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Research Articles of the CSIR-Food Research Institute

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Collection's Items (Sorted by Submit Date in Descending order): 521 to 540 of 566
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TitleAuthor(s)Issue DateType
The role of Bacillus species in the fermentation of cassavaAmoa-Awua, W. K.; Jakobsen, M.1995Article
The role of bacillus species in the characteristic aroma of traditionally fermented soy dawadawaDarkwa, S.; Amoa-Awua, W. K.; Sakyi-Dawson, E.2003Article
Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in GhanaAmoa-Awua, W. K.; Sampson, E.; Tano-Debrah, K.2007Article
The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.2004Article
Microbial modification of the texture of grated cassava during fermentation into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2003Article
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2004Article
Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawaAmoa-Awua, W. K.; Terlabie, N. N.; Sakyi-Dawson, E.2006Article
Lactobacillus ghanensis sp. nov. a motile lactic acid bacterium isolated from Ghanaian cocoa fermentationsNielsen, D. S.; Schillinger, U.; Franz, C. M. A. P.; Bresciani, J.; Amoa-Awua, W. K.; Holzapfel, W. H.; Jakobsen, M.2007Article
Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M.1996Article
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
Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelimaAmoa-Awua, W. K.; Owusu, M.; Feglo, P.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
Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganismsLei, V.; Amoa-Awua, W. K.; Brimer, L.1999Article
The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawaTerlabie, N. N.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2006Article
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 pathogensMante, E. S.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2003Article
The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M.2007Article
Consumer preferences and fungal and mycotoxin contamination of dried cassava products from GhanaWareing, P. W.; Westby, A.; Gibbs, J. A.; Allotey, L. D.; Halm, M.2001Article
Modeling the solar drying kinetics of gamma irradiation-pretreated oyster mushrooms (Pleurotus ostreatus)Kortei, N. K.; Odamtten, G. T.; Ayim-Akonor, M.; Akonor, P. T.2016Article
Drying characteristics and physical and nutritional properties of shrimp meat as affected by different traditional drying techniquesAkonor, P. T.; Ofori, H.; Dziedzoave, N. T.; Kortei, N. K.2016Article
Evaluation of pearl millet varieties for adaptation to the semi-arid agro-ecology of Northern GhanaKanton, R. A. K.; Asungre, P.; Ansoba, E. Y.; Inusah, B. I. Y.; Bidzakin, J. K.; Abubakari, M.; Akonor, P. T.; Hagan, L. L.; Tortoe, C.; Akum, F. A.2015Article
Collection's Items (Sorted by Submit Date in Descending order): 521 to 540 of 566
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