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Food Science & Nutrition|June 3, 2017
Nutrient content of fish powder from low value fish and fish byproductsLawrence Abbey, Mary Glover-Amengor, Margaret O Atikpo, et al.
International Journal of Systematic and Evolutionary Microbiology|April 2, 2020
Lactobacillus garii sp. nov., isolated from a fermented cassava productMaria Diaz, Lizbeth Sayavedra, Amy Atter, et al.
Microbiology Resource Announcements|February 12, 2021
Draft Genome Sequences of Pseudomonas sp. Isolates Recovered from Ghanaian Fish Food Samples in 2018Laura Wessels, Felix Reich, Silvia Schmoger, et al.
Microbiology Resource Announcements|October 31, 2025
Draft genome sequences of Limosilactobacillus fermentum IJAL 01 335, isolated from a traditional cereal fermented doughMarcel Houngbédji, Geoffroy Romaric Bayili, Maria Diaz, et al.
Heliyon|February 1, 2024
Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scalesEbenezer Asiamah, Amy Atter, Hayford Ofori, et al.
International Journal of Food Science|June 29, 2026
Microbial Quality, Risk Analysis, and Molecular Detection of Escherichia coli O157 and Salmonella spp. in Fresh Raw Beef Sold in Ho Central Market, GhanaFelix Kwashie Madilo, Emmanuel Letsyo, Nii Korley Kortei, et al.
BMC Microbiology|December 7, 2025
Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa kokoAmy Atter, Maria Diaz, Melinda J Mayer, et al.
Food Science & Nutrition|August 17, 2021
Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)Paa T Akonor, Amy Atter, Margaret Owusu, et al.
Plos One|November 12, 2020
Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food securityAstrid Elise Hasselberg, Laura Wessels, Inger Aakre, et al.
BMC Microbiology|May 14, 2024
The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in GhanaAmy Atter, Maria Diaz, Kwaku Tano-Debrah, et al.
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