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A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder

artículo científico publicado en 2021

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

artículo científico publicado en 2010

Application of Multivariate Techniques for Characterizing Composition of Starches and Sugars in Six High Yielding CMD Resistant Cassava (Manihot esculenta Crantz) Varieties

artículo científico publicado en 2011

Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends

artículo científico publicado en 2004

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

artículo científico publicado en 2018

Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana

artículo científico publicado en 2018

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

artículo científico publicado en 2011

Chocolate and Cocoa, Flavor and Quality

Cocoa Production and Processing Technology

artículo científico publicado en 2014

Constraints for future cocoa production in Ghana

artículo científico publicado en 2017

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

artículo científico publicado en 2011

Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

artículo científico publicado en 2010

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

research work

Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa

artículo científico publicado en 2022

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

CSIR Scholarly Article

Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa

artículo científico publicado en 2015

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

research work

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

artículo científico publicado en 2020

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

artículo científico publicado en 2019

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana

scientific article published on 05 June 2019

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning

artículo científico publicado en 2007

Spatial Distribution of Total Phenolic Content, enzymatic activities and Browning in White Yam (Dioscorea rotundata) Tubers

artículo científico publicado en 2012

The microflora of fermented nixtamalized corn

scientific article published on 01 October 2004

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

scientific article published on 11 July 2019

Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot Esculenta Crantz) Genotypes

artículo científico publicado en 2012

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