1. CSIR Ghana Institutional Repository

Browsing by Author Afoakwa, E. O.

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 10 to 17 of 17 < previous 
TitleAuthor(s)Issue DateType
Factors 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.2016Article
Farmer 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.2015Article
Improving the safety of smoked fish through kiln design the case of FAO-Thiaroye technique in GhanaBomfeh, K.; DeMeulenaer, B.; Jacxsens, L.; Amoa-Awua, W. K.; Tandoh, I.; Afoakwa, E. O.; DieiOuadi, Y.; GarridoGamarro, E.2017Other
The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.2004Article
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in GhanaBomfeh, K.; Jacxsens, L.; Amoa-Awua, W.; Tandoh, I.; Afoakwa, E. O.; Gamarro, E. G.; Ouadi, Y. D.; Meulenaer, B. D.2019Article
Souring and starch behaviour during co -fermentation of cassava and soybean into gari ‘farina’Afoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Annor, G. A.2010Article
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
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
Showing results 10 to 17 of 17 < previous