Research Publications

105 Sampson, G. O., Afoakwa, E. O., Nyirenda, D., Mwansa, C. N., Brimer, L., & Chiwona-Karltun, L. (2021). Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa. European Journal of Agriculture and Food Sciences, 4 (1) 20-26. http://dx.doi.org/10.24018/ejfood.2022.4.1.419
104 Kyei-Baffour, V. O., Kongor, J. E., Anyebuno, G., Budu, A. S., Saalia, F. K., Afoakwa,
E. O. (2022). A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder. LWT, https://doi.org/10.1016/j.lwt.2021.111790
103 Hinneh, M., Buyssens, W., De Walle, D. V., De Winne, A., Tzompa-Sosa, D. A., Simonis, J., Messens, K., Jim Van Durme, J., Afoakwa, E. O., De Cooman, L., Dewettinck, K. (2022). The influence of fermentation and roasting in function of pod storage on aroma volatile formation and sensory aspects of forastero cocoa beans. Food Chemistry (In Press).
102 Afoakwa, E. O., Sampson, G. O., Nyirenda, D., Mwansa, C. N., Brimer, L., &
Chiwona-Karltun, L. (2021). Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations. Asian Journal of Agriculture and Food Sciences, 9 (2). https://doi.org/10.24203/ajafs.v9i2.6556
101 De Wever, J., Tibo De Coninck, T., Everaert, H., Afoakwa, E. O., Coppieters, F., Rottiers, H., Opoku, S. Y., Lowor, S., Dewettinck, K., Lefever, S. and Messens, K. (2021). Selection and validation of reference genes for accurate RT-qPCR gene normalization in cacao beans during fermentation. Tree Genetics & Genomes, 17: 7 (2021). https://doi.org/10.1007/s11295-021-01490-2.
100 Kongor, J. E., Rottiers, H., Lemarcq, V., Van de Walle, D., Baert, G., Afoakwa, E. O., Boeckx, P. & Dewettinck K. (2021). Aroma fingerprinting and flavour profile of dark chocolates made from cocoa beans produced by smallholder farmers in Ghana: influence of cocoa growing region, farm management practices and soil quality. Journal of the Science of Food and Agriculture (In Press).
99 Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A.,
Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2021). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates). Food Research International, 132 (2021). https://doi.org/10.1016/j.foodres.2020.109116
98 SBomfeh, K., Jacxsens, L., De Meulenaer, B., Amoa-Awua, W. K. & Afoakwa, E. O. (2019). Policy Recommendations and Smallholder Guidelines for Improved Fish Smoking Systems. FAO Fisheries and Aquaculture Circular, Rome.   Issue C1178, (2019): 1-28, i, iv, viii
97 Hinneh, M., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). The synergistic effect of pod storage and roasting temperature on the aroma profiles of liquors produced from forastero cocoa beans. Food Research International (In Press).
96 Hinneh, M., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Research International, 125 (2019). https://doi.org/10.1016/j.foodres.2019.108550
95 Bomfeh, K., Jacxsens, L., Amoa-Awua, W. K., Tandoh, I., Afoakwa, E. O., Gamarro, E. G., Ouadi, Y. D., & De Meulenaer, B. (2019). Reducing polycyclic aromatic hydrocarbon (PAH) contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana. Journal of the Science of Food and Agriculture (Accepted and In Press). https://doi.org/10.1002/jsfa.9802
94 Bomfeh, K., Jacxsens, L., Amoa-Awua, W. K., Tandoh, I., Afoakwa, E. O., Gamarro, E. G., Ouadi, Y. D., & De Meulenaer, B. (2019). Efficacy of a novel kiln to yield smoked fish with lower polycyclic aromatic hydrocarbon levels than traditional kilns in Ghana. Food Research International (In Press).
93 Hinneh, M., Van de Walle, D., Haeck, J., Abotsi, E. E., De Winne, A., Saputro, A. D.,
Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques. Journal of Food Engineering, 253, 2019: 59 – 71. https://doi.org/10.1016/j.jfoodeng.2019.02.016.
