Enrichment of bread with soymilk using response surface methodology by Abigail Ataa Pokuah, Richard Atinpoore Atuna, Fortune Akabanda, Francis Kweku Amagloh

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Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient by Richard Atinpoore Atuna, Mary-Ann Sarpong Mensah, Gifty Koomson, Fortune Akabanda, Selorm Yaotse Dorvlo, Francis Kweku Amagloh

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Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines by Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, Shunyu Han

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Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples by Sabina Ackah, Yang Bi, Sulin Xue, Salimata Yakubu, Ye Han, Yuanyuan Zong, Richard Atinpoore Atuna, Dov Prusky, Dov Prusky

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Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste by Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh, Shun-Yu Han

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