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Results 21-30 of 30 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2020NUTRITIONAL, MICROBIAL, AND SENSORY EVALUATION OF COMPLEMENTARY FOODS MADE FROM BLENDS OF ORANGE-FLESHED SWEET POTATO AND EDIBLE INSECTSAgbemafle, I.; Hadzi, D.; Amagloh, F. K.; Zotor, F. B.; Reddy, M. B.
2021THE POTENTIAL OF SWEETPOTATO AS A FUNCTIONAL FOOD IN SUB-SAHARAN AFRICA AND ITS IMPLICATIONS FOR HEALTH: A REVIEWAmagloh, F. C.; Yada, B.; Tumuhimbise, G. A.; Amagloh, F. K.; Kaaya, A. N.
2021EFFECT OF TERROIR ON THE GLUCOSINOLATE CONTENT OF MORINGA OLEIFERA GROWN IN THREE AGRO-ECOLOGICAL ZONES OF GHANATetteh, O. N. A.; Huyskens-Keil, S.; Amaglo, N. K.; Amagloh, F. K.; Oduro, I. N.; Adarkwah, C.; Obeng-Ofori, D.; Ulrichs, C.; Förster, N.
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.
2022NON-MEAT INGREDIENTS IN MEAT PRODUCTS: A SCOPING REVIEWOwusu-Ansah, P.; Besiwah, E. K.; Bonah, E.; Amagloh, F. K.
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.
2022EFFECT OF PARTIAL SUBSTITUTION OF SODIUM CHLORIDE (NACL) WITH POTASSIUM CHLORIDE (KCL) COUPLED WITH HIGH-PRESSURE PROCESSING (HPP) ON PHYSICOCHEMICAL PROPERTIES AND VOLATILE COMPOUNDS OF BEEF SAUSAGE UNDER COLD STORAGE AT 4 ◦COjangba, T.; Zhang, L.; Boamah, S.; Gao, Y.; Wang, Z.; Amagloh, F. K.

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