Margaret Owusu

EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal · Journal of Food Processing and Preservation · 2011 · 121 citations

Agriculture, Food Science, Fermentation Science +16

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Patrick C. Aculey, Margaret Owusu, Marc Bassompiere et al. · Journal of Food Science · 2010 · 111 citations · Full text

Agriculture, Food Science, Fermentation Science +16

Cocoa production in the 2020s: challenges and solutions

John Edem Kongor, Margaret Owusu, C. Oduro-Yeboah · CABI Agriculture and Bioscience · 2024 · 91 citations · Full text

Agriculture, Agronomy, Crop Sciences +9

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal · Journal of Food Science and Technology · 2011 · 73 citations

Agriculture, Food Science, Food Analysis +15

Utilization of Unfermented Cassava Flour for the Production of an Indigenous African Fermented Food, Agbelima

Wisdom Kofi Amoa‐Awua, Margaret Owusu, Patrick Kwame Feglo · World Journal of Microbiology and Biotechnology · 2005 · 22 citations

Agriculture, Agronomy, Food Science +11