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Showing 5 out of a total of 5 results for community: Research Articles.
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Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
Journal of Applied Microbiology
,
2003-02
)
Effect of fermentation on the quality characteristics of nixtamalized corn
Sefa-Dedeh, S.
;
Cornelius, B.
;
Afoakwa, E.O.
(
Food Research International
,
2003-12
)
Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize
Sefa-Dedeh, S.
;
Cornelius, B.
;
Sakyi-Dawson, E.
;
Ohene Afoakwa, E.
(
Innovative Food Science and Emerging Technologies
,
2003-03
)
Utilization of cowpeas for human food
Phillips, R.D.
;
McWatters, K.H.
;
Chinnan, M.S.
;
Hung, Y.-C.
;
Beuchat, L.R.
;
Sefa-Dedeh, S.
;
Sakyi-Dawson, E.
;
Ngoddy, P.
;
Nnanyelugo, D.
;
Enwere, J. et.al.
(
Field Crops Research
,
2003-05
)
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
Annan, N.T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W.A.
;
Jakobsen, M.
(
European Food Research and Technology
,
2003-05
)
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Author
Sefa-Dedeh, S. (5)
Annan, N.T. (2)
Cornelius, B. (2)
Jakobsen, M. (2)
Plahar, W.A. (2)
Poll, L. (2)
Sakyi-Dawson, E. (2)
Afoakwa, E.O. (1)
Beuchat, L.R. (1)
Chinnan, M.S. (1)
... View More
Subject
Fermentation (3)
Aroma (2)
Maize (2)
Nixtamalization (2)
Starter cultures (2)
Acceptability (1)
Candida krusei (1)
Chemical and functional properties (1)
Chemical properties (1)
Corn (1)
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Date Issued
2003 (5)
Has File(s)
No (4)
Yes (1)