92 Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques. European Food Research and Technology 245, 837–852 (2019). https://doi.org/10.1007/s00217-018-3221-2
91 Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part I: aroma profiling of chocolates). Food Research International, 119 (2019): 84-98. https://doi.org/10.1016/j.foodres.2019.01.057
90 Hinneh, M., Semanhyia, E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2018). Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. Food Research International, 111 (2018): 607-620. https://doi.org/10.1016/j.foodres.2018.05.064
89 Kongor, J. E., Vermier, P., Van de Walle, D., Baert, G., Afoakwa, E. O., Dewettinck K. & Boeckx, P. (2018). Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana. Agroforestry Systems, (2018). https://doi.org/10.1007/s10457-018-0253-3
88 Kongor, J.E., de Steur, H., van de Walle, D., Gellynck, X., Afoakwa, E.O., Boeckx, P., Dewettinck, K. (2017). Constraints for future cocoa production in Ghana. Agroforestry Systems 3 (2017): 1-17. DOI: 10.1007/s10457-017-0082-9.
87 Mugabe, E., Afoakwa. E. O., Annor, G. & Rwubatse, B. (2017). Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours. International Journal of Food Studies, 6 (1): 34-43
86 Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2017). Functionality of inulin and
polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – Effects of fat content and bulk mixture concentration on rheological, mechanical and melting properties. International Journal of Food Science and Technology 2017, 52 (1), 282–290
85 Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Saalia, F. K. (2016). Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk. African Journal of Food, Agriculture, Nutrition and Development 16 (4):11278-11294. DOI: 10.18697/ajfand.76.16090
84 Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P. &
Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile – a review. Food Research International 82 (2016): 44-52. DOI: 10.1016/j.foodres.2016.01.012
83 Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015). Rheological properties,
melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT – Food Science and Technology, 62 (1): 592-597
82 Chiwona-Karltun, L., Afoakwa, E. O., Nyirenda, D., Mwansa, C, N., Kongor, E. J. &
Brimer, L. (2015). Varietal Diversity and Processing Effects on the Biochemical Composition, Cyanogenic Glucoside Potential (HNCp) and Appearance of Cassava Flours from South-Eastern African Region. International Food Research Journal 22, (3): 973-980 (2015).
81 Afoakwa E. O., Kongor J. E., Budu A.S., Mensah-Brown H., and Takrama J. F. (2015). Changes in Some Biochemical Qualities during Drying of Pulp Pre-conditioned and Fermented Cocoa (Theobroma cacao) Beans. African Journal of Food, Agriculture, Nutrition and Development, 15 (1): 9651-9670
80 Graham, G. A., Ayernor, G., Bediako-Amoa, B., Saalia, F. K., & Afoakwa, E. O.
(2015). Effect of blanching and frying on textural profile and appearance of fried white yam (D. rotundata) chips. Journal of Food Processing and Preservation. 39 (1): 19-29
79 Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S. and Mensah-Brown, H., Takrama, J.
F., (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15 (1): 9635-9650
78 Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Saalia, F. K. (2014). Nutritional
and sensory characterization of full fat and partially defatted peanut soy milk yoghurt. International Journal of Nutrition and Food Science, 3 (32): 187-193. doi: 10.11648/j.ijnfs.20140303.19
77 Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., Takrama, J. F. and Akomanyi, E.
(2014). Changes in Biochemical and Physico-chemical Qualities during Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma cacao) Beans. Journal of Nutritional Health and Food Science, 2 (3): 1-8
76 Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S. and Mensah-Brown,
H. (2014). Changes in Chemical Quality of Cocoa Butter during Roasting of Pulp pre-conditioned and Fermented Cocoa (Theobroma cacao) Beans. International Food Research Journal, 21 (6): 2221-2227
75 Mensah-Brown, H., Afoakwa, E. O. & Winifred, B. W. (2014). Optimization of the
Production of Chocolate-flavoured Soy-peanut Beverage with Acceptable Chemical and Physico-chemical Properties Using a Three-component Constrained Extreme Lattice Mixture Design. Food Science & Quality Management, 23 (2014): 46-54
74 Afoakwa, E. O., Boakye, P. G., Mensah-Brown, H, and Chiwona-Karltun, L. (2014).
Response Surface Methodology for Studying Effects of Pre-processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma Sagittifolium) Leaves during Canning. Journal of Nutritional Health and Food Engineering, 1 (2): 2-7
73 Kpodo, F. M. K., Afoakwa, E. O., Agnes, A. S, & Saalia, F. K. (2014). Effect of
Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-peanut-cow Milk Yoghurt. Journal of Nutritional Health and Food Engineering, 1 (2): 8-14
72 Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Ofosu-Ansah, E.
