Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Emmanuel Plas Otwe"'
Autor:
Daniel Sakyi Agyirifo, Theophilus Abonyi Mensah, Andrews Senyenam Yao Senya, Alphonse Hounkpe, Cindy Deladem Dornyoh, Emmanuel Plas Otwe
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21584- (2023)
The impact of staphylococci on food poisoning and infections could be higher than previously reported. In this study, we characterised the occurrence and coexistence of antimicrobial resistance and virulence genes of staphylococci isolates in foods.
Externí odkaz:
https://doaj.org/article/dfc9a34a5af645be94592e2776f0040a
Autor:
Daniel S. Agyirifo, Mark Wamalwa, Emmanuel Plas Otwe, Isaac Galyuon, Steven Runo, Jemmy Takrama, Joseph Ngeranwa
Publikováno v:
Heliyon, Vol 5, Iss 7, Pp e02170- (2019)
Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermenta
Externí odkaz:
https://doaj.org/article/57c45e9bbc434da895f2b05448d5df2c
Autor:
Daniel Sakyi Agyirifo, Theophilus Abonyi Mensah, Andrews Seyenam Yao Senya, Meshach Assan, Emmanuel Plas Otwe
Publikováno v:
African Journal of Biological Sciences. 4:92-102
The prevalence and type of microorganisms present on surfaces is an important factor to consider in infection outbreaks. The study identified bacterial isolates from Automated Teller Machines (ATMs) and screened the isolates against antibiotics of am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d45f5ecae9c8d9a79aeafe5949dc80d
https://doi.org/10.33472/afjbs.4.3.2022.92-102
https://doi.org/10.33472/afjbs.4.3.2022.92-102
Autor:
Samuel Obeng Apori, Joshua Yeboah Asiamah, Andrews Danquah, Emmanuel Plas Otwe, Emmanuel Hanyabui
Publikováno v:
African Journal of Environmental Science and Technology. 15:262-269
Soil contamination through oil spillage accumulates in the soil and affect plant growth. The study was conducted to examine the effect of spilled engine oil on soil nutrients and germination of seed in the in the Central region of Ghana. Ten samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6edb1f6708b808899e1317eadbc0b6f4
https://doi.org/10.5897/ajest2021.2999
https://doi.org/10.5897/ajest2021.2999
Autor:
Salisu Shaban, Foster Kyei, Joseph Awuni, Andrews Danquah, Moses Teye, Emmanuel Plas Otwe, Theophilus Odoom, Benjamin Obukowho Emikpe
Publikováno v:
PAMJ - One Health. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd60bfb6028443b4bd51158f83b0851a
https://doi.org/10.11604/pamj-oh.2022.7.1.30359
https://doi.org/10.11604/pamj-oh.2022.7.1.30359
Publikováno v:
African Journal of Biotechnology. 18:591-602
The study was carried out to assess genetic diversity among forty-one sorghum accessions obtained from Savanna Agricultural Research Institute (SARI), Nyankpala, Northern Region of Ghana and the germplasm collection of Department of Molecular Biology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b8e2558ff67e637c32b26ad04cae275
https://doi.org/10.5897/ajb2019.16767
https://doi.org/10.5897/ajb2019.16767
Publikováno v:
Tropical Plant Biology. 10:57-67
Cowpea [Vigna unguiculata L. (Walp)] is grown mainly for its protein-rich grains and is consumed in various forms in sub-Saharan Africa. Average grain yield in farmers’ fields is generally low due to a number of biotic and abiotic stresses. One hun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b28e9889596ecd95b3afb7526da6d46c
https://doi.org/10.1007/s12042-017-9184-9
https://doi.org/10.1007/s12042-017-9184-9
Autor:
Steven Runo, Isaac K. A. Galyuon, Emmanuel Plas Otwe, Jemmy Takrama, Agyirifo Ds, Joseph N. Ngeranwa, Mark Wamalwa
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 7, Pp e02170-(2019)
Heliyon, Vol 5, Iss 7, Pp e02170-(2019)
Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f273398d0997a18ae336eaccd81f6c4
http://europepmc.org/articles/PMC6667825
http://europepmc.org/articles/PMC6667825