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Issue DateTitleAuthor(s)
2014Reducing 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.
2004The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.
1995The role of Bacillus species in the fermentation of cassavaAmoa-Awua, W. K.; Jakobsen, M.
2005Effect 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.
2007The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M.
1996Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M.
2004Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.
2003Microbial modification of the texture of grated cassava during fermentation into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.
2009The 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.
2004Genotyping 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.