(2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. Journal of Nutritional Health and Food Science 1 (1): 1-5
71 Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K., (2014). Optimization of Inulin and
Polydextrose as Sucrose Replacers during Sugar-free Chocolate Manufacture – Rheological, Microstructure and Physical Quality Characteristics. Journal of Food Engineering, 126 (2014): 35-42. http://dx.doi.org/10.1016/j.jfoodeng.2013.10.036
70 Mensah-Brown, H., Afoakwa, E. O., & Hinneh, M. (2013). The influence of
blanching time, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum Sinensis) during canning. African Journal of Food, Agriculture, Nutrition and Development, 14 (3): 8848-8871
69 Aidoo, R. P., Depypere, F., Afoakwa, E. O. & Dewettinck, K. (2013). Industrial
Manufacture of Sugar-free Chocolates – Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development. Trends in Food Science and Technology, 32 (2013): 84-96
68 Aidoo, R. P., De Clercq, N., Afoakwa, E. O., & Dewettinck, K., (2013). Optimization of Processing Conditions and Rheological Properties Using Stephan Mixer as Conche in Small-scale Chocolate Processing. International Journal of Food Science and Technology. Published Online – http://dx.doi:10.1111/ijfs.12360
67 Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2013). Chemical
Composition and Physical Quality Characteristics of Ghanaian Cocoa Beans as affected by Pulp Pre-conditioning and Fermentation. Journal of Food Science & Technology 50 (6): 1097 – 1105. http://dx.doi:10.1007/s13197-011-0446-5
66 Kongor, J. E., Takrama, J. F., Budu, A. S., Mensah-Brown, H., & Afoakwa, E. O.
(2013). Effects of Fermentation and Drying on the Fermentation Index and Cut Tests of Pulp Pre-conditioned Ghanaian Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 625-634
65 Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Afoakwa, E. O.
(2013). Changes in Nib Acidity, Proteolysis and Sugar Concentration As Influenced By Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 635-647
64 Afoakwa, E. O., Polycarp, D., Budu, A. S. Otoo, E. & Mensah-Brown, H. (2013).
Variability in Biochemical Composition and Cell Wall Constituents in Seven Species within the Ghanaian Yam (Dioscorea Sp.) Germplasm. African Journal of Agriculture, Food, Nutrition and Development. 13 (4): 8106 – 8127
63 Afoakwa, E. O., Mensah-Brown, H., Budu, A. S. & Mensah, E. (2013). Risk
Assessment of Vacuum-Packed Pouched Tuna Chunks during Industrial Processing Using ISO 22000 and HACCP Systems. International Food Research Journal. Accepted for Publication, 20 (6): 1883-1897. http://www.ifrj.upm.edu.my
62 Afoakwa, E. O., Mensah-Brown, H., Crentsil, G. K., Frimpong, K. & Asante F.
(2013). Application of ISO 22000 in Comparison with HACCP on Industrial Processing of Milk Chocolate. International Food Research Journal, 20 (4): 1771-178. http://www.ifrj.upm.edu.my
61 Afoakwa, E. O., Kongor, J. E., Takrama, J. F., Budu, A. S. & Mensah-Brown, H.
(2013). Effects of Pulp Preconditioning on Total polyphenols, O-diphenols and Anthocyanin concentrations during Fermentation and Drying of Cocoa (Theobroma cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 235-245
60 Afoakwa, E. O., Mensah-Brown, H., & Hinneh, M. (2013). Optimization of Blanching Time, Sodium Metabisulphite (Na2S2O5) Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper (Capsicum sinensis) Using Response Surface Methodology. Journal of Food Science and Engineering. 3 (2013): 285-298
59 Afoakwa, E. O., Kongor, J. E., Takrama, J. F. & Budu, A. S. (2013). Changes in
Acidification, Sugars and Mineral Composition of Cocoa Pulp during Fermentation of Pulp Pre-conditioned Cocoa (Theobroma cacao) Beans. International Food Research Journal, 20 (3): 1215-1222.
