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Browsing by Author Amoa-Awua, W.

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Showing results 1 to 7 of 7
TitleAuthor(s)Issue DateType
Comparison 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.2019Article
Healthy Food Africa Project Report - 2021Atter, 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.2021Technical Report
Healthy Food Africa Project report, 2022Atter, A.; Nketia, S.; Nyako, J.; Andoh-Odoom, A.; Blessie, E. J.; Ofori, H.; Buckman, E.; Akonor, P. T.; Bugyei, K. A.; Obodai, M.; Amoa-Awua, W.2022Technical Report
Lactobacillus garii sp. nov., isolated from a fermented cassava productDiaz, M.; Sayavedra, L.; Atter, A.; Mayer, M. J.; Saha, S.; Amoa-Awua, W.; Narbad, A.2020Article
Performance evaluation of a centrifuge type grain cleaning machine and its effect on chemical and microbial quality of sorghum and millet grainsNketia, S.; Ampah, J.; Anyebuno, G.; Appiah, F.; Amoa-Awua, W.; Kyei-Baffour, V.; Tettey, E. A.; Bempong, O.2022Article
Reducing bacterial contamination of fresh cabbage using vinegar and saltAtter, A.; Amewowor, D.; Amoa-Awua, W.2023Book chapter
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
Showing results 1 to 7 of 7