Publications by authors named "Abena Boakye"

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Vitamin A stability during storage of fortified gari produced using different fortification strategies.
Eline Van Wayenbergh, Abena A Boakye, Jolien Baert, Niels A Langenaeken, William O Appaw

NPJ Sci Food· December 2024

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Quality Assessment of Tomato Paste Products on the Ghanaian Market: An Insight Into Their Possible Adulteration.
Abena Boakye, Doreen D Avor, Isaac K Amponsah, William O Appaw, Leslie Owusu-Ansah

Int J Food Sci· September 2024

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Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance.
Mercia Lionel Adjei, Abena Boakye, Godwin Deku, Nana Baah Pepra-Ameyaw, Antoinette Simpah Anim Jnr

Heliyon· February 2024

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Repellent and larvicidal properties of selected indigenous plants in the control of Anopheles mosquitoes.
Obadiah Opoku-Bamfoh, Sandra Abankwa Kwarteng, Frema A N Owusu, Raphael Akpanya, Kelvin A Mensah, Abena Boakye

J Vector Borne Dis· January 2024

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Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market.
Isaac Kingsley Amponsah, Abena Boakye, Emmanuel Orman, Francis Ackah Armah, Lawrence Sheringham Borquaye

Heliyon· March 2022

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Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation.
Reuben Ssali, Edward Carey, Simon Imoro, Jan W Low, Eric Kuuna Dery, Abena Boakye

Int J Food Sci Technol· March 2021

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Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa.
Eric K Dery, Edward E Carey, Reuben T Ssali, Jan W Low, Suzanne D Johanningsmeier, Abena Boakye

Int J Food Sci Technol· March 2021

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Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails ().
Matthew A Achaglinkame, Eric Owusu-Mensah, Abena A Boakye, Ibok Oduro

Int J Food Sci· February 2020

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Utilizing cocoyam () for food and nutrition security: A review.
Abena A Boakye, Faustina Dufie Wireko-Manu, Ibok Oduro, William O Ellis, María Gudjónsdóttir

Food Sci Nutr· June 2018

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Characteristics of roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy.
Abena Achiaa Boakye, María Gudjónsdóttir, Jacob Lercke Skytte, Ioannis S Chronakis, Faustina Dufie Wireko-Manu

J Food Sci Technol· August 2017

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