Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).

Autor: Hinneh M; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: hinnehmichael@gmail.com., Abotsi EE; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van de Walle D; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Tzompa-Sosa DA; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Winne A; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Simonis J; Puratos - Belcolade, Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium., Messens K; Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van Durme J; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana., De Cooman L; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Dewettinck K; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jun; Vol. 132, pp. 109116. Date of Electronic Publication: 2020 Feb 20.

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.

Autor: Bomfeh K; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Jacxsens L; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Amoa-Awua WK; Food Research Institute, Accra, Ghana., Tandoh I; Food Research Institute, Accra, Ghana., Afoakwa EO; Department of Nutrition and Food Science, University of Ghana, Legon, Ghana., Gamarro EG; Food and Agriculture Organization of the United Nations, Rome, Italy., Ouadi YD; Food and Agriculture Organization of the United Nations, Rome, Italy., De Meulenaer B; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Sep; Vol. 99 (12), pp. 5417-5423. Date of Electronic Publication: 2019 Jun 05.

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.

Autor: Hinneh M; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: Michael.Hinneh@UGent.be., Semanhyia E; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van de Walle D; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Winne A; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Tzompa-Sosa DA; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Scalone GLL; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., De Meulenaer B; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., Messens K; Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium., Van Durme J; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., De Cooman L; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Dewettinck K; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Sep; Vol. 111, pp. 607-620. Date of Electronic Publication: 2018 May 26.

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation.

Autor: Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., Quao J; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., Takrama J; Cocoa Research Institute of Ghana, P. O. Box 8, New Tafo, Akim Eastern Region Ghana., Budu AS; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., Saalia FK; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2013 Dec; Vol. 50 (6), pp. 1097-105. Date of Electronic Publication: 2011 Jul 15.

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.

Autor: Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana. e_afoakwa@yahoo.com, Kongor EJ, Annor GA, Adjonu R

Publikováno v: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2010 Aug; Vol. 61 (5), pp. 449-62.