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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): 541 to 560 of 593
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TitleAuthor(s)Issue DateType
Effect of drying on selected physical properties of “Asontem” cowpea varietyBart-Plange, A.; Dzisi, K. A.; Ampah, J.2012Article
Effect of rewetting on the selected physical properties of `Asontem` cowpea varietyAmpah, J.; Bart-Plange, A.; Dzisi, K. A.2012Article
Effect of moisture, bulk density and temperature on thermal conductivity of ground cocoa beans and ground sheanut kernelsBart-Plange, A.; Addo, A.; Amponsah, S. K.; Ampah, J.2012Article
Tomato preservation at homeAmoh, E.1972Article
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and AsiaParkouda, C.; Nielsen, D. S.; Azokpota, P.; Ouoba, L. I. I.; Amoa-Awua, W. K.; Thorsen, L.; Hounhouigan, J. D.; Jensen, J. S.; Tano-Debrah, K.; Diawara, B.; Jakobsen, M.2009Article
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
Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawaAmoa-Awua, W. K.; Awusi, B.; Owusu, M.; Appiah, V.; Ofori, H.; Thorsen, L.; Jespersen, L.2014Article
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
Collection's Items (Sorted by Submit Date in Descending order): 541 to 560 of 593
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