Showing results 1 to 20 of 35
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| Title | Author(s) | Issue Date | Type |
| Aflatoxin contamination of foods in West African countries | Kpodo, K. A.; Hald, B.; Jakobsen, M. | 2001 | Technical Report |
| The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation | Olsen, A.; Halm, M.; Jakobsen, M. | 1995 | Article |
| Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey | Annan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M. | 2003 | Article |
| Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysis | Hayford, A. E.; Jakobsen, M. | 1999 | Article |
| The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough | Amoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M. | 1997 | Article |
| The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M. | 2007 | Article |
| Effect of heat, acid treatment and dehulling on aflatoxins in maize and maize products | Kpodo, K. A.; Appoh, F. E.; Jakobsen, M. | 1996 | Other |
| Effect of soybean fortification on Ghanaian fermented maize dough aroma | Annan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M. | 2005 | Article |
| Experiences in the application of HACCP to traditional food processing at a semi-commercial kenkey production plant in Accra, Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K. A.; Halm, M.; Jakobsen, M. | 2004 | Technical Report |
| Exposure to fumonisms through kenkey: Ghanaian fermented maize product | Kpodo, K. A.; Ayernor, G. S.; Shephard, G. S.; Jakobsen, M. | 2006 | Book chapter |
| Exposure to fumonsins through kenkey: a Ghanaian fermented maize product | Kpodo, K. A.; Ayernor, G. S.; Shephard, G. S.; Jakobsen, M. | 2006 | Other |
| HACCP system for traditional African fermented foods: kenkey | Amoa-Awua, W. K.; Halm, M.; Jakobsen, M. | 1998 | Book |
| HACCP system for traditional African fermented foods: soumbala | Diawara, B.; Sawadogo, L.; Amoa-Awua, W. K.; Jakobsen, M. | 1998 | Book |
| HACCP system for traditional African fermented foods: soy-ogi | Asagbra, A. Y.; Odunfa, S. A.; Amoa-Awua, W. K.; Jakobsen, M. | 1998 | Book |
| Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation | Annan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M. | 2003 | Article |
| Kenkey: an African fermented maize product | Halm, M.; Amoa-Awua, W. K.; Jakobsen, M. | 2004 | Other |
| Lactic acid fermentation of cassava dough into agbelima | Amoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M. | 1996 | Article |
| Lactobacillus ghanensis sp. nov. a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations | Nielsen, D. S.; Schillinger, U.; Franz, C. M. A. P.; Bresciani, J.; Amoa-Awua, W. K.; Holzapfel, W. H.; Jakobsen, M. | 2007 | Article |
| Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana | Halm, M.; Lillie, A.; Sorensen, A. K.; Jakobsen, M. | 1993 | Article |
| The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia | Parkouda, 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. | 2009 | Article |
