Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Theobroma cacao ) Beans
Haruna, Lukeman, Abano, Ernest E, Teye, Ernest, Tukwarlba, Isaac, Yeboah, Wilson, Agyei, Kesse J, Lukeman, Mary
Published in International journal of food science (2024)
Published in International journal of food science (2024)
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Effect of Beeswax Coating on the Quality of Eggplant Fruit During Cold Storage and Optimization of Coating Conditions
Dadzie, Rosemond G., Ampofo-Asiama, Jerry, Quaye, Bright, Kizzie-Hayford, Nazir, Amoako-Andoh, Francis, Abano, Ernest E., Amoah, Robert S.
Published in Journal of food quality (21.04.2023)
Published in Journal of food quality (21.04.2023)
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Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans
Haruna, Lukeman, Abano, Ernest E., Teye, Ernest, Tukwarlba, Isaac, Adu, Stephen, Agyei, Kesse J., Kuma, Eric, Yeboah, Wilson, Lukeman, Mary
Published in Journal of agriculture and food research (01.09.2024)
Published in Journal of agriculture and food research (01.09.2024)
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β‐Carotene‐fortified gari: Processing variables effect on nutritional and sensory qualities
Abano, Ernest E., Quayson, Enoch T., Bosompem, Martin, Quarm, Margaret
Published in Journal of food process engineering (01.02.2020)
Published in Journal of food process engineering (01.02.2020)
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