James Owusu-Kwarteng

Publication Activity (10 Years)

Years Active: 2014-2023
Publications (10 Years): 6

Top Topics

Health Information

Mild Cognitive Impairment

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

International journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K Boakai, Olufemi S Ajayi, James Owusu-Kwarteng
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods (Basel, Switzerland) 12 (6) (2023)
Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K Boakai, Olufemi S Ajayi, James Owusu-Kwarteng
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. Foods (Basel, Switzerland) 12 (6) (2023)
James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irène Ivette Ouoba, Lene Jespersen
Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments. Critical reviews in food science and nutrition (2020)
James Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei, Lene Jespersen
Microbial Safety of Milk Production and Fermented Dairy Products in Africa. Microorganisms 8 (5) (2020)
Dominic Agyei, James Owusu-Kwarteng, Fortune Akabanda, Samuel Akomea-Frempong
Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical reviews in food science and nutrition 60 (6) (2019)
James Owusu-Kwarteng, Francis K K Kori, Fortune Akabanda
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.). International journal of food science 2017 (2017)
Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen
The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. International journal of food science 2014 (2014)