Showing results 1 to 20 of 93
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| Title | Author(s) | Issue Date | Type |
| Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens | Mante, E. S.; Sakyi-Dawson, E.; Amoa-Awua, W. K. | 2003 | Article |
| Application of a value chain approach to understanding white kenkey production, vending and consumption practices in three districts of Ghana | Oduro-Yeboah, C.; Amoa-Awua, W. K.; Saalia, F. K.; Bennett, B.; Annan, T.; Sakyi-Dawson, E.; Anyebuno, G. A. A. | 2018 | Article |
| The application of HACCP principles to evaluate quality and aflatoxin levels in the handling of postharvest maize in Ghana | Sablah, M.; Sefa-Dedeh, S.; Zagre, N. M.; Amoa-Awua, W. K. | 2007 | Technical Report |
| Batch culture production of kenkey starter culture using malted maize as substrate | Amoa-Awua, W. K.; Anlobe, J. | 1999 | Technical Report |
| Bioaccumulation of heavy metals in African red snapper (Lutjanus agennes) and cassava fish (Pseudotolithus senegalensis) caught off the Coast of Accra, Ghana | Ofori, H.; Diako, C.; Amoa-Awua, W. K. | 2012 | Article |
| Bottling of burukutu: improving the safety and shelf life of burukutu, a traditional sorghum beer | Atter, A.; Obiri-Danso, K.; Amoa-Awua, W. K. | 2015 | Other |
| 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 |
| Commercialisation of the technology for the production of palm pulp powder for making soup: business plan | Amoa-Awua, W. K. | 2005 | Technical Report |
| The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa | Terlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K. | 2006 | Article |
| Completion report of the postproduction component: root and tuber improvement programme | Amoa-Awua, W. K.; Vowotor, K. A.; Ellis, W. O.; Oduro, I. | 2005 | Technical Report |
| The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough | Amoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M. | 1997 | Article |
| Costing of guava jam | Amoa-Awua, W. K. | 1978 | Technical Report |
| Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms | Lei, V.; Amoa-Awua, W. K.; Brimer, L. | 1999 | Article |
| Developing a performance measurement framework to enhance the impact orientation of the Food Research Institute, Ghana | Yawson, R. M.; Amoa-Awua, W. K.; Sutherland, A. J.; Smith, D. R.; Noamesi, S. K. | 2006 | Article |
| Development of a HACCP system for the preparation of massa from millet: a traditional fried sour cake | Ackah, N. B.; Agbemafle, E.; Amoa-Awua, W. K. | 2010 | Technical Report |
| Development of business capacity and organization of commercial business of farmer based organizations in the northern intervention zone in Ghana: a case study of nine farmer based organizations | Tortoe, C.; Amoa-Awua, W. K. | 2014 | Article |
| The dominant microflora and their role in the fermentation of 'agbelima' cassava dough | Amoa-Awua, W. K. | 1996 | 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 |
| 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. | 2005 | Article |
