N.T. Annan

Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

N.T. Annan, Antonela Borza, Lisbeth Truelstrup Hansen · Food Research International · 2007 · 342 citations

Probiotic, Microbial Contamination, Gastro-intestinal Conditions +5

Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

N.T. Annan, Leif Poll, Samuel Sefa‐Dedeh et al. · Journal of Applied Microbiology · 2003 · 100 citations

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

Sarah Dakwa, Esther Sakyi‐Dawson, Charles Diako et al. · International Journal of Food Microbiology · 2005 · 98 citations

Food Chemistry, Bioenergy, Food Fermentation +6

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

L.I.I. Ouoba, B. Diawara, N.T. Annan et al. · Journal of Applied Microbiology · 2005 · 67 citations

Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)

W.A. Plahar, N.T. Annan, Christina A. Nti · Plant Foods for Human Nutrition · 1997 · 51 citations