Esther Sakyi-Dawson
ASSOCIATE PROFESSOR
CollegeCOLLEGE OF BASIC & APPLIED SC.
School / InstituteSCH OF BIOLOGICAL SCIENCES
DepartmentDEPARTMENT OF NUTRITION AND FOOD SCIENCE
Food qualitysensory evaluationquality assurance and managementfood packaging and processingfood chemistry
Publication activity
Publication statistics
Publications
110 matching publications
| Publication | Year | Journal | Thematic area | Citations |
|---|---|---|---|---|
| Utilization of cowpeas for human food RD Phillips, KH McWatters, MS Chinnan, YC Hung, LR Beuchat, ... |
2003 | Field Crops Research 82 (2-3), 193-213, 2003 | Agriculture | 282 |
| Effect of nixtamalization on the chemical and functional properties of maize S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa |
2004 | Food Chemistry 86 (3), 317-324, 2004 | Natural Sciences | 166 |
| Campylobacter, Salmonella, Shigella and Escherichia coli in live and dressed poultry from metropolitan Accra BA Sackey, P Mensah, E Collison, E Sakyi-Dawson |
2001 | International Journal of Food Microbiology 71 (1), 21-28, 2001 | Agriculture | 161 |
| Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa) S Dakwa, E Sakyi-Dawson, C Diako, NT Annan, WK Amoa-Awua |
2005 | International Journal of Food Microbiology 104 (1), 69-82, 2005 | Health Sciences | 159 |
| Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production VB Anihouvi, E Sakyi-Dawson, GS Ayernor, JD Hounhouigan |
2007 | International journal of food microbiology 116 (2), 287-291, 2007 | Agriculture | 143 |
| Yeasts in the traditional brewing of pito in Ghana S Sefa-Dedeh, AI Sanni, G Tetteh, E Sakyi-Dawson |
1999 | World Journal of Microbiology and Biotechnology 15 (5), 593-597, 1999 | Health Sciences | 128 |
| The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa NN Terlabie, E Sakyi-Dawson, WK Amoa-Awua |
2006 | International journal of food microbiology 106 (2), 145-152, 2006 | Health Sciences | 125 |
| Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends EK Asare, S Sefa-Dedeh, E Sakyi-Dawson, EO Afoakwa |
2004 | International Journal of Food Sciences and Nutrition 55 (5), 431-439, 2004 | Agriculture | 125 |
| Consumer perceptions, knowledge and preferences for aromatic rice types in Ghana C Diako, E Sakyi-Dawson, B Bediako-Amoa, FK Saalia, JT Manful |
2010 | — | Natural Sciences | 114 |
| Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin V Anihouvi, GS Ayernor, JD Hounhouigan, E Sakyi-Dawson |
2006 | African Journal of Food, Agriculture, Nutrition and Development 6 (1), 1-15, 2006 | Health Sciences | 113 |
| Variability of Sugars in Staple-Type Sweet Potato (Ipomoea batatas) Cultivars: The Effects of Harvest Time and Storage E Adu-Kwarteng, EO Sakyi-Dawson, GS Ayernor, VD Truong, FF Shih, ... |
2014 | International Journal of Food Properties 17 (2), 410-420, 2014 | Natural Sciences | 83 |
| Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture H Aidoo, E Sakyi-Dawson, K Tano-Debrah, FK Saalia |
2010 | Food Research International 43 (1), 79-85, 2010 | Agriculture | 79 |
| Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa WK Amoa-Awua, NN Terlabie, E Sakyi-Dawson |
2006 | International journal of food microbiology 106 (3), 343-347, 2006 | Health Sciences | 76 |
| Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid … ES Mante, E Sakyi-Dawson, WK Amoa-Awua |
2003 | International Journal of Food Microbiology 89 (1), 41-50, 2003 | Agriculture | 74 |
| Texture profile analysis applied to pounded yam B Otegbayo, J Aina, L Abbey, E SAKYI‐DAWSON, M Bokanga, R Asiedu |
2007 | Journal of texture studies 38 (3), 355-372, 2007 | Agriculture | 54 |
| The microflora of fermented nixtamalized corn S Sefa-Dedeh, B Cornelius, W Amoa-Awua, E Sakyi-Dawson, ... |
2004 | International Journal of Food Microbiology 96 (1), 97-102, 2004 | Health Sciences | 53 |
| Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa |
2003 | Innovative Food Science & Emerging Technologies 4 (1), 109-119, 2003 | Agriculture | 46 |
| Extrusion cooking of rice‐groundnut‐cowpea mixtures–effects of extruder characteristics on nutritive value and physico‐functional properties of extrudates using response … EK Asare, S SEFA‐DEDEH, EO Afoakwa, E SAKYI‐DAWSON, AS Budu |
2012 | Journal of Food Processing and Preservation 36 (5), 465-476, 2012 | Agriculture | 42 |
| Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments AI Sanni, GS Ayernor, E Sakyi-Dawson, S Sefa-Dedeh |
2000 | Plant Foods for Human Nutrition 55 (2), 111-118, 2000 | Health Sciences | 42 |
| Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods EO Afoakwa, S Sefa-Dedeh, AS Budu, E Sakyi-Dawson, J Asomaning |
2007 | African Journal of Food, Agriculture, Nutrition and Development 7 (1), 2007 | Agriculture | 39 |
| Optimisation of chocolate formulation using dehydrated peanut–cowpea milk to replace dairy milk H Aidoo, E Sakyi‐Dawson, L Abbey, K Tano‐Debrah, FK Saalia |
2012 | Journal of the Science of Food and Agriculture 92 (2), 224-231, 2012 | Agriculture | 38 |
| RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)‐BASED TEMPEH GA Annor, E SAKYI‐DAWSON, FK Saalia, S SEFA‐DEDEH, EO Afoakwa, ... |
2010 | Journal of Food Process Engineering 33 (4), 606-625, 2010 | Agriculture | 36 |
| Physicochemical characterization of four commercial rice varieties in Ghana C Diako, JT Manful, PNT Johnson, E Sakyi-Dawson, B Bediako-Amoa, ... |
2011 | Advance Journal of Food Science and Technology 3 (3), 196-202, 2011 | Natural Sciences | 33 |
| Cowpea fortification of traditional foods S Sefa-Dedeh, K Frimpong, EO Afoakwa, E Sakyi-Dawson |
2000 | Book of Abstracts, World Cowpea Research conference III, Ibadan, Nigeria, 4-7, 2000 | Agriculture | 33 |
| Biochemical changes in new plantain and cooking banana hybrids at various stages of ripening E Sakyi‐Dawson, P Asamoah‐Bonti, G Amponsah Annor |
2008 | Journal of the Science of Food and Agriculture 88 (15), 2724-2729, 2008 | Agriculture | 32 |