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Food Chemistry|April 16, 2015
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysisMaría Gudjónsdóttir, Manuel D Gacutan, Ana C Mendes, et al.BMC Genomics|August 25, 2012
Transcriptomics in human blood incubation reveals the importance of oxidative stress response in Saccharomyces cerevisiae clinical strainsSilvia Llopis, Amparo Querol, Antje Heyken, et al.World Journal of Microbiology & Biotechnology|February 17, 2021
In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk productsGrace Adzo Motey, James Owusu-Kwarteng, Kwasi Obiri-Danso, et al.Journal of Applied Microbiology|January 19, 2026
A chemically defined medium to support the growth of food-relevant Bacillus speciesTessa S Canoy, Emma S Wiedenbein, Charlie H McPhillips, et al.Food Microbiology|April 2, 2013
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk productFortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, et al.Research in Microbiology|March 11, 2014
Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopyCíntia Lacerda Ramos, Line Thorsen, Mia Ryssel, et al.International Journal of Food Microbiology|April 25, 2015
Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strainsAnna Greppi, Łukasz Krych, Antonella Costantini, et al.Food Microbiology|August 2, 2012
Identification of lactic acid bacteria isolated during traditional fura processing in GhanaJames Owusu-Kwarteng, Fortune Akabanda, Dennis S Nielsen, et al.International Journal of Food Microbiology|March 26, 2016
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potentialNadja Larsen, Saloomeh Moslehi-Jenabian, Birgit Brøsted Werner, et al.International Journal of Systematic and Evolutionary Microbiology|August 23, 2015
Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassiiLabia Irène I Ouoba, Dennis S Nielsen, Amarachukwu Anyogu, et al.Pageof 11