Kwaku Tano-Debrah
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Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana
WK Amoa‐Awua, E Sampson, K Tano‐Debrah
Journal of Applied Microbiology 102 (2), 599-606, 2007
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
C Parkouda, DS Nielsen, P Azokpota, L Ivette Irène Ouoba, ...
Critical Reviews in Microbiology 35 (2), 139-156, 2009
Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana
APH Kunadu, DB Ofosu, E Aboagye, K Tano-Debrah
Food control 69, 324-330, 2016
Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)
DS Nielsen, S Hønholt, K Tano‐Debrah, L Jespersen
Yeast 22 (4), 271-284, 2005
Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products
J Owusu-Kwarteng, A Wuni, F Akabanda, K Tano-Debrah, L Jespersen
BMC microbiology 17 (1), 1-8, 2017
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product
F Akabanda, J Owusu-Kwarteng, K Tano-Debrah, RLK Glover, ...
Food Microbiology 34 (2), 277-283, 2013
Microbiological characteristics of Ghanaian traditional fermented milk product, Nunu
F Akabanda, J Owusu-Kwarteng, RLK Glover, K Tano-Debrah
Nature and Science 8 (9), 178-187, 2010
Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough
J Owusu-Kwarteng, K Tano-Debrah, F Akabanda, L Jespersen
BMC microbiology 15 (1), 1-10, 2015
The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana
F Akabanda, J Owusu-Kwarteng, K Tano-Debrah, C Parkouda, ...
International journal of food science 2014, 2014
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
EM Obilie, K Tano-Debrah, WK Amoa-Awua
International journal of food microbiology 93 (1), 115-121, 2004
Enzyme‐assisted aqueous extraction of fat from kernels of the shea tree,Butyrospermum parkii
K Tano‐Debrah, Y Ohta
Journal of the American Oil Chemists' Society 71 (9), 979-983, 1994
Role of protein and amino acids in infant and young child nutrition: protein and amino acid needs and relationship with child growth
R Uauy, A Kurpad, K Tano-Debrah, GE Otoo, GA Aaron, Y Toride, ...
Journal of nutritional science and vitaminology 61 (Supplement), S192-S194, 2015
An inoculum for the aerobic treatment of wastewaters with high concentrations of fats and oils
K Tano-Debrah, S Fukuyama, N Otonari, F Taniguchi, M Ogura
Bioresource technology 69 (2), 133-139, 1999
Microorganisms associated with Maari, a Baobab seed fermented product
C Parkouda, L Thorsen, CS Compaoré, DS Nielsen, K Tano-Debrah, ...
International Journal of Food Microbiology 142 (3), 292-301, 2010
Enzyme-assisted aqueous extraction of shea fat: a rural approach
K Tano-Debrah, Y Ohta
Journal of the American Oil Chemists’ Society 72, 251-256, 1995
Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
H Aidoo, E Sakyi-Dawson, K Tano-Debrah, FK Saalia
Food Research International 43 (1), 79-85, 2010
Identification of lactic acid bacteria isolated during traditional fura processing in Ghana
J Owusu-Kwarteng, F Akabanda, DS Nielsen, K Tano-Debrah, ...
Food microbiology 32 (1), 72-78, 2012
Aqueous extraction of coconut oil by an enzyme‐assisted process
K Tano‐Debrah, Y Ohta
Journal of the Science of Food and Agriculture 74 (4), 497-502, 1997
Variability of Baobab (Adansonia digitata L.) fruits’ physical characteristics and nutrient content in the West African Sahel
C Parkouda, H Sanou, A Tougiani, A Korbo, DS Nielsen, K Tano-Debrah, ...
Agroforestry systems 85, 455-463, 2012
Microbial modification of the texture of grated cassava during fermentation into akyeke
EM Obilie, K Tano-Debrah, WK Amoa-Awua
International journal of food microbiology 89 (2-3), 275-280, 2003
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