | 2015 | Thesis |
