| Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review JE Kongor, M Hinneh, D Van de Walle, EO Afoakwa, P Boeckx, ... Food Research International 82, 44-52, 2016 | 568 | 2016 |
| Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans EO Afoakwa, JE Kongor, J Takrama, AS Budu Faculty of Food Science & Technology, UPM, 2013 | 123 | 2013 |
| Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. EO Afoakwa, JE Kongor, JF Takrama, AS Budu International Food Research Journal 20 (3), 2013 | 91 | 2013 |
| Constraints for future cocoa production in Ghana JE Kongor, H De Steur, D Van de Walle, X Gellynck, EO Afoakwa, ... Agroforestry Systems 92, 1373-1385, 2018 | 72 | 2018 |
| Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana JE Kongor, P Boeckx, P Vermeir, D Van de Walle, G Baert, EO Afoakwa, ... Agroforestry Systems 93, 1455-1467, 2019 | 70 | 2019 |
| Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beans JE Kongor, JF Takrama, AS Budu, H Mensah-Brown, EO Afoakwa David Publishing, 2013 | 48 | 2013 |
| From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action L Goya, JE Kongor, S de Pascual-Teresa International Journal of Molecular Sciences 23 (22), 14365, 2022 | 45 | 2022 |
| Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans EO Afoakwa, JE Kongor, JF Takrama, AS Budu, H Mensah-Brown David Publishing, 2013 | 40 | 2013 |
| Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa L Chiwona-Karltun, D Nyirenda, CN Mwansa, JE Kongor, L Brimer, ... Economic Botany 69, 42-56, 2015 | 35 | 2015 |
| Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans EO Afoakwa, JE Kongor, AS Budu, H Mensah-Brown, JF Takrama African Journal of Food, Agriculture, Nutrition and Development 15 (1), 9651 …, 2015 | 31 | 2015 |
| Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented … EO Afoakwa, EJ Kongor, GA Annor, R Adjonu International Journal of Food Sciences and Nutrition 61 (5), 449-462, 2010 | 31 | 2010 |
| Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink DRA Muhammad, JE Kongor, K Dewettinck Journal of food science and technology 58, 3933-3941, 2021 | 25 | 2021 |
| A validated HPLC–FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder VO Kyei-Baffour, JE Kongor, G Anyebuno, AS Budu, SK Firibu, ... LWT 148, 111790, 2021 | 16 | 2021 |
| Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region L Chiwona-Karltun, EO Afoakwa, D Nyirenda, CN Mwansa, JE Kongor, ... Faculty of Food Science & Technology, UPM, 2015 | 15 | 2015 |
| Souring and starch behaviour during co-fermentation of cassava and soybean into gari ‘farina’ EO Afoakwa, JE Kongor, AS Budu, GA Annor | 7 | 2010 |
| Cocoa production in the 2020s: Challenges and solutions JE Kongor, M Owusu, C Oduro-Yeboah CABI Agriculture and Bioscience 5 (1), 102, 2024 | 5 | 2024 |
| Processing of cocoa and development of chocolate beverages JE Kongor, D Rahadian Aji Muhammad Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and …, 2024 | 4 | 2024 |
| Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate JE Kongor, S de Pascual‐Teresa, M Owusu, VO Kyei‐Baffour, ... Journal of the Science of Food and Agriculture 104 (1), 184-195, 2024 | 4 | 2024 |
| Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate JE Kongor, M Owusu, S de Pascual‐Teresa, MD Álvarez, VO Kyei‐Baffour, ... Journal of the Science of Food and Agriculture 104 (15), 9603-9616, 2024 | | 2024 |
| Technical report on stakeholdersforum on the validation of the International Trade Centre (ITC) coffee manual for farmers and agro-processors, CSIR-Food Research Institute … JE Kongor, M Owusu, J Ampah, E Ayeh, J Addo CSIR-Food Research Institute, 2023 | | 2023 |
