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The fermentation characteristics of single and mixed yeast cultures during pito wort fermentation.
Published in:
International Food Research Journal, 2015, v. 22, n. 1, p. 102
By:
- Avicor, M. N.;
- Saalia, F. K.;
- Djameh, C.;
- Sinayobye, E.;
- Mensah-Brown, H.;
- Essilfie, G.
Publication type:
Article
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.
Published in:
International Food Research Journal, 2014, v. 21, n. 6, p. 2221
By:
- Afoakwa, E. O.;
- Ofosu-Ansah, E.;
- Takrama, J. F.;
- Budu, A. S.;
- Mensah-Brown, H.
Publication type:
Article
Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems.
Published in:
International Food Research Journal, 2013, v. 20, n. 6, p. 3357
By:
- Afoakwa, E. O.;
- Mensah-Brown, H.;
- Budu, A. S.;
- Mensah, E.
Publication type:
Article
Application of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate.
Published in:
International Food Research Journal, 2013, v. 20, n. 4, p. 1771
By:
- Afoakwa, E. O.;
- Mensah-Brown, H.;
- Crentsil, G. K.;
- Frimpong, K.;
- Asante, F.
Publication type:
Article
CHANGES IN SOME BIOCHEMICAL QUALITIES DURING DRYING OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS.
Published in:
African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 1, p. 9651, doi. 10.18697/ajfand.68.13695
By:
- Afoakwa, E. O.;
- Kongor, J. E.;
- Budu, A. S.;
- Mensah-Brown, H.;
- Takrama, J. F.
Publication type:
Article
ROASTING EFFECTS ON PHENOLIC CONTENT AND FREE-RADICAL SCAVENGING ACTIVITIES OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS.
Published in:
African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 1, p. 9635, doi. 10.18697/ajfand.68.13690
By:
- Afoakwa, E. O.;
- Ofosu-Ansah, E.;
- Budu, A. S.;
- Mensah-Brown, H.;
- Takrama, J. F.
Publication type:
Article
THE INFLUENCE OF BLANCHING, ANTI-BROWNING AGENT AND PROCESSING TIME ON SOME PHYSICO-CHEMICAL PROPERTIES AND APPEARANCE OF GREEN PEPPERS (CAPSICUM SINENSIS) DURING CANNING.
Published in:
African Journal of Food, Agriculture, Nutrition & Development, 2014, v. 14, n. 3, p. 8848, doi. 10.18697/ajfand.63.13355
By:
- H., Mensah-Brown;
- E. O., Afoakwa;
- Hinneh, M.
Publication type:
Article
VARIABILITY IN BIOCHEMICAL COMPOSITION AND CELL WALL CONSTITUENTS AMONG SEVEN VARIETIES IN GHANAIAN YAM (DIOSCOREA SP.) GERMPLASM.
Published in:
African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 8106, doi. 10.18697/ajfand.59.13280
By:
- Afoakwa, E. O.;
- Polycarp, D.;
- Budu, A. S.;
- Mensah-Brown, H.;
- Otoo, E.
Publication type:
Article

Found: 8