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Research Articles of the CSIR-Food Research Institute

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Collection's Items (Sorted by Submit Date in Descending order): 481 to 500 of 567
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TitleAuthor(s)Issue DateType
Stabilization and utilization of seafood processing waste as a slow release nitrogenous fertilizer for production of cabbage in Florida, USA and mushroom in Ghana, AfricaOnokpise, O.; Abazinge, M.; Atikpo, M. O.; Baptiste, J. J.; Louime, C.; Uckelmann, H.; Awumbilla, B.2008Article
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in NigeriaKostinek, M.; Ban-Koffi, L.; Atikpo, M. O.; Teniola, D.; Schillinger, U.; Holzapfel, W. H.; Franz, C. M. A. P.2008Article
Growth and production of aflatoxins by a flavus in aqueous fruit extracts of pepper, okra and tomatoMensah, J. K.; Owusu, E.; Anyebuno, G. A. A.2014Article
Sustainable mushroom production in Africa: a case study in GhanaAtikpo, M. O.; Onokpise, O.; Abazinge, M.; Louime, C.; Dzomeku, M.; Boateng, L.; Awumbilla, B.2008Article
Edible oil utilization in Ghanaian homesAta, J. K. B. A.1972Article
Palm nut soup: a common errorAta, J. K. B. A.1972Article
Preliminary investigation of Ghanaian clays for decolorisation in the vegetable oil industryAta, J. K. B. A.1978Article
Sterilite, a new wrapping material to improve the shelf-life of Ga kenkeyAta, J. K. B. A.; Dei-Tutu, J.1978Article
An improvement process for obtaining higher extraction efficiency and better quality in the traditional processing of shea fatAta, J. K. B. A.1980Article
A note on oil extracted from serendipity berry (Dioscoreophyllum cumminsii Diels)Ata, J. K. B. A.; Hammonds, W.1976Article
The decrease in total tocopherol of shea fat with autoxidationAta, J. K. B. A.; Sackey, V.1974Article
The level of tocopherol in Ghanaian oilsAta, J. K. B. A.; Cobbina, A.1973Article
Allantoin in shea kernelAta, J. K. B. A.; Fejer, D.1975Article
The effect of citric acid in lime mash on the composition of lime oilAta, J. K. B. A.1973Article
A note on the amino acid content of Pachira insigenesAta, J. K. B. A.1973Article
Developrnent and quality evaluation of a soy-fortified Ghanaian weaning foodAnnan, N. T.; Plahar, W. A.1995Article
Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkeyAnnan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M.2003Article
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
Effect of soybean fortification on Ghanaian fermented maize dough aromaAnnan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M.2005Article
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
Collection's Items (Sorted by Submit Date in Descending order): 481 to 500 of 567
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