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TitleAuthor(s)Issue DateType
A cross-sectional study on the nutritional status, dietary diversity, and small fish consumption patterns in coastal fishing communities of GhanaJanananda, B.; Ansong, R. S.; Hatloy, A.; Atter, A.; Andersen, P.; Aakre, I.; Annan, T.; Peget, F.; Agyei- Mensah, Y. O.; Steiner-Asiedu, M.; Kjellevold, M.2023Article
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in NigeriaKostinek, M.; Ban-Koffi, L.; Atikpo, M. O.; Teniola, D.; Schillinger, U.; Holzapfel, W. H.; Franz, C. M. A. P.2008Article
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drinkMuhammad, D. R. A.; Kongor, J. E.; Dewettinck, K.2021Article
Processing of cocoa and development of chocolate beverages. In: Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and ProcessingKongor, J. E.; Rahadian Aji Mohammed, D.2023Article
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditionsOwusu, M.; Petersen, M. A.; Heimdal, H.2013Article
Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelimaAmoa-Awua, W. K.; Owusu, M.; Feglo, P.2005Article
Variations in trace metal and aflatoxin content during processing of high quality cassava flour (HQCF)Ofori, H.; Akonor, P. T.; Dziedzoave, N. T.2016Article
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