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Issue Date	Title	Author(s)
2017	NUTRIENT AND TOTAL POLYPHENOL CONTENTS OF DARK GREEN LEAFY VEGETABLES, AND ESTIMATION OF THEIR IRON BIOACCESSIBILITY USING THE IN VITRO DIGESTION/CACO-2 CELL MODEL	Atuna, R. A.; Amagloh, F. K.; McBride, R.; Carey, E. E.; Christides, T.
2021	CASSAVA ORANGE-FLESHED SWEETPOTATO COMPOSITE GARI: A POTENTIAL SOURCE OF DIETARY VITAMIN A	Atuna, R. A.; Achaglinkame, M. A.; Accorley, T. A. S.; Amaglo, F. K.
2021	TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES	Atuna, R. A.; Ametei, P. N.; Bawa, A.; Amagloh, F. K.
2021	PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE	Sam, F. E.; Ma, T.-Z.; Atuna, R. A.; Salifu, R.; Nubalanaan, B.-A.; Amagloh, F. K.; Han, S.-Y.
2021	COMPARISON BETWEEN MEMBRANE AND THERMAL DEALCOHOLIZATION METHODS: THEIR IMPACT ON THE CHEMICAL PARAMETERS, VOLATILE COMPOSITION, AND SENSORY CHARACTERISTICS OF WINES	Sam, F. E.; Ma, T.; Liang, Y.; Qiang, W.; Atuna, R. A.; Amagloh, F. K.; Morata, A.; Han, S.
2021	TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES	Atuna, R. A.; Ametei, P. N.; Bawa, A.-A.; Amagloh, F. K.
2022	PLANT-BASED ALKALINE FERMENTED FOODS AS SUSTAINABLE SOURCES OF NUTRIENTS AND HEALTH-PROMOTING BIOACTIVE COMPOUNDS	Owusu-Kwarteng, J.; Agyei, D.; Akabanda, F.; Atuna, R. A.; Amagloh, F. K.