CSIR Ghana Institutional Repository: Research Articles

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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

Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage See

Tilapia consumption patterns and consumer preferences: Predictors and perspectives of consumers in Ghana See

Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal See

Effect of drying techniques on the physical, functional, and rheological attributes of isolated sunflower protein and its hydrolysate See

Recent insight on edible insect protein: extraction, functional properties, allergenicity, bioactivity, and applications See

Mixed-strain fermentation conditions screening of Polypeptides from rapeseed meal and the microbial diversity analysis by high-throughput sequencing See

Influence of low-intensity ultrasound on ε-Polylysine production: intracellular ATP and key biosynthesis enzymes during Streptomyces albulus fermentation See

An overview of factors affecting the quality of beef meatballs: processing and preservation See

Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties See

Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis See

Effect of variable chipping clearance and operational speed on the cassava chip geometry See

Heavy metal, microbial and pesticides residue contaminations are limiting the potential consumption of green leafy vegetables in Ghana: an overview See

Preparation and structural characterization of allicin and whey protein isolate conjugates See

Assessment of quality characteristics of organic and conventional sugarloaf pineapples (Ananas comosus, ananas) under cold storage See

The processing, preparation, and cooking practices of small fish among poor Ghanaian households: an exploratory qualitative study See

Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes See

A review of lentil (Lens culinaris Medik) value chain: postharvest handling, processing, and processed products See

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