CSIR Ghana Institutional Repository: Research Articles

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Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution See

Fermented rice beverages modulate key enzymes related to type 2 diabetes in vitro See

Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch See

Incidences of aflatoxin contaminations in ingredients, feed and products of poultry from two regions in Ghana See

Editorial: Food of the future: insects See

Assessing aflatoxin safety awareness among grain and cereal sellers in greater Accra region of Ghana: A machine learning approach See

A cross-sectional study on the nutritional status, dietary diversity, and small fish consumption patterns in coastal fishing communities of Ghana See

Comparison of single and double-stage drying methods for processing tropical foods: a case study with banana and ginger See

Corruption under a microscope, a Ghana perspective See

Micronutrient intake of children in Ghana and Benin: Estimated contribution of diet and nutrition programs See

Food safety in the horticultural sector in Ghana: challenges, risk factors and interventions See

Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana See

Utilization of Organic Fertilizer in Ghana: Implications for Crop Performance and Commercialization See

Economic Impact of Plantain Ripening: A Case Study Among Plantain Traders in Accra See

Effects of ripening stages and thermal treatment on quality characteristics of the overripe plantain puree See

Safety and sensory quality of wagashie, a West African cottage cheese See

Location of seed spoilage in mango fruit using X-ray imaging and convolutional neural networks See

Sensory optimization of an instant brown rice cereal containing tigernut and soybean See

Drying Kinetics and Chemical Properties of Mango See

Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application See

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