1. CSIR Ghana Institutional Repository

Browsing by Author Sefa-Dedeh, S.

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TitleAuthor(s)Issue DateType
The application of HACCP principles to evaluate quality and aflatoxin levels in the handling of postharvest maize in GhanaSablah, M.; Sefa-Dedeh, S.; Zagre, N. M.; Amoa-Awua, W. K.2007Technical Report
The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava doughAmoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M.1997Article
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentationAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.2003Article
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize doughHalm, M.; Hornbaek, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L.2004Article
The microflora of fermented nixtamalized cornSefa-Dedeh, S.; Cornelius, B.; Amoa-Awua, W. K.; Sakyi-Dawson, E.; Afoakwa, E. O.2004Article
Optimization of the griddling process of Kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodologyAmonsou, E.; Sakyi-Dawson, E.; Saalia, F.; Sefa-Dedeh, S.; Abbey, L. D.2010Article
Survival of gram-negative bacterial pathogens during maize fermentation and in fermented maize weaning foodHalm, M.; Dalsgaard, A.; Rasch, M.; Sefa-Dedeh, S.; Jakobsen, M.2003Technical Report
Viscoelastic characteristics of kpejigaou: a griddled cowpea foodAmonsou, E. O.; Saalia, F. K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L. D.2009Article
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize doughAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.2003Article
Showing results 1 to 9 of 9