Browsing by Author Owusu, M.

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 20 of 40  next >
TitleAuthor(s)Issue DateType
Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Assessing the sensory characteristics and consumer preferences of yam-cowpea-soybean porridge in the Accra Metropolitan AreaTortoe, C.; Akonor, P. T.; Nketia, S.; Owusu, M.; Glover-Amengor, M.; Hagan, L. L.; Padi, A.2014Article
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Consumer preference for rice and chicken meat from different originsOwusu, M.; Atter, A.; Arthur, W.; Boateng, C.; Padi, A.; Agbezudor, J.2018Other
Development of new value-added products from yam (Dioscorea rotundata), consumer data collection and analysis for commercial viabilityTortoe, C.; Nketia, S.; Glover-Amengor, M.; Owusu, M.; Hagan, L. L.; Akonor, P. T.; Dowuona, S.; Padi, A.2013Other
Development of new value-added products of yams and cassava and data collection and analysis for commercial viability: final consultancy reportTortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T.2013Other
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2012Article
Evaluation of the sensory characteristics and consumer acceptability of deep- freied crisps of two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra metropolitan areaTortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T.; Hagan, L. L.2013Article
Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan AreaTortoe, C.; Akonor, P. T.; Nketia, S.; Owusu, M.; Glover-Amengor, M.; Hagan, L. L.; Otoo, E.2014Article
Fermentation of high quality cassava flour into agbelima, an indigenous fermented cassava doughOwusu, M.; Feglo, P.; Amoa-Awua, W. K.2002Technical Report
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
Heavy metal analysis of fruit juice and soft drinks bought from retail market in Accra, GhanaOfori, H.; Owusu, M.; Anyebuno, G. A. A.2013Article
Improved method for the processing of yam into flour and shelf stable couscous, wasawasa, as a convenience foodAmoa-Awua, W. K.; Mensah, B. A.; Owusu, M.; Komlaga, G. A.; Asiedu, D.2003Technical Report
Influence of raw material and processing on aroma in chocolateOwusu, M.2010Thesis
Influence of roasting and conching conditions on aroma volatiles of chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Influence of roasting and conching on aroma volatiles of chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Manual for training quality control and assurance personnel: module oneAtter, A.; Owusu, M.; Ackah, N. B.; Annan, T.; Amoo-Gyasi, M.; Appiah, A. H. K.2016Other
Manual for training quality control and assurance personnel: quality control and assurance during food processingAckah, N. B.; Atter, A.; Agbemafle, E.; Owusu, M.; Annan, T.; Amoo-Gyasi, M.; Appiah, A. H. K.2017Other