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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): 261 to 280 of 560
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TitleAuthor(s)Issue DateType
Chemical and biological characteristics of a West African weaning food supplemented with cowpea (Vigna unguiculata)Nti, C. A.; Plahar, W. A.1995Article
Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeansPlahar, W. A.; Okezie, B. O.; Gyato, C. K.2003Article
Nutritional quality and storage stability of extruded weaning foods based on peanut, maize and soybeanPlahar, W. A.; Okezie, B. O.; Annan, N. T.2003Article
Impact of adoption in Ghana of an improved fish processing technology on household income, health and nutritionNti, C. A.; Plahar, W. A.; Larweh, P. M.2002Article
Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in GhanaPlahar, W. A.; Nerquaye-Tetteh, G. A.; Annan, N. T.1999Article
Seasonal changes in biochemical composition of the mangrove oyster, Crassostrea tulipa (Lamarck) occurring in two coastal water bodies in GhanaYankson, K.; Plahar, W. A.; Obodai, E. A.1996Article
Functional properties of full-fat soy flour from soybeans grown in Ghana: dough forming ability with wheat flourPlahar, W. A.; Bediako-Amoa, B.1979Article
Comparative clinical studies of three plant leaves as sources of protein using albino ratsWallace, P. A.; Marfo, E. K.; Plahar, W. A.; Dennis, E.1999Article
Effects of dehydration and soy fortification on physicochemical, nutritional and sensory properties of Ghanaian maize mealPlahar, W. A.; Leung, H. K.; Coon, C. N.1983Article
Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentationPlahar, W. A.; Leung, H. K.1982Article
Functional properties of full-fat soy flour from soybeans grown in Ghana: emulsifying propertiesPlahar, W. A.; Bediako-Amoa, B.; Fejer, D.1977Article
Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)Plahar, W. A.; Annan, N. T.; Nti, C. A.1997Article
Cowpea inhibition of human and bovine protease activities and the effects of processingNti, C. A.; Plahar, W. A.1996Article
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2012Article
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditionsOwusu, M.; Petersen, M. A.; Heimdal, H.2013Article
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometricsAculey, P. C.; Snitkjaer, P.; Owusu, M.; Bassompiere, M.; Takrama, J.; Nørgaard, L.; Petersen, M. A.; Nielsen, D. S.2010Article
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methodsNielsen, D. S.; Teniola, O. D.; Ban-Koffi, L.; Owusu, M.; Anderson, T. S.; Holzapfel, W. H.2007Article
Batter properties of yellow pea flour with respect to akla preparationOsei-Yaw, A.; Powers, J. R.1986Article
A survey of metropolitan food hygiene and controlOkraku-Offei, G.1968Article
Trials in the productuion of fish crackersOkraku-Offei, G.1974Article
Collection's Items (Sorted by Submit Date in Descending order): 261 to 280 of 560
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