Richard Osae

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Richard Osae, Gloria Essilfie, Raphael N. Alolga et al. · Journal of Food Process Engineering · 2019 · 103 citations

Nutrition, Kinetics Study, Food Analysis +19

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

Raphael N. Alolga, Richard Osae, Gloria Essilfie et al. · Food Chemistry · 2020 · 64 citations

Food Chemistry, Health Sciences, Food Analysis +8

Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality

Evans Adingba Alenyorege, Haile Ma, Joshua Harrington Aheto et al. · LWT · 2019 · 47 citations

Fresh-cut Chinese Cabbage, Response Surface Methodology, Mono-frequency Ultrasound Reduction +7

Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex

Xuan Yang, Xiaojie Yu, AbuEl-GasimA. Yagoub et al. · LWT · 2020 · 43 citations

Mechanobiology, Biocompatible Material, Engineering +11

Xylopia aethiopica Seeds from Two Countries in West Africa Exhibit Differences in Their Proteomes, Mineral Content and Bioactive Phytochemical Composition

Xiaojian Yin, María A.S.C. Chávez León, Richard Osae et al. · Molecules · 2019 · 38 citations · Full text