Browsing by Author Ohene Afoakwa, E.

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Issue DateTitleAuthor(s)
2010Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented foodOhene Afoakwa, E.; Kongor, J.E.; Amponsah, G.; Adjonu, R.
2007Canning Technology – Principles, Applications and Recent Technological Advances.Ohene Afoakwa, E.
2007Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry.Ohene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2010Chocolate Science and TechnologyOhene Afoakwa, E.
2008Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health?Ohene Afoakwa, E.
2010Cocoa Fermentation: Chocolate Flavor QualityOhene Afoakwa, E.; Alistair, P.
2009Comparison of rheological models for determining dark chocolate viscosityOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2010Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maizeOhene Afoakwa, E.; Aidoo Roger, P.; Adjonu, R.
2007Effects of particle size distribution and composition on rheological properties of dark chocolateOhene Afoakwa, E.; Alistair, P.; Fowler, M.
2010"Effects of Polymeric Coating and Anti-Fungal Treatment on the Shrinkage Characteristics of Pineapple Fruits During Storage"Ayernor, S.G.; Ohene Afoakwa, E.; Bartels, P.K.; Budu, A.S.
2008Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systemsOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2010Encyclopedia of Biotechnology in Agriculture and FoodOhene Afoakwa, E.; Alistair, P.
2007Factors influencing rheological and textural qualities in chocolate - a reviewOhene Afoakwa, E.; Alistair, P.; Fowler, M.
2009Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2008Flavor Formation and Character in Cocoa and Chocolate: A Critical ReviewOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2007Food Engineering Research DevelopmentsOhene Afoakwa, E.
2010Food Engineering TrendsOhene Afoakwa, E.; Alistair, P.
2008Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systemsOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometryOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2008: Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health ImplicationsOhene Afoakwa, E.