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Maritime Studies : MAST|April 19, 2023
The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative studyYaw Opoku Agyei-Mensah, Theophilus Annan, Ragnhild Overå, et al.Frontiers in Microbiology|August 23, 2021
Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal PorridgeAmy Atter, Maria Diaz, Kwaku Tano-Debrah, et al.International Journal of Food Microbiology|March 9, 2017
Prevalence of foodborne pathogens in food from selected African countries - A meta-analysisNarayan Paudyal, Victor Anihouvi, Joseph Hounhouigan, et al.Heliyon|May 6, 2024
Tilapia consumption patterns and consumer preferences: Predictors and perspectives of consumers in GhanaAnthonia Helga Andoh-Odoom, Kwabena Asiedu Bugyei, Amy Atter, et al.Scientific Reports|September 27, 2019
Comparison of the microbial composition of African fermented foods using amplicon sequencingMaria Diaz, Lee Kellingray, Nwanneka Akinyemi, et al.Pageof 2