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N.T. Annan
Observed names:
N. T. Annan,
Nana Annan,
Nana T Annan,
Nana T. Annan,
Nana Takyiwa Annan,
Nana Tekyiwa Annan
show all 6
Institution:
Dalhousie University
Observed institutions:
Dalhousie University,
University of Ghana,
Council for Scientific and Industrial Research,
Council of Scientific and Industrial Research
OpenAlex ID:
A5108658300
Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions
2007
·
N.T. Annan
, A.D. Borza
, et al.
·
Food Research International
·
352
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
2003
·
N.T. Annan
, L. Poll
, et al.
·
Journal of Applied Microbiology
·
102
Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)
2005
·
Sarah Dakwa
, Esther Sakyi-Dawson
, et al.
·
International Journal of Food Microbiology
·
100
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
2005
·
L.I.I. Ouoba
, B. Diawara
, et al.
·
Journal of Applied Microbiology
·
72
Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)
1997
·
W. A. Plahar
, N. T. Annan
, et al.
·
Plant Foods for Human Nutrition
·
52
Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in Ghana
1999
·
Wisdom A. Plahar
, Gladys A. Nerquaye-Tetteh
, et al.
·
Food Control
·
39
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
2003
·
Nana T. Annan
, Leif Poll
, et al.
·
European Food Research and Technology
·
38
Development and Quality Evaluation of a Soy-Fortified Ghanaian Weaning Food
1995
·
Nana Tekyiwa Annan
, Wisdom Annorsey Plahar
·
Food and Nutrition Bulletin
·
33
Microencapsulation in genipin cross-linked gelatine-maltodextrin improves survival of Bifidobacterium adolescentis during exposure to in vitro gastrointestinal conditions
2009
·
Antonela D. Borza
, Nana T. Annan
, et al.
·
Journal of Microencapsulation
·
32
Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin
2007
·
Paulin Azokpota
, Joseph D. Hounhouigan
, et al.
·
World Journal of Microbiology and Biotechnology
·
31
Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey.
2003
·
Nana T. Annan
, Leif Poll
, et al.
·
European Food Research and Technology
·
28
Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis
2009
·
Paulin Azokpota
, Joseph D Hounhouigan
, et al.
·
Journal of the Science of Food and Agriculture
·
26
Chemical composition of kale as influenced by dry vermicast, potassium humate and volcanic minerals
2018
·
Lord Abbey
, Thu Huong Pham
, et al.
·
Food Research International
·
24
Effect of process variables on particle size and viability ofBifidobacterium lactisBb-12 in genipin-gelatin microspheres
2007
·
N. T. Annan
, A. Borza
, et al.
·
Journal of Microencapsulation
·
24
Nutritional quality and storage stability of extruded weaning foods based on peanut, maize and soybean
2003
·
W.A. Plahar
, B. Onuma Okezie
, et al.
·
Plant Foods for Human Nutrition
·
23
Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal
1997
·
W. A. Plahar
, C. A. Nti
, et al.
·
Plant Foods for Human Nutrition
·
23
Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production
2015
·
Christina A. Nti
, Wisdom A. Plahar
, et al.
·
Food Science & Nutrition
·
17
PDF
Amino Acids, Mineral Nutrients, and Efficacy of Vermicompost and Seafood and Municipal Solid Wastes Composts
2018
·
Lord Abbey
, Nana Annan
, et al.
·
International Journal of Agronomy
·
15
PDF
Volatile compounds of maari, a fermented product from baobab ( Adansonia digitata L. ) seeds
2011
·
Charles Parkouda
, Bréhima Diawara
, et al.
·
Research at the University of Copenhagen (University of Copenhagen)
·
13
Effect of soybean fortification on Ghanaian fermented maize dough aroma
2005
·
N. T. Annan
, W. A. Plahar
, et al.
·
International Journal of Food Sciences and Nutrition
·
9
Processing summer savory biomass for essential oil and further value added products
2013
·
Nana T. Annan
, Margot White
, et al.
·
Journal of Essential Oil Research
·
3
Development of improved legume flour production technology for enhanced bambara utilization in Ghana. Food Research Institute (FRI), Accra, Ghana. 20 pp.
2002
·
N.T. Annan
, W.A. Plahar
, et al.
·
1
Effect of Kawe treatment on the water absorption and cooking characteristics of bambara groundnut varieties. Food Research Institute (FRI), Accra, Ghana. 15 pp.
2002
·
N.T. Annan
, W.A. Plahar
, et al.
·
1
Quality characteristics of cowpea and bambara cultivars from northern Ghana. Food Research Institute, Ghana. 36 pp.
1999
·
W.A. Plahar
, N.T. Annan
, et al.
·
1
Mid-term Review Workshop Report.
2004
·
N.T. Annan
, W.A. Plahar
, et al.
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Works count:
26
Citation count:
1,059
H-index:
17
I10-index:
19
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