Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Por Akabanda, Fortune, Hlortsi, Eli Hope, Owusu-Kwarteng, James
Publicado no BMC Public Health (2017)

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

Por Owusu-Kwarteng, James, Kori, Francis K. K., Akabanda, Fortune
Publicado no Int J Food Sci (2017)

Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Por Owusu-Kwarteng, James, Tano-Debrah, Kwaku, Akabanda, Fortune, Jespersen, Lene
Publicado no BMC Microbiol (2015)

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Por Akabanda, Fortune, Owusu-Kwarteng, James, Tano-Debrah, Kwaku, Parkouda, Charles, Jespersen, Lene
Publicado no Int J Food Sci (2014)

Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products

Por Owusu-Kwarteng, James, Wuni, Alhassan, Akabanda, Fortune, Tano-Debrah, Kwaku, Jespersen, Lene
Publicado no BMC Microbiol (2017)