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TitleAuthor(s)Issue DateType
A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: effect of cola nut extract and powderKyei-Baffour, V.; Kongor, J. E.; Anyebuno, G.; Budu, A. S.; Firibu, S.K.; Afoakwa, E. O.2021Article
Validating a HACCP system for the production of vegetable shitoAckah, N. B.; Baidoo, E. A.; Appiah, A. H. K.2018Article
Validation of good manufacturing practices for juice and other products from bananas and plantainsJohnson, P. N. T.; Oduro-Yeboah, C.; Gayin, J.2007Technical Report
Validation of improved technology for processing cassava kokonte with Okper Cassava Producers and Processors AssociationJohnson, P. N. T.; Tortoe, C.; Mensah, B. A.; Oduro-Yeboah, C.; Anaglo, J.; Quayson, E. T.2006Technical Report
Validation of processing methods and Good Manufacturing Practices (GMPS) used by micro, small and medium-scale processors in Ghana for juice and other products from banana and plantainJohnson, P. N. T.; Oduro-Yeboah, C.; Staver, C.; Gayin, J.2008Technical Report
Value chain analysis for white kenkey in GhanaOduro-Yeboah, C.; Obodai, M.; Anyebuno, G. A. A.; Tortoe, C.; Annan, T.; Ofori, H.; Owusu, M.; Amoa-Awua, W. K.2011Technical Report
Value-addition to kenkey, an indigenous African fermented food, targeting the international marketAmoa-Awua, W. K.; Oduro-Yeboah, C.; Metres, C.; Tomlins, K.; Bennet, B.; Obodai, M.; Annan, T.; Owusu, M.; Ofori, H.; Anyebuno, G. A. A.; Diako, C.; Tortoe, C.; Pallet, D.2012Other
Variations in trace metal and aflatoxin content during processing of high quality cassava flour (HQCF)Ofori, H.; Akonor, P. T.; Dziedzoave, N. T.2016Article
Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African regionChiwona-Karltun, L.; Afoakwa, E. O.; Nyirenda, D.; Mwansa, C. N.; Kongor, J. E.; Brimer, L.2015Article
Vegetative growth of different strains of pleurotus and lentinula species on cassava (Manihot esculenta) and (Dioscorea rotundata) wastes in GhanaDzomeku, M.; Narh Mensah, D. L.; Obodai, M.; Prempeh, J.; Takli, R. K.; Komlaga, G. A.; Dziedzoave, N. T.; Sonnenberg, A.2014Other
Viability of Lactobacillus plantarum NCIMB 8826 immobilized in a cereal-legume complementary food “weanimix” with simulated gastrointestinal conditionsKyereh, E.; Sathivel, S.2021Article
Viscoelastic characteristics of kpejigaou: a griddled cowpea foodAmonsou, E. O.; Saalia, F. K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L. D.2009Article
Volatile compounds in selected spices commonly used in GhanaDiako, C.2004Technical Report
Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seedsParkouda, C.; Diawara, B.; Lowor, S.; Diako, C.; Saalia, F. K.; Annan, N. T.; Jensen, J. S.; Tano-Debrah, K.; Jakobsen, M.2011Article
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize doughAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.2003Article
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by-productsDjameh, C.; Ellis, W. O.; Oduro, I.; Saalia, F. K.; Haslbeck, K.; Komlaga, G. A.2019Article
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf‐life and consumer acceptanceDjameh, C.; Ellis, W. O.; Oduro, I.; Saalia, F. K.; Blay, Y. M.; Komlaga, G. A.2019Article
WFP/UNICEF Joint Programme on Malnutrition: tackling malnutrition in Northern GhanaOduro, H.2010Technical Report
Whole grain brewing and malting potential of 17 sorghum varietiesManful, J. T.; Gayin, J.; Toku, P. M.2006Technical Report
Widespread exposure to infectious bronchitis virus and Mycoplasma gallisepticum in chickens in the Ga-East district of Accra, GhanaAyim-Akonor, M.; Obiri-Danso, K.; Akonor, P. T.; Sellers, H. S.2018Article