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Research Articles of the CSIR-Food Research Institute

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 464
Issue DateTitleAuthor(s)
2020Unearthing the potential of the Frafra potato (Solenostemon rotundifolius) flour in culinary application: sensory and nutritional analysis of its pastry productsTortoe, C.; Akonor, P. T.; Kusi, F.; Anabire, P. A.; Owusu, R. K.; Boateng, C.
2019Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilised fish speciesAbbey, L. D.; Glover-Amengor, M.; Hagan, L.; Mboom, F. P.
2019Comparison of the microbial composition of African fermented foods using amplicon sequencingDiaz, M.; Kellingray, L.; Akinyemi, N.; Adefiranye, O, O.; Olaonipekun, A. B.; Bayili, G. R.; Ibezim, J.; du Plessis, A. S.; Houngbédji, M.; Kamya, D.; Mukisa, I. M.; Mulaw, G.; Josiah, S. M.; Chienjo, W. O.; Atter, A.; Agbemafle, E.; Annan, T.; Ackah, N. B.; Buys, E. M.; Hounhouigan, D. J.; Muyanja, C.; Nakavuma, J.; Odeny, D. A.; Sawadogo-Lingani, H.; Tefera, A. T.; Amoa-Awua, W.; Obodai, M.; Mayer, M. J.; Oguntoyinbo, F. A.; Narbad, A.
2013Growth and yield of three Pleurotus species on rice strawNarh, D. L.; Obodai, M.
2019Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt productionTortoe, C.; Akonor, P. T.; Ofori, J.
2019Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fractionZhong, Y.; Mogoginta, J.; Gayin, J.; Annor, G. A.
2019Hulled varieties of barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusionBaidoo, E. A.; Murphy, K.; Ganjyal, G. M.
2019Assessing the awareness and usage of reference management software (RMS) among researchers of the Council for Scientific and Industrial Research (CSIR) GhanaBugyei, K. A.; Kavi, R. K.; Obeng-Koranteng, G.
2019Assessment of new academic programmes at the University of Ghana and their implication on library services: case studyAndoh, K.; Kavi, R. K.; Obeng-Koranteng, G.; Bugyei, K. A.
2019Assessing the information literacy skills among undergraduate students at the University of Mines and Technology (UMaT), Tarkwa, GhanaKavi, R. K.; Anafo, P.; Bugyei, K. A.; Ofori, Y.
2019Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in GhanaKongor, J. E.; Boeckx, P.; Vermeir, P.; De Walle, D. V.; Baert, G.; Afoakwa, E. O.; Dewettinck, K.
2018Constraints for future cocoa production in GhanaKongor, J. E.; Steur, H. D.; De Walle, D. V.; Gellynck, X.; Afoakwa, E. O.; Boeckx, P.; Dewettinck, K.
2016Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a reviewKongor, J. E.; Hinneh, M.; De Walle, D. V.; Afoakwa, E. O.; Boeckx, P.; Dewettinck, K.
2015Varietal 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.
2015Farmer preference, utilization and biochemical composition of improved cassava (Manihot esculenta Crantz) varieties in Southeastern AfricaChiwona-Karltun, L.; Nyirenda, D.; Mwansa, C. N.; Kongor, J. E.; Brimer, L.; Haggblade, S.; Afoakwa, E. O.
2015Changes in some biochemical qualities during drying of pulp pre-conditioned fermented cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Mensah-Brown, H.; Takrama, J. F.
2013Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beansKongor, J. E.; Takrama, J. F.; Budu, A. S.; Mensah-Brown, H.; Afoakwa, E. O.
2013Effects of pulp preconditioning on total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J. F.; Budu, A. S.; Mensah-Brown, H.
2013Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J.; Budu, A. S.
2013Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansAfoakwa, E. O.; Kongor, J. E.; Takrama, J. F.; Budu, A. S.
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 464