L. Ban-Koffi

The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Dennis Sandris Nielsen, O.D. Teniola, L. Ban-Koffi et al. · International Journal of Food Microbiology · 2006 · 328 citations

Culture-independent Methods, Food Fermentation, In Vitro Fermentation +9

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

Tagro Simplice Guehi, Irié Bi Zahouli, L. Ban-Koffi et al. · International Journal of Food Science & Technology · 2010 · 91 citations

Food Chemistry, Nutrition, Raw Cocoa Material +15

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

Maï Koumba Koné, Tagro Simplice Guehi, Noël Durand et al. · Food Research International · 2016 · 90 citations

Food Fermentation, In Vitro Fermentation, Flavoromics +5

Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

M. Kostinek, L. Ban-Koffi, Margaret Ottah-Atikpo et al. · Current Microbiology · 2008 · 86 citations

Probiotic, Food Fermentation, Health Sciences +5

Alcohol production from pineapple waste

L. Ban-Koffi, Y. W. Han · World Journal of Microbiology and Biotechnology · 1990 · 80 citations

Engineering, Alcohol Production, Environmental Engineering +3