| Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana F Akabanda, EH Hlortsi, J Owusu-Kwarteng BMC public health 17, 1-9, 2017 | 445 | 2017 |
| 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, 1-8, 2017 | 167 | 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 | 149 | 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 | 123 | 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, 1-10, 2015 | 116 | 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 | 111 | 2014 |
| Microbial safety of milk production and fermented dairy products in Africa J Owusu-Kwarteng, F Akabanda, D Agyei, L Jespersen Microorganisms 8 (5), 752, 2020 | 106 | 2020 |
| 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 | 65 | 2012 |
| Indigenous African fermented dairy products: Processing technology, microbiology and health benefits D Agyei, J Owusu-Kwarteng, F Akabanda, S Akomea-Frempong Critical reviews in food science and nutrition 60 (6), 991-1006, 2020 | 61 | 2020 |
| Prevalence and Characteristics of Listeria monocytogenes Isolates in Raw Milk, Heated Milk and Nunu, a Spontaneously Fermented Milk Beverage, in Ghana J Owusu-Kwarteng, A Wuni, F Akabanda, L Jespersen Beverages 4 (2), 40, 2018 | 44 | 2018 |
| Process characteristics and microbiology of fura produced in Ghana J Owusu-Kwarteng, K Tano-Debrah, RLK Glover, F Akabanda Nature and Science 8 (8), 41-51, 2010 | 41 | 2010 |
| Effects of blanching and natural convection solar drying on quality characteristics of red pepper (Capsicum annuum L.) J Owusu-Kwarteng, FKK Kori, F Akabanda International Journal of Food Science 2017, 2017 | 20 | 2017 |
| Plant-based alkaline fermented foods as sustainable sources of nutrients and health-promoting bioactive compounds J Owusu-Kwarteng, D Agyei, F Akabanda, RA Atuna, FK Amagloh Frontiers in Sustainable Food Systems 6, 885328, 2022 | 12 | 2022 |
| Applicability of nixtamalization in the processing of millet-based maasa, a fermented food in Ghana J Owusu-Kwarteng, F Akabanda Journal of Food Research 2 (1), 59, 2013 | 11 | 2013 |
| Nunu, a West African fermented yogurt-like milk product J Owusu-Kwarteng, F Akabanda, P Johansen, L Jespersen, DS Nielsen Yogurt in health and disease prevention, 275-283, 2017 | 10 | 2017 |
| Partial characterization of bacteriocins produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A isolated from Fura, a Millet-based fermented food in Ghana J Owusu-Kwarteng, K Tano-Debrah, F Akabanda, DS Nielsen, ... Journal of Food Research 2 (1), 50, 2013 | 10 | 2013 |
| Effects of mechanical dehulling on microbiological characteristics and chemical changes during processing of Parkia biglobosa seeds into dawadawa, a West African alkaline … F Akabanda, C Parkouda, J Suurbaar, AM Donkor, J Owusu-Kwarteng Journal of the Ghana Science Association 17 (2), 13-19, 2018 | 9 | 2018 |
| Soybean Fortification of Maasa: A Ghanaian Fermented Millet-Based Cake J Owusu-Kwarteng, F Akabanda Canadian Journal of Pure and Applied Science 8 (1), 2733-2738, 2014 | 9 | 2014 |
| Effect of soybean fortification on fermentation characteristics and consumer acceptability of Hausa koko, a Ghanaian fermented porridge J Owusu-Kwarteng, F Akabanda, RLK Glover Journal of Applied Biosciences 28, 1712-1717, 2010 | 6 | 2010 |
| Potential of shea fruit-based ingredients for the feed industry MN Donkor, R Mosobil, EA Abaah, C Kanati, F Akabanda, AM Donkor Agriculture & Food Security 10, 1-10, 2021 | 4 | 2021 |
