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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): 501 to 520 of 560
TitleAuthor(s)Issue DateType
Microbiological profile of some Ghanaian herbal preparations: safety issues and implications for the health professionsAmpofo, J. A.; Andoh, A. H.; Tetteh, W.; Bello, M.2012Article
A survey of the microbial quality of some instant powdered beverages sold in Accra, GhanaAndoh, A. H.; Ackah, N. B.; Atter, A.; Atikpo, M. O.; Baisel, D. K.; Boham-Dako, M.; Appiah, A. H. K.2014Article
Do all flour make good bread and biscuits?Andah, A.1973Article
Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuitsAndah, A.1977Article
Storage stability and nutrient content of whole maize meal and degermed maize mealAndah, A.1976Article
Studies on koko, Ghanaian fermented maize porridgeAndah, A.; Muller, H. G.1973Article
Some moisture dependent compressive properties of shea kernel (Vitellaria Paradoxa L)Bart-Plange, A.; Addo, A.; Akowuah, J. O.; Ampah, J.2012Article
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
Collection's Items (Sorted by Submit Date in Descending order): 501 to 520 of 560