Mary Halm

Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana

Mary Halm, A.B. Lillie, Annemarie Sørensen et al. · International Journal of Food Microbiology · 1993 · 156 citations

Kenkey Production, Food Fermentation, Aromatic Characteristics +11

Significance of yeasts and moulds occurring in maize dough fermentation for ‘kenkey’ production

Lene Jespersen, Mary Halm, Kafui A. Kpodo et al. · International Journal of Food Microbiology · 1994 · 125 citations

Food Fermentation, Bioenergy, In Vitro Fermentation +6

The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation

Anders Olsen, Mary Halm, Mogens Jakobsen · Journal of Applied Bacteriology · 1995 · 98 citations

Probiotic, Processing Stage, Food Fermentation +12

The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana

Wisdom Kofi Amoa‐Awua, Phyllis Ngunjiri, John Anlobe et al. · Food Control · 2007 · 76 citations

Nutrition, Food Quality, Traditional Food Processing +7

Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough

Mary Halm, Tina Hornbæk, Nils Arneborg et al. · International Journal of Food Microbiology · 2004 · 76 citations

Maize Dough, Food Fermentation, Biochemistry +9