58 Afoakwa, E. O., Kongor, J. E., Takrama, J. F. & Budu, A. S. (2013). Changes in nib
acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 20 (4): 1843-1853
57 Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Budu, A. S. (2013). Application of
Multiple-Component Constraint Mixture Design for Studying the Effect of Ingredient Variations on the Chemical Composition and Physico-chemical Properties of Soy-Peanut-Cow Milk Blends. International Food Research Journal, 20 (2): 811-818
56 Anihouvi, V.B., Afoakwa, E.O., Sakyi-Dawson, E., Ayernor, G.S., & Hounhouigan,
J.D. (2012). Application of response surface methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) during fermentation. International Journal of Engineering Science and Technology, 4 (10): 4460-4470
55 Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D.
(2012). Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot esculenta Crantz) Genotypes. Journal of Nutrition and Food Science, 2:129, 1-8.
http://dx.doi.org/10.4172/2155-9600.1000129
54 Polycarp D., Afoakwa, E. O., Budu, A. S. & Otoo, E. (2012). Characterization of
Chemical Composition and Anti-nutritional Factors in Seven Species within the Ghanaian Yam (Dioscorea) Germplasm. International Food Research Journal, 19 (3): 985-992.
53 Graham, S., Ayernor, G. S., Amoa, B., Saalia, F. K. & Afoakwa, E. O. (2012).
Spatial Distribution Of Total Phenolic Content And Enzymic Activities On Browning In White Yam (Dioscorea rotundata) Tubers. Journal of Food Science and Technology. DOI 10.1007/s13197-012-0760-6
52 Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Influence
of Pulp Pre-conditioning on Fermentative Quality in Ghanaian Cocoa (Theobroma cacao) Beans. International Food Research Journal, 19 (2012), 59-66
51 Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Changes
in Total Polyphenols, O-Diphenols and Anthocyanin Concentrations during Fermentation of Pulp-Preconditioned Cocoa (Theobroma Cacao) Beans. International Food Research Journal, 19 (3): 1223-1229
50 Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S.
(2012). Extrusion Cooking of Rice-Groundnut-Cowpea Mixtures – Effects of Extruder Characteristics on Nutritive Value and Physico-functional Properties of Extrudates using Response Surface Methodology. Journal of Food Processing and Preservation, 36 (5) 465-476. doi:10.1111/j.1745-4549.2011.00605.x
49 Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D.
(2011). Application of Multivariate Techniques for Characterizing Composition of Starches and Sugars in Some Traditional and High Yielding Disease-Resistant Cassava (Manihot esculenta Crantz) Varieties. Journal of Nutrition and Food Science, 1:111. http://dx.doi.org/10.4172/2155-9600.1000111
48 Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2011). Effect of
Pulp Pre-conditioning on Acidification, Proteolysis, Sugars and Free Fatty Acids Concentration during Fermentation of Cocoa (Theobroma cacao) Beans. International Journal of Food Science & Nutrition, 62 (7) 755- 764.
DOI: 10.3109/09637486.2011.581224
47 Atuobi, C., Sakyi-Dawson, E., Sefa-Dedeh, S., Afoakwa, E. O. & Budu, A. S. (2011). Microstructural and Physico-Functional Characterisation of Starches from Selected Cowpea (Vigna unguiculata L. Walp.) Varieties Developed for Pest and Disease Resistance. Journal of Nutrition and Food Sciences, 1 (2), 100-104. doi:10.4172/2155-9600.1000104
46 Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Application of
Response Surface Methodology for Studying the Effects of Gestation and Post-Harvest Storage on the Shrinkage Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 30 – 33
45 Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Effect of
Polymeric Coating on the Post-Harvest Quality Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 34 – 38
44 Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2010). Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends. International Journal of Food Engineering, 6 (6): 1 – 23. http://www.bepress.com/ijfe/vol6/iss6/art12
43 Afoakwa, E. O., Kongor, J. E. & Annor, G. A. (2010). Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food. International Journal of Food Sciences and Nutrition, 61 (5), 449 – 462. DOI: 10.3109/096 37480903393 727
42 Afoakwa, E. O., Aidoo, P. R. & Adjonu, R. (2010). Effect of spontaneous fermentation and Amylase Rich Flour (ARF) on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. International Journal of Food Sciences and Nutrition, 61 (3), 256 – 271. DOI: 10.3109/09637480903379460
41 Afoakwa, E. O., Adjonu, R. & Asomaning, J. (2010). Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals. International Journal of Food Science and Technology, 45, 380-386. doi:10.1111/j.1365-2621.2009.02160.x
40 Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2010). Effects of Polymeric Coating and Anti-Fungal Treatment on the Shrinkage Characteristics of Pineapple (Ananas Comosus) Fruits during Storage. International Journal of Fruit Science, 10 (3), 309 – 322. DOI: 10.1080/15538362.2010.510425
39 Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2010). Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using response surface methodology. International Journal of Food Engineering, 6 (4): 1 – 17. http://www.bepress.com/ijfe/vol6/iss4/art4.
