Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.

Autor: Atuna RA; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana. ratuna@uds.edu.gh., Mensah MS; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana., Koomson G; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana., Akabanda F; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana., Dorvlo SY; Agricultural Engineering Department, University of Ghana, Legon, Ghana., Amagloh FK; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.

Publikováno v: Scientific reports [Sci Rep] 2023 Oct 03; Vol. 13 (1), pp. 16627. Date of Electronic Publication: 2023 Oct 03.

Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples.

Autor: Ackah S; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China., Bi Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China., Xue S; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China., Yakubu S; Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China., Han Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China., Zong Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China., Atuna RA; Department of Food Science and Technology, University for Development Studies, Tamale, Ghana., Prusky D; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.; Department of Post-harvest Science of Fresh Produce, Agricultural Research Organization, Rishon LeZion, Israel.

Publikováno v: Frontiers in plant science [Front Plant Sci] 2022 Aug 02; Vol. 13, pp. 959762. Date of Electronic Publication: 2022 Aug 02 (Print Publication: 2022).

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines.

Autor: Sam FE; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Ma T; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Liang Y; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Qiang W; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China., Atuna RA; Department of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, Ghana., Amagloh FK; Department of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, Ghana., Morata A; Food Technology Department, Technical College of Agricultural Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain., Han S; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Publikováno v: Membranes [Membranes (Basel)] 2021 Dec 01; Vol. 11 (12). Date of Electronic Publication: 2021 Dec 01.

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A.

Autor: Atuna RA; Department of Food Science and Technology, University for Development Studies, Tamale, Ghana., Achaglinkame MA; Department of Agricultural Mechanization and Irrigation Technology, University for Development Studies, Tamale, Ghana., Accorley TAS; Department of Food Science and Technology, University for Development Studies, Tamale, Ghana., Amagloh FK; Department of Food Science and Technology, University for Development Studies, Tamale, Ghana.

Publikováno v: Frontiers in nutrition [Front Nutr] 2021 Jun 07; Vol. 8, pp. 646051. Date of Electronic Publication: 2021 Jun 07 (Print Publication: 2021).

Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model.

Autor: Amagloh FK; Food Science & Technology Department, Faculty of Agriculture, University for Development Studies, Nyankpala, Ghana. fkamagloh@uds.edu.gh., Atuna RA; Department of Agricultural Biotechnology and Molecular Biology, Faculty of Agriculture, University for Development Studies, Nyankpala, Ghana. richtuna024@gmail.com., McBride R; Department of Life & Sports Science, Faculty of Engineering and Science, University of Greenwich at Medway, Central Avenue Chatham Maritime, Kent ME4 4TB, UK. richard_mcbride@hotmail.co.uk., Carey EE; International Potato Centre, Kumasi, Ghana. e.carey@cgiar.org., Christides T; Department of Life & Sports Science, Faculty of Engineering and Science, University of Greenwich at Medway, Central Avenue Chatham Maritime, Kent ME4 4TB, UK. T.Christides@greenwich.ac.uk.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2017 Jul 22; Vol. 6 (7). Date of Electronic Publication: 2017 Jul 22.