Publications by authors named "Fortune Akabanda"

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Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation.
Richard Atinpoore Atuna, Fortune Akabanda, Juan E Andrade Laborde, Jan Makurat, Ursula Bordewick-Dell

Crit Rev Food Sci Nutr· November 2025

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Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours.
Richard Atinpoore Atuna, Fortune Akabanda, Stefan Bletz, Natalie Scherff, Jan Makurat

BMC Microbiol· October 2025

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Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.
Richard Atinpoore Atuna, Mary-Ann Sarpong Mensah, Gifty Koomson, Fortune Akabanda, Selorm Yaotse Dorvlo

Sci Rep· October 2023

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Microbial Safety of Milk Production and Fermented Dairy Products in Africa.
James Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei, Lene Jespersen

Microorganisms· May 2020

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Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
Dominic Agyei, James Owusu-Kwarteng, Fortune Akabanda, Samuel Akomea-Frempong

Crit Rev Food Sci Nutr· March 2020

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Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper ( L.).
James Owusu-Kwarteng, Francis K K Kori, Fortune Akabanda

Int J Food Sci· September 2017

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Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products.
James Owusu-Kwarteng, Alhassan Wuni, Fortune Akabanda, Kwaku Tano-Debrah, Lene Jespersen

BMC Microbiol· March 2017

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Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.
Fortune Akabanda, Eli Hope Hlortsi, James Owusu-Kwarteng

BMC Public Health· January 2017

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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen

Int J Food Sci· February 2016

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Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
James Owusu-Kwarteng, Kwaku Tano-Debrah, Fortune Akabanda, Lene Jespersen

BMC Microbiol· November 2015

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Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Richard L K Glover, Dennis S Nielsen

Food Microbiol· June 2013

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Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.
James Owusu-Kwarteng, Fortune Akabanda, Dennis S Nielsen, Kwaku Tano-Debrah, Richard L K Glover

Food Microbiol· October 2012

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