Fidelis Mawunyo Kwasi Kpodo
Fidelis Mawunyo Kwasi Kpodo
Senior Lecturer:Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho
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Pectin isolation and characterization from six okra genotypes
FM Kpodo, JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris, ...
Food Hydrocolloids 72, 323-330, 2017
Health risk assessment and levels of toxic metals in fishes (Oreochromis noliticus and Clarias anguillaris) from Ankobrah and Pra basins: Impact of illegal mining activities on …
NK Kortei, ME Heymann, EK Essuman, FM Kpodo, PT Akonor, SY Lokpo, ...
Toxicology Reports 7, 360-369, 2020
Structure-function relationships in pectin emulsification
FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos
Food Biophysics 13, 71-79, 2018
Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
V Abe-Inge, JK Agbenorhevi, FM Kpodo, OA Adzinyo
Rynnye Lyan Resources, 2018
Antioxidant, total phenols and proximate constituents of four tropical leafy vegetables
E Obeng, FM Kpodo, CO Tettey, EK Essuman, OA Adzinyo
Scientific African 7, e00227, 2020
Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes
FMK Jochebed O. Graham, Jacob K. Agbenorhevi
American Journal of Food and Nutrition 5 (3), 90-94, 2017
Fruit and Vegetable Consumption Patterns and Preferences of Students in a Ghanaian Polytechnic
KFM ., Mensah C., Dzah C.S
World Journal of Nutrition and Health 3 (3), 53-59, 2015
Okra pectin as lecithin substitute in chocolate
DN Datsomor, JK Agbenorhevi, FM Kpodo, IN Oduro
Scientific African 3, e00070, 2019
Application of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy …
FM Kpodo, EO Afoakwa, BB Amoa, FKS Saalia, AS Budu
International Food Research Journal 20 (2), 811-818, 2013
Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt
ASBFKS Fidelis Mawunyo Kwasi Kpodo, Emmanuel Ohene Afoakwa*, Betty Bediako Amoa
Journal of Nutritional Health & Food Engineering 1 (2), 2014
Structure and physicochemical properties of Ghanaian grewia gum
FM Kpodo, JK Agbenorhevi, K Alba, AM Smith, GA Morris, V Kontogiorgos
International journal of biological macromolecules 122, 866-872, 2019
Mineral composition, antioxidant properties, phytochemical and anti-nutrient composition of African palmyra palm (Borassus aethiopum) fruit flour
V Abe-Inge, C Arthur, JK Agbenorhevi, FM Kpodo
American Journal of Food and Nutrition, 2018
Utilization of brown rice flour and peanut paste in cake production
VK Asimah, FM Kpodo, OA Adzinyo, CS Dzah
American Journal of Food Science and Technology 4 (5), 129-134, 2016
Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles
V Abe-Inge, ES Asaam, JK Agbenorhevi, NM Bawa, FM Kpodo
Cogent Food & Agriculture 6 (1), 1749216, 2020
Energy drink: the consumption prevalence, and awareness of its potential health implications among commercial drivers in the Ho municipality of Ghana
EY Saku, P Nuro-Ameyaw, PC Amenya, FM Kpodo, P Esua-Amoafo, ...
BMC Public Health 20 (1), 1-13, 2020
Survey and evaluation of okra pectin extracted at different maturity stages
JK Agbenorhevi, FM Kpodo, BKB Banful, IN Oduro, V Abe-Inge, ...
Cogent Food & Agriculture 6 (1), 1760476, 2020
Development and Assessment of Conformance of Cowpea Flour for Cake Production
MC Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem
International Journal of Nutrition and Food Sciences 4 (3), 320-325, 2015
Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt
KMK Fidelis, AO Emmanuel, AB Betty, SK Firibu
International Journal of Nutrition and Food Sciences 3 (3), 187-193, 2014
Effect of okra pectin on the sensory, physicochemical and microbial quality of Yoghurt
M Tobil, CY Deh, JK Agbenorhevi, GO Sampson, FM Kpodo
Food and Nutrition Sciences 11 (6), 442-456, 2020
Pasting properties of starch-okra pectin mixed system
N Musah Bawa, J K. Agbenorhevi, F M. Kpodo, GO Sampson
CYTA-Journal of Food 18 (1), 742-746, 2020
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