Showing results 8 to 27 of 49
< previous
next >
| Title | Author(s) | Issue Date | Type |
| Consumer preference for rice and chicken meat from different origins | Owusu, M.; Atter, A.; Arthur, W.; Boateng, C.; Padi, A.; Agbezudor, J. | 2018 | Other |
| Development of cocoa pulp powder for use as sugar substitute in dark chocolate manufacture: consultancy report | Owusu, M.; Kongor, J. E.; Tawiah, E.; Najah, T. | 2022 | Other |
| Development of new value-added products from yam (Dioscorea rotundata), consumer data collection and analysis for commercial viability | Tortoe, C.; Nketia, S.; Glover-Amengor, M.; Owusu, M.; Hagan, L. L.; Akonor, P. T.; Dowuona, S.; Padi, A. | 2013 | Other |
| Development of new value-added products of yams and cassava and data collection and analysis for commercial viability: final consultancy report | Tortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T. | 2013 | Other |
| Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2012 | Article |
| Evaluation of the sensory characteristics and consumer acceptability of deep- freied crisps of two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra metropolitan area | Tortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T.; Hagan, L. L. | 2013 | Article |
| Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan Area | Tortoe, C.; Akonor, P. T.; Nketia, S.; Owusu, M.; Glover-Amengor, M.; Hagan, L. L.; Otoo, E. | 2014 | Article |
| Fermentation of high quality cassava flour into agbelima, an indigenous fermented cassava dough | Owusu, M.; Feglo, P.; Amoa-Awua, W. K. | 2002 | Technical Report |
| Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics | Aculey, P. C.; Snitkjaer, P.; Owusu, M.; Bassompiere, M.; Takrama, J.; Nørgaard, L.; Petersen, M. A.; Nielsen, D. S. | 2010 | Article |
| Healthy Food Africa Project Report - 2021 | Atter, A.; Blessie, E. J.; Nketia, S.; Andoh-Odoom, A.; Nyako, J.; Owusu, M.; Akonor, P. T.; Ofori, H.; Ampah, J.; Bugyei, K. A.; Obodai, M.; Amoa-Awua, W. | 2021 | Technical Report |
| Heavy metal analysis of fruit juice and soft drinks bought from retail market in Accra, Ghana | Ofori, H.; Owusu, M.; Anyebuno, G. A. A. | 2013 | Article |
| Improved method for the processing of yam into flour and shelf stable couscous, wasawasa, as a convenience food | Amoa-Awua, W. K.; Mensah, B. A.; Owusu, M.; Komlaga, G. A.; Asiedu, D. | 2003 | Technical Report |
| Influence of raw material and processing on aroma in chocolate | Owusu, M. | 2010 | Thesis |
| Influence of roasting and conching conditions on aroma volatiles of chocolate | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2010 | Other |
| Influence of roasting and conching on aroma volatiles of chocolate | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2010 | Other |
| Manual for training quality control and assurance personnel: module one | Atter, A.; Owusu, M.; Ackah, N. B.; Annan, T.; Amoo-Gyasi, M.; Appiah, A. H. K. | 2016 | Other |
| Manual for training quality control and assurance personnel: quality control and assurance during food processing | Ackah, N. B.; Atter, A.; Agbemafle, E.; Owusu, M.; Annan, T.; Amoo-Gyasi, M.; Appiah, A. H. K. | 2017 | Other |
| Manual for training quality control and assurance personnels: module two | Atter, A.; Owusu, M.; Ackah, N. B.; Annan, T.; Amoo-Gyasi, M.; Appiah, A. H. K. | 2016 | Other |
| Microbiological safety of the washrooms in the main building of CSIR-Food Research Institute | Atter, A.; Owusu, M.; Ackah, N. B.; Annan, T.; Amoo-Gyasi, M.; Boham-Dako, M.; Appiah, A. H. K.; Yahaya, B. D.; Yusuf, F.; Baffoe, L.; Tetteh, E. | 2015 | Technical Report |
| The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods | Nielsen, D. S.; Teniola, O. D.; Ban-Koffi, L.; Owusu, M.; Anderson, T. S.; Holzapfel, W. H. | 2007 | Article |