38 Annor, G. A., Sakyi-Dawson, E., Sefa-Dedeh, S., Saalia, F. K., Afoakwa, E. O.,
Tano-Debrah, K., & Budu A.S. (2010). Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempeh. Journal of Food Process Engineering, 33 (4): 606-625. doi:10.1111/j.1745-4530.2008.00292.x
37 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Influence of tempering
and fat crystallisation on microstructural and melting properties in dark chocolates. Food Research International, 42 (1): 200 – 209. doi:10.1016/j.foodres.2008.10.007
36 Afoakwa, E. O., Paterson, A., Fowler, M. & Ryan, A. (2009). Matrix Effects of
Flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-MS and GC-Olfactometry. Food Chemistry, 113 (1): 208-215. doi:10.1016/j.foodchem.2008.07.088
35 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Comparative
evaluation of rheological models used for evaluating dark chocolate viscosity. International Journal of Food Science and Technology 2009, 44, 162–167. doi:10.1111/j.1365-2621.2008.01710.x
34 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate. International Journal of Food Science and Technology, 2009, 44, 111–119. doi:10.1111/j.1365-2621.2007.01677.x
33 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates. Journal of Food Engineering, 91 (4): 571-581. doi:10.1016/j.jfoodeng.2008.10.011
32 Afoakwa, E. O., Paterson, A., Fowler, M. & Ryan, A. (2008). Flavor Formation and Character in Cocoa and Chocolate: A Critical Review. Critical Reviews in Food Science and Nutrition, 48 (9): 840 – 857. doi: 10.1080/10408390701719272
31 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, (2): 181 – 190. doi:10.1016/ j.jfoodeng.2007.11.025
30 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89 (2) 128 – 136. doi:10.1016/j.jfoodeng.2008.04.021
29 Afoakwa, E. O. (2008). Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health Implications. African Journal of Food, Agriculture, Nutrition and Development, 8 (4): 1 – 9
28 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Relationships between
Rheological, Textural and Melting Properties of Dark Chocolates as Influenced by Particle Size Distribution and Composition. European Food Research and Technology (2008) 227: 1215 – 1223. doi. 10.1007/s00217-008-0839-5
27 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Modelling Tempering
Behaviour of Dark Chocolates from varying Particle Size Distribution and Fat Content using Response Surface Methodology. Innovative Food Science and Emerging Technologies, 9 (4) 527 – 533. doi:10.1016/j.ifset.2008.02.002
26 Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Characterization of melting properties in dark chocolate from varying particle size distribution and composition using Differential Scanning Calorimetry. Food Research International 41 (7) 751–757. doi:10.1016/j.foodres.2008.05.009
25 Afoakwa, E. O. (2008). Cocoa and Chocolate Consumption – Are There Aphrodisiac and Other Benefits for Human Health? South African Journal of Clinical Nutrition, 21 (3): 107 – 113
24 Afoakwa, E. O., Sefa-Dedeh, S., Budu, A. S., Sakyi-Dawson, E. O. & Asomaning, J.
(2007). Effects of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods. African Journal of Food, Agriculture, Nutrition and Development, 7 (1) pp. 1-18
23 Etsey, A. N., Sakyi-Dawson, E. O. Sefa-Dedeh, S., Afoakwa, E. O., Tano-Debrah, K.
& Annor, G. A. (2007). Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods. African Journal of Biotechnology, 6 (6): 799-802
22 Afoakwa, E. O., Paterson, A. & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science & Technology, 18 (6): 290-298
21 Afoakwa, E. O., Paterson, A. & Fowler, M. (2007). Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology, 226: 1259-1268. doi.10.1007/s00217-007-0652-6.
