All Stories

  1. Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties

    Article • Croatian Journal of Food Science and Technology, December 2025, Faculty of Food Technology Osijek

    Professor Firibu Kwesi Saalia

  2. Optimising a Nutritious, Affordable, and Culturally Acceptable Diet for Ghanaian Adolescents Using Linear Program

    Article • Current Research in Nutrition and Food Science Journal, August 2025, Enviro Research Publishers

    Professor Firibu Kwesi Saalia

  3. Structural and functional properties of pectin extracted from African star apple

    Article • Food Chemistry Advances, June 2025, Elsevier

    Professor Firibu Kwesi Saalia

  4. Nutrition-sensitive value-chain development in Ghana: evidence from the field

    Article • Cogent Food & Agriculture, March 2025, Taylor & Francis

    Professor Firibu Kwesi Saalia

  5. Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans

    Article • Food Chemistry Advances, March 2025, Elsevier

    Professor Firibu Kwesi Saalia

  6. Impact of Priming and Sprouting on the Quality and Functionality of Moringa oleifera Seed Flour

    Article • International Journal of Food Science, January 2025, Wiley

    Professor Firibu Kwesi Saalia

  7. Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour

    Article • Cogent Food & Agriculture, July 2024, Taylor & Francis

    Professor Firibu Kwesi Saalia

  8. Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications

    Article • Food and Humanity, May 2024, Elsevier

    Professor Firibu Kwesi Saalia

  9. Tilapia consumption patterns and consumer preferences: Predictors and perspectives of consumers in Ghana

    Article • Heliyon, May 2024, Elsevier

    Professor Firibu Kwesi Saalia

  10. Knowledge, awareness, and use of folic acid among women of childbearing age living in a peri-urban community in Ghana: a cross-sectional survey

    Article • BMC Pregnancy and Childbirth, April 2024, Springer Science + Business Media

    Professor Firibu Kwesi Saalia

  11. Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

    Article • Journal of Food Quality, March 2024, Wiley

    Professor Firibu Kwesi Saalia

  12. Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit

    Article • Food Biophysics, March 2024, Springer Science + Business Media

    Professor Firibu Kwesi Saalia

  13. Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

    Article • CyTA - Journal of Food, March 2024, Taylor & Francis

    Professor Firibu Kwesi Saalia

  14. Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius)

    Article • Journal of Agriculture and Food Research, March 2024, Elsevier

    Professor Firibu Kwesi Saalia

  15. Pesticides residues in leafy green vegetables and irrigation waters in Accra, Ghana

    Article • Food Additives and Contaminants Part B, February 2024, Taylor & Francis

    Professor Firibu Kwesi Saalia

  16. Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

    Article • Heliyon, January 2024, Elsevier

    Professor Firibu Kwesi Saalia

  17. Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

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

    Professor Firibu Kwesi Saalia

  18. Effect of Peanut Paste-based Ready-to-use School Meals With and Without Milk on Fluid Cognition in Northern Ghana: A Randomized Controlled Trial

    Article • American Journal of Clinical Nutrition, October 2023, Elsevier

    Professor Firibu Kwesi Saalia

  19. Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

    Article • Frontiers in Food Science and Technology, September 2023, Frontiers

    Professor Firibu Kwesi Saalia

  20. Chicken Feather Protein Dispersant for Effective Crude Oil Dispersion in the Marine Environment

    Article • ACS Omega, September 2023, American Chemical Society (ACS)

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

  23. Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy

    Article • Scientific African, July 2023, Elsevier

    Professor Firibu Kwesi Saalia

  24. Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage

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

    Professor Firibu Kwesi Saalia

  25. Development and Validation of a Photographic Food Atlas for Portion Size Estimation of Commonly Consumed Carbohydrate Foods

    Article • January 2023, Elsevier

    Professor Firibu Kwesi Saalia

  26. Physico-Chemical and Functional Characterization of Flour and Starch of Taro (Colocasia Esculenta) for Food Applications

    Article • January 2023, Elsevier

    Professor Firibu Kwesi Saalia

  27. Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes

    Article • International Journal of Food Properties, December 2022, Taylor & Francis

    Professor Firibu Kwesi Saalia

  28. Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

    Article • Applied Food Research, December 2022, Elsevier

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

  31. Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

    Article • Journal of Food Quality, July 2022, Wiley

    Professor Firibu Kwesi Saalia

  32. 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

    Professor Firibu Kwesi Saalia

  33. Response surface optimisation of enzymatic hydrolysis of cassava peels without chemical and hydrothermal pretreatment

    Article • Biomass Conversion and Biorefinery, January 2022, Springer Science + Business Media

    Professor Firibu Kwesi Saalia

  34. 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

    Professor Firibu Kwesi Saalia

  35. Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana

    Article • Journal of the Science of Food and Agriculture, December 2021, Wiley

    Professor Firibu Kwesi Saalia

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

    Article • Journal of Food Science, December 2021, Wiley

    Professor Firibu Kwesi Saalia

  37. Cowpeas: Nutritional profile, processing methods and products—A review

    Article • Legume Science, November 2021, Wiley

    Professor Firibu Kwesi Saalia

  38. Hydrothermal treatments affect the development of the hard‐to‐cook defect in cowpeas

    Article • Legume Science, October 2021, Wiley

    Professor Firibu Kwesi Saalia

  39. Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations

    Article • Food Quality and Preference, October 2021, Elsevier

    Professor Firibu Kwesi Saalia

  40. Development of a Mobile Application Platform for Self-Management of Obesity Using Artificial Intelligence Techniques

    Article • International Journal of Telemedicine and Applications, August 2021, Wiley

