All Stories

  1. Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

    Article • Journal of Food Processing and Preservation, August 2023, Wiley

    Firibu Kwesi Saalia

  2. Physicochemical and microstructural characteristics of Frafra potato ( Solenostemon rotundifolius ) starch

    Article • International Journal of Food Properties, July 2023, Taylor & Francis

    Firibu Kwesi Saalia

  3. Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato

    Article • International Journal of Food Science, October 2022, Wiley

    Firibu Kwesi Saalia

  4. Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger

    Article • Cogent Food & Agriculture, September 2022, Taylor & Francis

    Firibu Kwesi Saalia

  5. Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger

    Article • Journal of Food Quality, May 2022, Wiley

    Firibu Kwesi Saalia

  6. Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

    Article • Journal of Food Quality, January 2022, Wiley

    Firibu Kwesi Saalia

  7. Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

    Article • Journal of Food Science, December 2021, Wiley

    Firibu Kwesi Saalia

  8. Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods

    Article • Food and Nutrition Bulletin, June 2019, SAGE Publications

    Firibu Kwesi Saalia

  9. Alternative Ready-To-Use Therapeutic Food Yields Less Recovery Than the Standard for Treating Acute Malnutrition in Children From Ghana

    Article • Global Health Science and Practice, June 2019, Johns Hopkins School Bloomberg School of Public Health, Center for Communication Programs

    Firibu Kwesi Saalia

  10. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance

    Article • Journal of the Institute of Brewing, January 2019, Wiley

    Firibu Kwesi Saalia

  11. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

    Article • Journal of the Institute of Brewing, January 2019, Wiley

    Firibu Kwesi Saalia

  12. Application of a value chain approach to understanding white kenkey production, vending and consumption practices in three districts of Ghana.

    Article • August 2018, African Journal of Food, Agriculture, Nutrition and Development

    Firibu Kwesi Saalia

  13. Milk Powder Added to a School Meal Increases Cognitive Test Scores in Ghanaian Children

    Article • Journal of Nutrition, July 2018, Elsevier

    Firibu Kwesi Saalia

  14. Microbial quality of leafy green vegetables grown or sold in Accra metropolis, Ghana

    Article • Food Control, April 2018, Elsevier

    Firibu Kwesi Saalia

  15. Effects of corn steep water pretreatment on the rheological and microstructural properties of Ga-kenkey

    Article • Journal of Food Process Engineering, December 2016, Wiley

    Firibu Kwesi Saalia

  16. Anaemia prevalence and nutrient intake among women in peri-urban settlements in Accra, Ghana

    Article • December 2016, African Journal of Food, Agriculture, Nutrition and Development

    Firibu Kwesi Saalia

  17. Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

    Article • December 2016, African Journal of Food, Agriculture, Nutrition and Development

    Firibu Kwesi Saalia

  18. Defining the Overall Quality of Cowpea‐Enriched Rice‐Based Breakfast Cereals

    Article • Cereal Chemistry, November 2016, Wiley

    Firibu Kwesi Saalia

  19. Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana

    Article • Food Science & Nutrition, November 2016, Wiley

    Charles Tortoe, Firibu Kwesi Saalia

  20. Soybean-Enriched Snacks Based on African Rice

    Article • Foods, May 2016, MDPI AG

    Firibu Kwesi Saalia

  21. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains

    Article • Journal of Cereal Science, May 2016, Elsevier

    Firibu Kwesi Saalia

  22. Acceptability of locally produced ready-to-use therapeutic foods in Ethiopia, Ghana, Pakistan and India

    Article • Maternal and Child Nutrition, January 2016, Wiley

    Firibu Kwesi Saalia

  23. Optimisation of enzymatic hydrolysis of cassava peel to produce fermentable sugars

    Article • AMB Express, September 2015, Springer Science + Business Media

    Firibu Kwesi Saalia

  24. Impact of Cowpea-Based Food Containing Fish Meal Served With Vitamin C–Rich Drink on Iron Stores and Hemoglobin Concentrations in Ghanaian Schoolchildren in a Malaria Endemic Area

    Article • Food and Nutrition Bulletin, September 2015, SAGE Publications

    Dr. Irene Ayi, Firibu Kwesi Saalia

  25. Optimization of the sorghum malting process forpitoproduction in Ghana

    Article • Journal of the Institute of Brewing, January 2015, Wiley

    Firibu Kwesi Saalia

  26. Improving complementary feeding in Ghana: reaching the vulnerable through innovative business-the case of KOKO Plus

    Article • Annals of the New York Academy of Sciences, December 2014, Wiley

    Firibu Kwesi Saalia

  27. Polycyclic aromatic compounds (PAHs and oxygenated PAHs) and trace metals in fish species from Ghana (West Africa): Bioaccumulation and health risk assessment

