| Utilization of cowpeas for human food RD Phillips, KH McWatters, MS Chinnan, YC Hung, LR Beuchat, ... Field Crops Research 82 (2-3), 193-213, 2003 | 262 | 2003 |
| Campylobacter, Salmonella, Shigella and Escherichia coli in live and dressed poultry from metropolitan Accra BA Sackey, P Mensah, E Collison, E Sakyi-Dawson International Journal of Food Microbiology 71 (1), 21-28, 2001 | 157 | 2001 |
| Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa) S Dakwa, E Sakyi-Dawson, C Diako, NT Annan, WK Amoa-Awua International Journal of Food Microbiology 104 (1), 69-82, 2005 | 146 | 2005 |
| Effect of nixtamalization on the chemical and functional properties of maize S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa Food Chemistry 86 (3), 317-324, 2004 | 146 | 2004 |
| Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production VB Anihouvi, E Sakyi-Dawson, GS Ayernor, JD Hounhouigan International journal of food microbiology 116 (2), 287-291, 2007 | 135 | 2007 |
| Yeasts in the traditional brewing of pito in Ghana S Sefa-Dedeh, AI Sanni, G Tetteh, E Sakyi-Dawson World Journal of Microbiology and Biotechnology 15, 593-597, 1999 | 122 | 1999 |
| Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends EK Asare, S Sefa-Dedeh, E Sakyi-Dawson, EO Afoakwa International Journal of Food Sciences and Nutrition 55 (5), 431-439, 2004 | 121 | 2004 |
| The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa NN Terlabie, E Sakyi-Dawson, WK Amoa-Awua International journal of food microbiology 106 (2), 145-152, 2006 | 115 | 2006 |
| Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin V Anihouvi, GS Ayernor, JD Hounhouigan, E Sakyi-Dawson African Journal of Food, Agriculture, Nutrition and Development 6 (1), 1-15, 2006 | 110 | 2006 |
| Consumer perceptions knowledge and preferences for aromatic rice types in Ghana C Diako, E Sakyi-Dawson, B Bediako-Amoa, FK Saalia, JT Manful Marsland Press, 2010 | 103 | 2010 |
| Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa WK Amoa-Awua, NN Terlabie, E Sakyi-Dawson International journal of food microbiology 106 (3), 343-347, 2006 | 78 | 2006 |
| Variability of Sugars in Staple-Type Sweet Potato (Ipomoea batatas) Cultivars: The Effects of Harvest Time and Storage E Adu-Kwarteng, EO Sakyi-Dawson, GS Ayernor, VD Truong, FF Shih, ... International Journal of Food Properties 17 (2), 410-420, 2014 | 72 | 2014 |
| Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid … ES Mante, E Sakyi-Dawson, WK Amoa-Awua International Journal of Food Microbiology 89 (1), 41-50, 2003 | 71 | 2003 |
| Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture H Aidoo, E Sakyi-Dawson, K Tano-Debrah, FK Saalia Food Research International 43 (1), 79-85, 2010 | 69 | 2010 |
| The microflora of fermented nixtamalized corn S Sefa-Dedeh, B Cornelius, W Amoa-Awua, E Sakyi-Dawson, ... International Journal of Food Microbiology 96 (1), 97-102, 2004 | 49 | 2004 |
| Texture profile analysis applied to pounded yam B Otegbayo, J Aina, L Abbey, E SAKYI‐DAWSON, M Bokanga, R Asiedu Journal of texture studies 38 (3), 355-372, 2007 | 45 | 2007 |
| Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa Innovative Food Science & Emerging Technologies 4 (1), 109-119, 2003 | 41 | 2003 |
| Extrusion cooking of rice‐groundnut‐cowpea mixtures–effects of extruder characteristics on nutritive value and physico‐functional properties of extrudates using response … EK Asare, S SEFA‐DEDEH, EO Afoakwa, E SAKYI‐DAWSON, AS Budu Journal of Food Processing and Preservation 36 (5), 465-476, 2012 | 39 | 2012 |
| Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments AI Sanni, GS Ayernor, E Sakyi-Dawson, S Sefa-Dedeh Plant Foods for Human Nutrition 55, 111-118, 2000 | 37 | 2000 |
| Optimisation of chocolate formulation using dehydrated peanut–cowpea milk to replace dairy milk H Aidoo, E Sakyi‐Dawson, L Abbey, K Tano‐Debrah, FK Saalia Journal of the Science of Food and Agriculture 92 (2), 224-231, 2012 | 35 | 2012 |
Professor Emmanuel Ohene AfoakwaGhana Communication Technology University在 gctu.edu.gh 的电子邮件经过验证
