Emmanuel Ohene Afoakwa

发表

Industrial Chocolate Manufacture – Processes and Factors Influencing Quality

Emmanuel Ohene Afoakwa, 2010 .

Factors Influencing Quality Charateristics of Chocolate Systems during Industrial Manufacture

Emmanuel Ohene Afoakwa, 2008 .

Factors influencing rheological and textural qualities in chocolate - a review

Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa, 2007 .

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry.

Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa, 2009 .

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Mark Fowler, Joselio Vieira, Alistair Paterson, 2008 .

Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

Mark Fowler, Joselio Vieira, Alistair Paterson, 2009 .

Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends

Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, E. Afoakwa, 2010 .

Comparison of rheological models for determining dark chocolate viscosity

Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa, 2009 .

Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

Mark Fowler, Joselio Vieira, Alistair Paterson, 2009 .

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa, 2008, Critical reviews in food science and nutrition.

Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning

Emmanuel Ohene Afoakwa, E. Afoakwa, Samuel Errie Yenyi, 2006 .

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Roger Philip Aidoo, Koen Dewettinck, Emmanuel Ohene Afoakwa, 2015 .