1.Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

作　　者：James Owusu-Kwarteng ;Kwaku Tano-Debrah ;Fortune Akabanda 等

出　　处：Journal of Food Research. 2013 ;2(1):50.doi:10.5539/jfr.v2n1p50

出版社：Canadian Center of Science and Education

文章 ID：83511988

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2.Role of Protein and Amino Acids in Infant and Young Child Nutrition: Protein and Amino Acid Needs and Relationship with Child Growth

作　　者：Ricardo UAUY ;Anura KURPAD ;Kwaku TANO-DEBRAH 等

出　　处：Journal of Nutritional Science and Vitaminology. 2015 ;61(Supplement):S192-S194.doi:10.3177/jnsv.61.S192

出版社：Center for Academic Publications Japan

文章 ID：115240497

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3.Role of Protein and Amino Acids in Infant and Young Child Nutrition: Considerations for the Development and Delivery of High Quality Complementary Food Supplements

作　　者：Shibani GHOSH ;Anura KURPAD ;Kwaku TANO-DEBRAH 等

出　　处：Journal of Nutritional Science and Vitaminology. 2015 ;61(Supplement):S195-S196.doi:10.3177/jnsv.61.S195

出版社：Center for Academic Publications Japan

文章 ID：115240500

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4.The Use of Lactic Acid Bacteria Starter Culture in the Production of <i>Nunu</i>, a Spontaneously Fermented Milk Product in Ghana

作　　者：Fortune Akabanda ;James Owusu-Kwarteng ;Kwaku Tano-Debrah 等

出　　处：International Journal of Food Science. 2014 ;2014.doi:10.1155/2014/721067

出版社：Hindawi Publishing Corporation

文章 ID：95454306

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5.The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper ( Capsicum annuum ) powder

作　　者：Bernard Tawiah Odai ;Kwaku Tano-Debrah ;Kennedy Kwasi Addo 等

出　　处：International Journal of Food Contamination. 2019 ;6(1):1-9.doi:10.1186/s40550-019-0077-6

出版社：BioMed Central

文章 ID：239011448

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6.The Physico-chemical Characteristics of Yeast Fermentation of two Mango (Mangifera indica Linn) Varieties.

作　　者：Anthony K.Q. Kamassah ;Firibu K. Saalia ;Paul Osei 等

出　　处：Food Science and Quality Management. 2013 ;22:45-55.

出版社：Food Science and Quality Management

文章 ID：218200786

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7.Fermentation Capacity of Yeasts Using Mango (Mangifera indica Linn.) as Substrate

作　　者：Anthony K.Q. Kamassah ;Firibu K. Saalia ;Paul Osei-Fosu 等

出　　处：Food Science and Quality Management. 2013 ;22:69-78.

出版社：Food Science and Quality Management

文章 ID：218200788

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	Kwaku Tano-Debrah	5篇
	Firibu K. Saalia	3篇
	Anthony K.Q. Kamassah	2篇
	Anura KURPAD	2篇
	Emmanuel Sinayobye	2篇

	Fortune Akabanda	2篇
	Gloria E. OTOO	2篇
	Grant A. AARON	2篇
	Henry Mensah-Brown	2篇
	James Owusu-Kwarteng	2篇
	Kwaku TANO-DEBRAH	2篇
	Lene Jespersen	2篇
	Ricardo UAUY	2篇
	Shibani GHOSH	2篇
	Yasuhiko TORIDE	2篇
	Bernard Tawiah Odai	1篇
	Charles Parkouda	1篇
	David Azanu	1篇
	Dennis Nielsen	1篇
	Kennedy Kwasi Addo	1篇
	Moses Lorenzo Akyeh	1篇
	Paul Osei	1篇
	Paul Osei-Fosu	1篇
	Seth Willliams Nii-Odartey Mills	1篇
	Wellington Torgby-Tetteh	1篇

	管理学	2篇
	预防医学、卫生学	2篇
	食品工业	2篇
	营养卫生、食品卫生	1篇

	日本	2篇
	美国	2篇
	英国	2篇
	加拿大	1篇

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	Food Science and Quality Management	2篇
	Journal of Nutritional Science and Vitaminology	2篇
	International Journal of Food Contamination	1篇
	International Journal of Food Science	1篇
	Journal of Food Research	1篇

	2019	1篇
	2015	2篇
	2014	1篇
	2013	3篇