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Journal of Food Science and Technology|January 16, 2014
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditionsMargaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal
Journal of the Science of Food and Agriculture|August 7, 2023
Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolateJohn Edem Kongor, Sonia de Pascual-Teresa, Margaret Owusu, et al.
Reproductive Health|June 17, 2024
Adolescent sexual and reproductive health needs and utilisation of health services in the Bono East Region, GhanaJoshua Okyere, Naomi Kyeremaa Yeboa, Charity Nikoi, et al.
Journal of Food Science|August 21, 2010
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometricsPatrick C Aculey, Pia Snitkjaer, Margaret Owusu, et al.
Biomed Research International|October 1, 2025
Intestinal Parasitic Infections in Ghana: A Review of Infections and the Risk of Zoonotic TransmissionSeth Offei Addo, Margaret Owusu-Akyaw, Ronald Essah Bentil, et al.
Journal of the Science of Food and Agriculture|August 1, 2024
Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolateJohn Edem Kongor, Margaret Owusu, Sonia de Pascual-Teresa, et al.
Research Square|May 3, 2024
Risk of Arboviral Transmission and Insecticide Resistance Status of Aedes Mosquitoes during a Yellow Fever Outbreak in GhanaMargaret Owusu-Akyaw, Christopher Mfum Owusu-Asenso, Anisa Abdulai, et al.
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