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TitleAuthor(s)Issue DateType
Safety of a street vended traditional maize beverage, ice-kenkey, in GhanaAtter, A.; Ofori, H.; Anyebuno, G. A. A.; Amoo-Gyasi, M.; Amoa-Awua, W. K.2015Article
Salt iodisation training manualHagan, L. L.; Lokko, P.2004Other
Sampling and determination of biochemical and nutritional qualityAdinsi, L.; Akissoe, N.; Amoa-Awua, W. K.; Dalode, G.; Wassef, H. H.; Hounhouigan, D. J.; Mestres, C.; Oduro-Yeboah, C.; Sacca, C.; Ahmed, Z. S.2013Technical Report
Scientific renaissance in AfricaAbbey, L. D.; Andoh, A.2010Other
Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawaAmoa-Awua, W. K.; Terlabie, N. N.; Sakyi-Dawson, E.2006Article
Screening of Ghanaian sorghum varieties for lager style brewingKomlaga, G. A.; Agbale, C. M.; Najah, T.; Dowuona, S.2021Article
Seasonal and quality changes of the Ghanaian anchovy (Engraulis encrasicolus) during storage in iceAbbey, L. D.1998Other
Seasonal changes in biochemical composition of the mangrove oyster, Crassostrea tulipa (Lamarck) occurring in two coastal water bodies in GhanaYankson, K.; Plahar, W. A.; Obodai, E. A.1996Article
Secondary metabolite production by fusarium species isolated from maize kernelsKpodo, K. A.; Thrane, U.; Jakobsen, M.2003Technical Report
Selection of first four RTIMP GPCS in Tano North, Techiman, West Gonja and Sekyere West districtsAbu-Bakar, S. M.; Dziedzoave, N. T.; Akoto, V.2007Technical Report
Sensory and physicochemical characterization of selected aromatic rice types in GhanaDiako, C.2009Thesis
Sensory attributes and consumer preference of precooked vacuum-packaged yam from two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra Metropolitan AreaTortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T.; Dowuona, S.; Otoo, E.2014Article
Sensory attributes and sensory evaluation methods of some locally consumed foodsKudjawu, B. D.; Lokko, P.2004Technical Report
Sensory attributes of three edible tropical mushrooms and their use in formulating food products for children 2 -5 years oldHagan, L. L.; Johnson, P. N. T.; Obodai, M.; Blay, A. M. Y.; Simons, C.; Dzomeku, M.2018Article
Sensory evaluation of cake-mix samples: a special report on food quality evaluationPlahar, W. A.; Novotney, D.1981Technical Report
Sensory evaluation of newly developed millet cereal mixOduro-Yeboah, C.; Padi, A.; Boateng, C.; Agbezudor, J.2017Technical Report
Sensory evaluation, descriptive textural analysis, and consumer acceptance profile of steamed gamma-irradiated Pleurotus ostreatus (Ex. Fr.) Kummer kept in two different storage packsKortei, N. K.; Odamtten, G. T.; Obodai, M.; Akonor, P. T.; Wiafe-Kwagyan, M.; Buckman, S.; Mills, S. W. N. O.2020Article
Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powderAkonor, P. T.; Dziedzoave, N. T.; Buckman, E. S.; Mireku Essel, E.; Lavoe, F.; Tomlins, K. I.2017Article
Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassavaJohnson, P. N. T.; Gallat, S.; Oduro-Yeboah, C.; Osei-Yaw, A.; Westby, A.2006Article
Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) as a convenience food productTortoe, C.; Johnson, P. N. T.; Abbey, L. D.; Baidoo, E. A.; Anang, D.; Acquaah, S. G.; Saka, E. A.2012Article