    Article • Environment International, April 2014, Elsevier

    Wolfgang Wilcke, Firibu Kwesi Saalia

  28. Effect of Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries

    Article • Journal of Food Processing and Preservation, December 2013, Wiley

    Mr Seth Graham-Acquaah, Firibu Kwesi Saalia

  29. Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties

    Article • American Journal of Food Technology, December 2013, Science Alert

    Firibu Kwesi Saalia

  30. Knowledge and consumption patterns of coffee creamers in Accra, Ghana

    Article • Nutrition & Food Science, February 2013, Emerald

    Firibu Kwesi Saalia

  31. The Effect of Thermal and Ultrasonic Treatment on Amino Acid Composition, Radical Scavenging and Reducing Potential of Hydrolysates Obtained from Simulated Gastrointestinal Digestion of Cowpea Proteins

    Article • Plant Foods for Human Nutrition, January 2013, Springer Science + Business Media

    Dr Chibuike C Udenigwe, Firibu Kwesi Saalia

  32. Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources

    Article • International Journal of Food Sciences and Nutrition, November 2012, Taylor & Francis

    Firibu Kwesi Saalia

  33. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Mr Seth Graham-Acquaah, Firibu Kwesi Saalia

  34. Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

    Article • LWT, December 2011, Elsevier

    Firibu Kwesi Saalia

  35. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk

    Article • Journal of the Science of Food and Agriculture, August 2011, Wiley

    Firibu Kwesi Saalia

  36. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

    Article • Journal of Food Science and Technology, July 2011, Springer Science + Business Media

    Firibu Kwesi Saalia

  37. Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates

    Article • LWT, July 2011, Elsevier

    Firibu Kwesi Saalia

  38. Reduction of aflatoxins in peanut meal by extrusion cooking in the presence of nucleophiles

    Article • LWT, July 2011, Elsevier

    Firibu Kwesi Saalia

  39. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

    Article • International Journal of Food Sciences and Nutrition, May 2011, Taylor & Francis

    Firibu Kwesi Saalia

  40. VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD

    Article • Journal of Food Process Engineering, January 2011, Wiley

    Firibu Kwesi Saalia

  41. Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

    Article • International Journal of Food Science & Technology, November 2010, Wiley

    Firibu Kwesi Saalia

  42. Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

    Article • Food Science and Technology International, August 2010, SAGE Publications

    Firibu Kwesi Saalia

  43. Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles

    Article • Food Control, July 2010, Elsevier

    Firibu Kwesi Saalia

  44. EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)

    Article • Journal of Food Quality, March 2010, Wiley

    Firibu Kwesi Saalia

  45. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

    Article • Food Research International, January 2010, Elsevier

    Firibu Kwesi Saalia

  46. The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein

    Article • LWT, December 2009, Elsevier

    Firibu Kwesi Saalia

  47. RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA ( VIGNA UNGUICULATA )-BASED TEMPEH

    Article • Journal of Food Process Engineering, July 2009, Wiley

    Firibu Kwesi Saalia

  48. Dehulling characteristics, sensory and functional properties of flours from selected cowpea varieties

    Article • Journal of the Science of Food and Agriculture, July 2009, Wiley

    Firibu Kwesi Saalia

  49. Angiotensin converting enzyme inhibitory activity of proteolytic digests of peanut (Arachis hypogaea L.) flour

    Article • LWT, April 2009, Elsevier

    Firibu Kwesi Saalia

  50. Formulation and Evaluation of Snack Crackers Made with Peanut Flour

    Article • Cereal Foods World, January 2009, Scientific Societies

    Firibu Kwesi Saalia

  51. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

    Article • LWT, May 2008, Elsevier

    Firibu Kwesi Saalia

  52. Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables

    Article • International Journal of Food Science & Technology, November 2006, Wiley

    Firibu Kwesi Saalia

  53. Consumer-guided development of a peanut butter tart: Implications for successful product development

    Article • Food Quality and Preference, September 2006, Elsevier

    Firibu Kwesi Saalia

  54. The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables

    Article • International Journal of Food Science & Technology, May 2005, Wiley

    Firibu Kwesi Saalia

  55. Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels

    Article • Food Chemistry, March 2005, Elsevier

    Firibu Kwesi Saalia

  56. BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS

    Article • Journal of Food Quality, October 2004, Wiley

    Firibu Kwesi Saalia

  57. Utilization of cowpeas for human food

    Article • Field Crops Research, May 2003, Elsevier

    Firibu Kwesi Saalia

  58. Extrusion of Maize–Cowpea Blends in a Modified Oil Expeller

    Article • Journal of the Science of Food and Agriculture, February 1997, Wiley

    Firibu Kwesi Saalia

  59. Extrusion of Maize-Cowpea Blends in a Modified Oil Expeller

    Article • Journal of the Science of Food and Agriculture, February 1997, Wiley

    Firibu Kwesi Saalia