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Issue DateTitleAuthor(s)
2017NUTRIENT AND TOTAL POLYPHENOL CONTENTS OF DARK GREEN LEAFY VEGETABLES, AND ESTIMATION OF THEIR IRON BIOACCESSIBILITY USING THE IN VITRO DIGESTION/CACO-2 CELL MODELAtuna, R. A.; Amagloh, F. K.; McBride, R.; Carey, E. E.; Christides, T.
2022TYPES OF INDIGENOUS VEGETABLES CONSUMED, PREPARATION, PREFERENCES AND PERCEIVED BENEFITS IN GHANAAtuna, R. A.; Djah, J.; Achaglinkame, M. A.; Bakker, S.; Dari, L.; Osei‑Kwarteng, M.; Mahunu, G. K.; Koomen, I.; Amagloh, F. K.
2021TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIESAtuna, R. A.; Ametei, P. N.; Bawa, A.; Amagloh, F. K.
2021PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTESam, F. E.; Ma, T.-Z.; Atuna, R. A.; Salifu, R.; Nubalanaan, B.-A.; Amagloh, F. K.; Han, S.-Y.
2021COMPARISON BETWEEN MEMBRANE AND THERMAL DEALCOHOLIZATION METHODS: THEIR IMPACT ON THE CHEMICAL PARAMETERS, VOLATILE COMPOSITION, AND SENSORY CHARACTERISTICS OF WINESSam, F. E.; Ma, T.; Liang, Y.; Qiang, W.; Atuna, R. A.; Amagloh, F. K.; Morata, A.; Han, S.
2021TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIESAtuna, R. A.; Ametei, P. N.; Bawa, A.-A.; Amagloh, F. K.
2022PLANT-BASED ALKALINE FERMENTED FOODS AS SUSTAINABLE SOURCES OF NUTRIENTS AND HEALTH-PROMOTING BIOACTIVE COMPOUNDSOwusu-Kwarteng, J.; Agyei, D.; Akabanda, F.; Atuna, R. A.; Amagloh, F. K.

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