Підписатись
Professor Emmanuel Ohene Afoakwa
Professor Emmanuel Ohene Afoakwa
Ghana Communication Technology University
Підтверджена електронна адреса в gctu.edu.gh - Домашня сторінка
Назва
Посилання
Посилання
Рік
Chocolate science and technology
EO Afoakwa
John Wiley & Sons, 2016
9672016
Flavor formation and character in cocoa and chocolate: a critical review
EO Afoakwa, A Paterson, M Fowler, A Ryan
Critical reviews in food science and nutrition 48 (9), 840-857, 2008
7892008
Factors influencing rheological and textural qualities in chocolate–a review
EO Afoakwa, A Paterson, M Fowler
Trends in Food Science & Technology 18 (6), 290-298, 2007
7102007
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
5692016
Effects of particle size distribution and composition on rheological properties of dark chocolate
EO Afoakwa, A Paterson, M Fowler
European Food Research and Technology 226 (6), 1259-1268, 2008
2882008
Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
EO Afoakwa, J Quao, J Takrama, AS Budu, FK Saalia
Journal of food science and technology 50 (6), 1097-1105, 2013
2732013
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
EO Afoakwa, A Paterson, M Fowler, J Vieira
Journal of food engineering 87 (2), 181-190, 2008
2272008
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
EO Afoakwa, A Paterson, M Fowler, A Ryan
Food Chemistry 113 (1), 208-215, 2009
2142009
Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
RP Aidoo, F Depypere, EO Afoakwa, K Dewettinck
Trends in Food Science & Technology 32 (2), 84-96, 2013
2012013
Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest
EO Afoakwa, S Sefa-Dedeh
Food Chemistry 75 (1), 85-91, 2001
1942001
Cocoa polyphenols and inflammatory markers of cardiovascular disease
N Khan, O Khymenets, M Urpí-Sardà, S Tulipani, M Garcia-Aloy, ...
Nutrients 6 (2), 844-880, 2014
1832014
Cocoa production and processing technology
EO Afoakwa
CRC Press, 2014
1782014
Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm.
D Polycarp, EO Afoakwa, AS Budu, E Otoo
International Food Research Journal 19 (3), 2012
1702012
Cocoa and coffee fermentations
RF Schwan, GH Fleet
CRC Press, 2014
1672014
Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry
EO Afoakwa, A Paterson, M Fowler, J Vieira
Food research international 41 (7), 751-757, 2008
1642008
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
EO Afoakwa, A Paterson, M Fowler, J Vieira
Journal of Food Engineering 89 (2), 128-136, 2008
1582008
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
EO Afoakwa, A Paterson, M Fowler, J Vieira
International Journal of Food Science and Technology 44 (1), 111-119, 2009
1562009
Effect of nixtamalization on the chemical and functional properties of maize
S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa
Food Chemistry 86 (3), 317-324, 2004
1522004
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics
RP Aidoo, EO Afoakwa, K Dewettinck
Journal of Food Engineering 126, 35-42, 2014
1482014
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with …
RP Aidoo, EO Afoakwa, K Dewettinck
LWT-Food Science and Technology 62 (1), 592-597, 2015
1352015
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