Browse Items (275 total)

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  Can Leafy Vegetable Source of Omega-3 fatty Acids Ameliorate Acute Intestinal Inflammation Induced in Mice? A Case study of Purslane (Portulaca oleracea)

  Tags Food Research Institute
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  Development and implementation of an institutional repository for the CSIR-Food Research Institute

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  Assessing the Information Literacy Skills Among Undergraduate Students at the University of Mines and Technology (UMaT), Tarkwa, Ghana

  Tags Food Research Institute
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  Systematic Approach for the Management and Control of Food Safety for the Street/Informal Food Sector in Ghana

  Tags Food Research Institute
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  Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) as a convenience food product

  Tags Food Research Institute
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  Nutritional, pasting and sensory properties of a weaning food from rice (Oryza sativa), soybeans (Glycine Max) and kent Mango (Mangifera indica) flour blends

  Tags Food Research Institute
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  Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream

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  Physicochemical, Proximate and Sensory Properties of Organic Side-stream Pineapple (Ananas sp.) Flour

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  Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flour

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  Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age

  Tags Food Research Institute