20 Afoakwa E. O. , Budu, A. S. & Merson, B.A. (2007). Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning. International Journal of Food Sciences and Nutrition, 58, (4) 270 – 281
19 Afoakwa, E. O., Yenyi, S. E. & Sakyi-Dawson, E. (2006). Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety. Journal of Food Engineering, 73 (4) pp. 346-357
18 Afoakwa, E. O., & Aidoo P. R. (2006). Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize. International Journal of Food Engineering: Vol. 2: No. 1, Article 1. http://www.bepress.com/ijfe/vol2/iss1/art1
17 Afoakwa E. O. & Yenyi S. E. (2006). Application of response surface methodology
for studying the influence of soaking, blanching and sodium hexametaphosphate [(NaPO3)6] salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning. Journal of Food Engineering 77 (2006) 713–724
16 Afoakwa, E. O. Budu, A. S. & Merson, A. B. (2006). Application of Response
Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning, International Journal of Food Engineering: Vol. 2: Iss. 5, Article 3. Available at: http://www.bepress.com/ijfe/vol2/iss5/art3
15 Afoakwa, E. O. & Aidoo, R. P. (2005). Changes in souring development, nutritional
and functional properties during fermentation of cowpea-fortified nixtamalized maize. International Journal of Food Engineering. Vol. 2: Issue 3, Article 3. Available at: http://www.bepress.com/ijfe/vol2/iss3/art3
14 Sefa-Dedeh, S., Cornelius, B., W. Amoa-Awua & Sakyi-Dawson. E. O., Afoakwa, E. O. (2004). The Microflora of Fermented Nixtamalized Corn. International Journal of Food Microbiology 96 (1): 97-102
13 Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E., Afoakwa, E. O. (2004). Effect of Nixtamalization on the Chemical and Functional Properties of Maize. Food Chemistry. 86 (2004). pp. 317-324.
12 Afoakwa, E. O., Sefa-Dedeh, S., and Sakyi-Dawson, E. (2004). Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods. African Journal of Food, Agriculture, Nutrition and Development 4 (1) 1 – 17
11 Asare, E. K., Sefa-Dedeh, S., Sakyi-Dawson, E. O. & Afoakwa, E. O. (2004). Application of Response Surface Methodology for Studying the Product Characteristics of Extruded Rice-cowpea-groundnut Blends. International Journal of Food Science and Nutrition, 55 (5) 431-439.
10 Sefa-Dedeh, S., Cornelius, B. & Afoakwa, E. O. (2003). Effect of Fermentation on the Quality Characteristics of Nixtamalized Corn. Food Research International 36 (2003). pp. 57-64
9 Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E., Afoakwa, E. O. (2003). Application of Response Surface Methodology to Study the Quality Characteristics of Cowpea-fortified Nixtamalized Maize. Innovative Food Science and Emerging Technologies 4 (2003). pp. 109-119
8 Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Changes in Cell Wall Constituents and
Mechanical properties during post-harvest hardening of Dioscorea dumetorum tubers. Food Research International 35 (2002). pp. 429-434
7 Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Textural and Microstructural Changes Associated with Post-harvest Hardening of Dioscorea dumetorum Tubers. Food Chemistry 77 (2002). pp. 1-6.
6 SENIOR RESEARCH ASSISTANT, USAID-Funded Project on Bean-Cowpea Processing and Utilization, Legon. Responsible Directing, Organizing and Coordinating the Research Activities of the Project on Food Security.
5 Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Viscoelastic Properties and Changes in Pasting Characteristics of Trifoliate Yam Dioscorea dumetorum Starch after Harvest. Food Chemistry.77 (2002). pp. 203-208
4 Sefa-Dedeh, S. and Afoakwa, E. O. (2002). Biochemical and Textural Changes in
trifoliate yam Dioscorea dumetorum tubers after harvest. Food Chemistry.79 (2002). pp. 27-40.
3 Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Biochemical, textural and microstructural changes associated with the post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. Journal of the Ghana Science Association. 4 (1) pp. 20-26
2 Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. African Journal of Science and Technology, 2 (2): 63-72
1 Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Chemical Composition and Quality Changes associated with trifoliate yam Dioscorea dumetorum tubers after harvest. Food Chemistry 75 (2001) 85-91