Kafui A. Kpodo

Fusaria and fumonisins in maize from Ghana and their co-occurrence with aflatoxins

Kafui A. Kpodo, Ulf Thrane, Bénédicte Hald · International Journal of Food Microbiology · 2000 · 133 citations

Fungal Pathogen, Mycotoxin Formation, Mycotoxicology +7

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 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

The occurrence of mycotoxins in fermented maize products

Kafui A. Kpodo, Annemarie Sørensen, M. Jakobsen · Food Chemistry · 1996 · 71 citations

Biosynthesis, Engineering, Mycotoxin Formation +6

High incidence of Aspergillus flavus and aflatoxins in stored groundnut in Ghana and the use of a microbial assay to assess the inhibitory effects of plant extracts on aflatoxin synthesis

R. T. Awuah, Kafui A. Kpodo · Mycopathologia · 1996 · 68 citations

Health Sciences, Mycotoxin Formation, Toxicology +8