Jemmy F. Takrama

Yeast diversity of Ghanaian cocoa bean heap fermentations

Heide‐Marie Daniel, Gino Vrancken, Jemmy F. Takrama et al. · FEMS Yeast Research · 2009 · 176 citations · Full text

Biology, Acetic Acid Bacteria, Yeast Isolates +10

Assessment of the genetic diversity in cowpea (<i>Vigna unguiculata</i>L. Walp.) germplasm from Ghana using simple sequence repeat markers

Aaron T. Asare, Bhavani Shankara Gowda, Isaac Galyuon et al. · Plant Genetic Resources · 2010 · 82 citations

Molecular Markers, Comparative Genomics, Genetics +16

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans.

Emmanuel Ohene Afoakwa, John Edem Kongor, Jemmy F. Takrama et al. · International Food Research Journal · 2013 · 55 citations

Cocoa Pulp, Food Fermentation, In Vitro Fermentation +4

Combining Ability for Disease Resistance, Yield, and Horticultural Traits of Cacao (Theobroma cacao L.) Clones

Cuauhtemoc Cervantes‐Martinez, J. Steven Brown, Raymond J. Schnell et al. · Journal of the American Society for Horticultural Science · 2006 · 43 citations · Full text

Plant Genetics, Botany, Genetics +19

A continuous spectrophotometric method for monitoring phospholipase D-catalyzed reactions of physiological substrates

Jemmy F. Takrama, Keith E. Taylor · Journal of Biochemical and Biophysical Methods · 1991 · 14 citations

Engineering, Biochemistry, Natural Sciences +9