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

by Fortune Akabanda, Eli Hope Hlortsi, James Owusu-Kwarteng
Published 2017-01-01

Microbial Safety of Milk Production and Fermented Dairy Products in Africa

by James Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei, Lene Jespersen
Published 2020-05-01

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

by James Owusu-Kwarteng, Francis K. K. Kori, Fortune Akabanda
Published 2017-01-01

Prevalence and characteristics of Listeria species from selected African countries

by Osman Adamu Dufailu, Muneer Oladipupo Yaqub, James Owusu-Kwarteng, Francis Addy
Published 2021-09-01

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

by Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen
Published 2019-08-01

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

by Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen
Published 2014-01-01

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

by Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, Richard Glover, Bréhima Diawara, Mogens Jakobsen, Lene Jespersen
Published 2021-05-01