    Professor Firibu Kwesi Saalia

  41. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

    Article • Food Chemistry, May 2021, Elsevier

    Dr. Selorm Akaba, Professor Firibu Kwesi Saalia

  42. Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

    Article • Foods, February 2021, MDPI AG

    Professor Firibu Kwesi Saalia

  43. Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

    Article • Journal of Food Process Engineering, February 2021, Wiley

    Professor Firibu Kwesi Saalia

  44. The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE) rhizomes

    Article • Food Science & Nutrition, September 2020, Wiley

    Professor Firibu Kwesi Saalia

  45. Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger ( Zingiber officinale Roscoe) rhizome

    Article • Food Science & Nutrition, September 2020, Wiley

    Professor Firibu Kwesi Saalia

  46. Design and Development of Diabetes Management System Using Machine Learning

    Article • International Journal of Telemedicine and Applications, July 2020, Wiley

    Professor Firibu Kwesi Saalia

  47. Pre- and Post-Harvest Practices of Urban Leafy Green Vegetable Farmers in Accra, Ghana and Their Association with Microbial Quality of Vegetables Produced

    Article • Agriculture, January 2020, MDPI AG

    Dr Cesar L Escalante, Professor Firibu Kwesi Saalia

  48. Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder

    Article • Food Quality and Safety, December 2019, Oxford University Press (OUP)

    Professor Firibu Kwesi Saalia

  49. 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

    Professor Firibu Kwesi Saalia

  50. 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

    Professor Firibu Kwesi Saalia

  51. 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

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

  53. 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

    Professor Firibu Kwesi Saalia

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

    Article • Journal of Nutrition, July 2018, Elsevier

    Professor Firibu Kwesi Saalia

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

    Article • Food Control, April 2018, Elsevier

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

  57. 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

    Professor Firibu Kwesi Saalia

  58. 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

    Professor Firibu Kwesi Saalia

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

    Article • Cereal Chemistry, November 2016, Wiley

    Professor Firibu Kwesi Saalia

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

    Article • Food Science & Nutrition, November 2016, Wiley

    Charles Tortoe, Professor Firibu Kwesi Saalia

  61. Soybean-Enriched Snacks Based on African Rice

    Article • Foods, May 2016, MDPI AG

    Professor Firibu Kwesi Saalia

  62. 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

    Professor Firibu Kwesi Saalia

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

    Article • Maternal and Child Nutrition, January 2016, Wiley

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

  65. 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, Professor Firibu Kwesi Saalia

  66. Optimization of the sorghum malting process forpitoproduction in Ghana

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

    Professor Firibu Kwesi Saalia

  67. 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

    Professor Firibu Kwesi Saalia

  68. 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, Professor Firibu Kwesi Saalia

  69. 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, Professor Firibu Kwesi Saalia

  70. 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

    Professor Firibu Kwesi Saalia

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

    Article • Nutrition & Food Science, February 2013, Emerald

    Professor Firibu Kwesi Saalia

  72. 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, Professor Firibu Kwesi Saalia

  73. 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

    Professor Firibu Kwesi Saalia

  74. 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, Professor Firibu Kwesi Saalia

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

    Article • LWT, December 2011, Elsevier

    Professor Firibu Kwesi Saalia

  76. 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

    Professor Firibu Kwesi Saalia

  77. 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

    Professor Firibu Kwesi Saalia

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

    Article • LWT, July 2011, Elsevier

    Professor Firibu Kwesi Saalia

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

    Article • LWT, July 2011, Elsevier

    Professor Firibu Kwesi Saalia

  80. 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

    Professor Firibu Kwesi Saalia

  81. VISCOELASTIC CHARACTERISTICS OF KPEJIGAOU: A GRIDDLED COWPEA FOOD

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

    Professor Firibu Kwesi Saalia

  82. 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

    Professor Firibu Kwesi Saalia

  83. 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

    Professor Firibu Kwesi Saalia

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

    Article • Food Control, July 2010, Elsevier

    Professor Firibu Kwesi Saalia

  85. 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

    Professor Firibu Kwesi Saalia

  86. 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

    Professor Firibu Kwesi Saalia

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

    Article • LWT, December 2009, Elsevier

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

    Article • LWT, April 2009, Elsevier

    Professor Firibu Kwesi Saalia

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

    Article • Cereal Foods World, January 2009, Scientific Societies

    Professor Firibu Kwesi Saalia

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

    Article • LWT, May 2008, Elsevier

    Professor Firibu Kwesi Saalia

  93. 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

    Professor Firibu Kwesi Saalia

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

    Article • Food Quality and Preference, September 2006, Elsevier

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

    Article • Food Chemistry, March 2005, Elsevier

    Professor Firibu Kwesi Saalia

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

    Article • Journal of Food Quality, October 2004, Wiley

    Professor Firibu Kwesi Saalia

  98. Utilization of cowpeas for human food

    Article • Field Crops Research, May 2003, Elsevier

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia

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

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

    Professor Firibu Kwesi Saalia