All Stories

  1. 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 Saalia

  2. 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 Saalia

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

    Article • Maternal and Child Nutrition, January 2016, Wiley

    Firibu Saalia

  4. Optimization of the sorghum malting process forpitoproduction in Ghana

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

    Firibu Saalia

  5. 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 Saalia

  6. 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 Saalia

  7. 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 Saalia

  8. VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD

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

    Firibu Saalia

  9. 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 Saalia

  10. 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 Saalia

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

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

    Firibu Saalia

  12. 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 Saalia

  13. 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 Saalia

  14. 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 Saalia

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

    Article • Journal of Food Quality, October 2004, Wiley

    Firibu Saalia

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

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

    Firibu Saalia

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

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

    Firibu Saalia