Augustina Sackle Sackey

发表

Frontline employee personality traits and customer satisfaction: evidence from selected hotels in the United Kingdom

Augustina Sackle Sackey, 2014 .

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

Augustina Sackle Sackey, William Tchabo, Yongkun Ma, 2018 .

Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice

Augustina Sackle Sackey, William Tchabo, Yongkun Ma, 2018, LWT.

Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

Augustina Sackle Sackey, William Tchabo, Yongkun Ma, 2018, Food Bioscience.

Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment

Augustina Sackle Sackey, William Tchabo, Yongkun Ma, 2018, Journal of Food Measurement and Characterization.

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.

Augustina Sackle Sackey, H. E. Tahir, William Tchabo, 2018, Food chemistry.

Nutritional and Sensory Analysis of Millet Based Sponge Cake

Augustina Sackle Sackey, K. Emmanuel, 2013 .

Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie

Augustina Sackle Sackey, G. Mahunu, William Tchabo, 2017, Journal of Food Measurement and Characterization.

Utilization of composite flours as breading agents for deep frying of chicken breast

Augustina Sackle Sackey, William Tchabo, M. Apaliya, 2017, Journal of Food Measurement and Characterization.

Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips

Sandra Ama Kaburi, Augustina Sackle Sackey, M. Apaliya, 2024, Food and Humanity.