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Felix Engmann
Felix Engmann
Kumasi Technical University
Email verificata su kstu.edu.gh
Titolo
Citata da
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Anno
Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology
W Tchabo, Y Ma, FN Engmann, H Zhang
Industrial Crops and Products 63, 214-225, 2015
1132015
Proximate and mineral composition of snail (Achatina achatina) meat; any nutritional justification for acclaimed health benefits
FN Engmann, NA Afoakwah, PO Darko, W Sefah
Journal of Basic and Applied Scientific Research 3 (4), 8-15, 2013
712013
Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango
EE Abano, LK Sam-Amoah, J Owusu, FN Engmann
Croatian journal of food science and technology 5 (1), 1-10, 2013
492013
Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice
FN Engmann, Y Ma, W Tchabo, H Ma
Journal of food processing and preservation 39 (6), 854-862, 2015
482015
Microwave-vacuum drying effect on drying kinetics, lycopene and ascorbic acid content of tomato slices
AE Ekow, MA Haile, O John, EF Narku
Journal of Stored Products and Postharvest Research 4 (1), 11-22, 2013
412013
The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry …
FN Engmann, Y Ma, H Zhang, L Yu, N Deng
Journal of the Science of Food and Agriculture 94 (11), 2345-2356, 2014
312014
Physico-chemical and pasting characteristics of flour and starch from aerial yam
RE Sanful, FN Engmann
American Journal of Food Science and Nutrition 3 (1), 1-7, 2016
262016
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice.
NF Engmann, YK Ma, X Ying, Y Qing
Czech Journal of Food Sciences 31 (1), 2013
222013
A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat
FN Engmann, WO Ellis, VP Dzogbefia, M Yong-Kun, E Abano, J Owusu
University of Cape Coast, 2012
142012
Effect of enzymatic treatment on phytochemical compounds and volatile content of mulberry (Morus nigra) must by multivariate analysis.
W Tchabo, Y Ma, FN Engmann, H Ye
Journal of Food & Nutrition Research 54 (2), 2015
82015
Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour
E Mingle, RE Sanful, FN Engmann
Int. J. Innov. Food. Sci. Technol 5, 5, 2017
72017
Optimization of Ultrasonic and High Hydrostatic Pressure Conditions on Quality Parameters of Mulberry (Morus Moraceae) Juice Using Response Surface …
FN Engmann, Y Ma, W Tchabo, H Ma, H Zhang
Journal of food quality 37 (5), 297-308, 2014
72014
The Impact of Lifestyle Variables and Dietary Patterns on Non-Communicable Diseases
AA Newlove, AA Hannah, EN Felix, A Charles
Journal of Chemical, Biological and Physical Sciences (JCBPS) 3 (1), 264, 2012
42012
Influence of two inocula levels of Saccharomyces bayanus, BV 818 on fermentation and physico-chemical properties of fermented tomato (Lycopersicon esculentum Mill.) juice
J Owusu, H Ma, EE Abano, FN Engmann
African Journal of Biotechnology 11 (33), 8241-8249, 2012
32012
Evaluation of the physico-chemical, functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum)
FN Engmann, RE Sanful
Int. J. Food Sci Nutr 3 (26), 10.28933, 2019
22019
THE EFFECT OF TOMATO WINE pH ON ITS BUFFER CAPACITY
J Owusu, H Ma, NA Afoakwah, A Amissah, FN Engmann
Annals Food Science and Technology 15 (2), 265-269, 2014
12014
Study on the Effects of High Hydrostatic Pressure, Ultrasonication, and Heat on Mulberry (Morus Moraceae) Juice Quality Characteristics
FN Engmann
Unpublished Doctor's Degree Thesis, Jiangsu University, Zhenjiang, CHN, 2013
12013
Assessment of the Physico-chemical, Functional and sensory attributes of fufu flour developed from bitter yam (Dioscorea dumetorum)
FN Engmann, RE Sanful
International Conference on Applied Science and Technology Conference …, 2021
2021
The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice
YK Ma, FN Engmann, R Sanful
International Food Research Journal (Malaysia), 2020
2020
The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice.
FN Engmann, YK Ma, R Sanful
International Food Research Journal 27 (1), 2020
2020
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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