Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Selorm Yao-Say Solomon Adade"'
Autor:
Pengfei Zheng, Selorm Yao-Say Solomon Adade, Yanna Rong, Songguang Zhao, Zhang Han, Yuting Gong, Xuanyu Chen, Jinghao Yu, Chunchi Huang, Hao Lin
Publikováno v:
Foods, Vol 13, Iss 11, p 1708 (2024)
During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible–near–infrared spectroscopy
Externí odkaz:
https://doaj.org/article/3cb2aeb1265343e8a981005099a5a042
Autor:
John-Nelson Ekumah, Xu Han, Qiufang Liang, Lixin Kang, Benxi Wei, Arif Rashid, Muhammad Safiullah Virk, Abdul Qayum, Selorm Yao-Say Solomon Adade, Nana Adwoa Nkuma Johnson, Xiaofeng Ren
Publikováno v:
Foods, Vol 12, Iss 21, p 3992 (2023)
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural cha
Externí odkaz:
https://doaj.org/article/314c6bfa07c44381b5dcdd37df771393
Autor:
Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Beverages, Vol 9, Iss 3, p 62 (2023)
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, the Box-Behnken design and the response surface methodology were used to obtain optimized ultrasonic parameters for producing ultrasound-assisted fermen
Externí odkaz:
https://doaj.org/article/24f990f9d16746058d3f94fcfe069015
Autor:
Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Publikováno v:
Fermentation, Vol 9, Iss 6, p 495 (2023)
Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory compon
Externí odkaz:
https://doaj.org/article/49e3e406a4d242f6b3b0050289413f93
Autor:
Songguang Zhao, Selorm Yao-Say Solomon Adade, Zhen Wang, Jizhong Wu, Tianhui Jiao, Huanhuan Li, Quansheng Chen
Publikováno v:
Food Chemistry. 423:136208
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a96d4fd2ea4e84edbd514d4117c8065
https://doi.org/10.1016/j.foodchem.2023.136208
https://doi.org/10.1016/j.foodchem.2023.136208
Autor:
Arboh, Francisca, Owusu, Esther Agyeiwaa, Addai-Dansoh, Stephen, Atingabilli, Samuel, Ewuradjoa Quansah, Baaba Boadziwa Sackey, Adwoa Asantewaa Acquah Tyse, Selorm Yao-Say Solomon Adade, Darko, Nana Ama Anokyewaa, Akpene Yawa Amaglo
Despite the recent research interest in examining the impact of patient-centered care (PCC) on quality healthcare delivery, various studies fall short in explaining physicians’ perceptions of PCC and its effects on their quality healthcare delivery
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3359acbabbb00a4d7a0c58238f70e537
Autor:
Suleiman A. Haruna, Huanhuan Li, Wenya Wei, Wenhui Geng, Selorm Yao-Say Solomon Adade, Muhammad Zareef, Ngouana Moffo A. Ivane, Quansheng Chen
Publikováno v:
Analytical Methods. 14:2989-2999
Given the nutritional importance of peanuts, this study examined the free amino acid (FAA) and crude protein (CP) content in raw peanut seeds. Near-infrared spectroscopy (NIRS) was employed in combination with variable selection algorithms after succ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fbc606ea3aa5d12d93df92b5955fd1d
https://doi.org/10.1039/d2ay00875k
https://doi.org/10.1039/d2ay00875k
Autor:
Selorm Yao-Say Solomon Adade, Hao Lin, Suleiman A. Haruna, Nana Adwoa Nkuma Johnson, Alberta Osei Barimah, Afang Zhu, Zeyu Chen, John-Nelson Ekumah, Wang Fuyun, Huanhuan Li, Quansheng Chen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad8dfe1cb7898bebfee2a02b8f10b194
https://doi.org/10.2139/ssrn.4445171
https://doi.org/10.2139/ssrn.4445171
Autor:
Selorm Yao-Say Solomon Adade, Hao Lin, Suleiman A. Haruna, Nana Adwoa Nkuma Johnson, Afang Zhu, Zeyu Chen, John-Nelson Ekumah, Akwasi Akomeah Agyekum, Huanhuan Li, Quansheng Chen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::900ff0f55c60188ddaa2fb1ad6ca555f
https://doi.org/10.2139/ssrn.4342039
https://doi.org/10.2139/ssrn.4342039
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:5145-5172
Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785d99588647a760e76f3a2de925001c
https://doi.org/10.1111/1541-4337.12823
https://doi.org/10.1111/1541-4337.12823