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Emmanuel Ohene Afoakwa

university of ghana

36H指数
161论文数
6.0K被引数
收录论文 39
发表时间
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Effect of manual depulping and roasting on functional, rheological and sensory characteristics of cocoa liquor手工去核和焙烤对可可液体质构、流变和感官特性的影响
errApplied Food Research
IF6.2
err2026-04-22
err0
errOAAI
errBernard Kwabena Asiedu; Crossby Osei Tutu; Emmanuel Ohene Afoakwa; Papa Toah Akonor; Agnes Simpson Budu; Firibu Kwesi Saalia
err分享
err收藏
A validated HPLC-FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-08-01
err13
PREAI
errKyei-Baffour, Vincent Owusu; Kongor, John Edem; Anyebuno, George; Budu, Agnes Simpson; Firibu, Saalia Kwesi; Afoakwa, Emmanuel Ohene
err分享
err收藏
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-06-01
err13
PREAI
errHinneh, Michael; Abotsi, Enoch Enorkplim; Van de Walle, Davy; Tzompa-Sosa, Daylan Amelia; De Winne, Ann; Simonis, Julien; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
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err收藏
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature通过改变豆荚的存储和豆的烘烤温度来调整FORASTERO可可酒的香气特征
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-11-01
err21
PREAI
errHinneh, Michael; Van de Walle, Davy; Tzompa-Sosa, Daylan Amelia; De Winne, Ann; Termote, Sarah; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
err分享
err收藏
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2019-07-01
err22
PREAI
errHinneh, Michael; Van de Walle, Davy; Haeck, Julie; Abotsi, Enoch Enorkplim; De Winne, Ann; Saputro, Arifin Dwi; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
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err收藏
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2019-06-05
err21
PREAI
errBomfeh, Kennedy; Jacxsens, Liesbeth; Amoa-Awua, Wisdom Kofi; Tandoh, Isabella; Afookwa, Emmanuel Ohene; Gomorro, Esther Garrido; Ouadi, Yvette Diei; De Meulenaer, Bruno
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err收藏
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates)带烘烤的豆荚储存: 一种使由 “散装” 可可豆生产的黑巧克力的风味多样化的工具？(第一部分: 巧克力的香气分析)
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-05-01
err25
PREAI
errHinneh, Michael; Abotsi, Enoch Enorkplim; Van de Walle, Davy; Tzompa-Sosa, Daylan Amelia; De Winne, Ann; Simonis, Julien; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
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err收藏
Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2019-01-02
err16
PREAI
errHinneh, Michael; Van de Walle, Davy; Tzompa-Sosa, Daylan Amelia; Haeck, Julie; Abotsi, Enoch Enorkplim; De Winne, Ann; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
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err收藏
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
errFOOD RESEARCH INTERNATIONAL
IF8
err2018-09-01
err64
PREAI
errHinneh, Michael; Semanhyia, Evangeline; Van de Walle, Davy; De Winne, Ann; Tzompa-Sosa, Daylan Amelia; Scalone, Gustavo Luis Leonardo; De Meulenaer, Bruno; Messens, Kathy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; De Cooman, Luc; Dewettinck, Koen
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err收藏
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review
errFOOD RESEARCH INTERNATIONAL
IF8
err2016-04-01
err304
PREAI
errKongor, John Edem; Hinneh, Michael; de Walle, Davy Van; Afoakwa, Emmannel Ohene; Boeckx, Pascal; Dewettinck, Koen
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err收藏
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2015-06-01
err76
PREAI
errAidoo, Roger Philip; Afoakwa, Emmanuel Ohene; Dewettinck, Koen
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Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate Manufacture - Rheological, microstructure and physical quality characteristics
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2014-04-01
err79
PREAI
errAidoo, Roger Philip; Afoakwa, Emmanuel Ohene; Dewettinck, Koen
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Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2013-08-01
err97
errOAAI
errAidoo, Roger Philip; Depypere, Frederic; Afoakwa, Emmanuel Ohene; Dewettinck, Koen
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err收藏
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans纸浆预处理对可可 (可可豆) 豆发酵过程中酸化，蛋白水解，糖和游离脂肪酸浓度的影响
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2011-05-20
err50
PREAI
errAfoakwa, Emmanuel Ohene; Quao, Jennifer; Budu, Agnes Simpson; Takrama, Jemmy; Saalia, Firibu Kwesi
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Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2010-04-20
err11
PREAI
errAfoakwa, Emmanuel Ohene; Aidoo, Philip Roger; Adjonu, Randy
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Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2010-01-29
err5
PREAI
errAfoakwa, Emmanuel Ohene; Kongor, Edem John; Annor, George Amponsah; Adjonu, Randy
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Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-07-06
err8
PREAI
errAfoakwa, Emmanuel Ohene; Budu, Agnes Simpson; Merson, Alan Bullock
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Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut blends
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-07-06
err56
PREAI
errAsare, EK; Sefa-Dedeh, S; Sakyi-Dawson, E; Afoakwa, EO
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Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-04-01
err52
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio
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Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry
errFOOD CHEMISTRY
IF9.8
err2009-03-01
err121
PREAI
errAfoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Ryan, Angela
err分享
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研究方向

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合作学者
合作期刊
P
Pascal Boeckx
H 指数: 83 · 论文数: 805
K
Koen Dewettinck
H 指数: 82 · 论文数: 777
B
Bruno De Meulenaer
H 指数: 62 · 论文数: 468
L
Liesbeth Jacxsens
H 指数: 52 · 论文数: 363
A
Alistair Paterson
H 指数: 41 · 论文数: 134
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