Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana by Fortune Akabanda, Eli Hope Hlortsi, James Owusu-Kwarteng

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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

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Microbial Safety of Milk Production and Fermented Dairy Products in Africa by James Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei, Lene Jespersen

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Self –reported knowledge and understanding of added sugars by consumers in Ghana by Remember Roger Adjei, Amanda Sarfo Boateng, James Owusu-Kwarteng

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Drying kinetics and mathematical modeling of coconut meat slices: Insight into pretreatment and drying synergic effect by Daniel Kwabena Fordjour, Frederick Sarpong, James Owusu-Kwarteng, Evans Frimpong Boateng

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Prevalence and characteristics of Listeria species from selected African countries by Osman Adamu Dufailu, Muneer Oladipupo Yaqub, James Owusu-Kwarteng, Francis Addy

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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

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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

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Characterizing fermented habanero pepper (Capsicum chinense L) by Alberta N.A. Aryee, James Owusu-Kwarteng, Zachary Senwo, Marikis N. Alvarez

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Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds by James Owusu-Kwarteng, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna, Francis Kweku Amagloh

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Modelling convectional oven drying characteristics and energy consumption of dehydrated yam (Dioscorea rotundata) chips by Evans Ntim Amedor, Frederick Sarpong, Paa Kwasi Bordoh, Evans Frimpong Boateng, James Owusu-Kwarteng

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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

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A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation by Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng

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Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana by Rahim Niikoi Kotey, Daniel Asomaning Odoom, Patrick Kumah, Joseph Oppong Akowuah, Esther Fobi Donkor, Emmanuel Kwatei Quartey, Ebenezer Kofi Sam, James Owusu-Kwarteng, Kwadwo Gyasi Santo, Fritz Kwami-Adala, Dennis Owusu Boateng

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