| The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods DS Nielsen, OD Teniola, L Ban-Koffi, M Owusu, TS Andersson, ... International journal of food microbiology 114 (2), 168-186, 2007 | 425 | 2007 |
| Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate M Owusu, MA Petersen, H Heimdal Journal of Food Processing and Preservation 36 (5), 446-456, 2012 | 142 | 2012 |
| Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics PC Aculey, P Snitkjaer, M Owusu, M Bassompiere, J Takrama, ... Journal of food science 75 (6), S300-S307, 2010 | 139 | 2010 |
| Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions M Owusu, MA Petersen, H Heimdal Journal of Food Science and Technology 50, 909-917, 2013 | 81 | 2013 |
| Heavy metal analysis of fruit juice and soft drinks bought from retail market in Accra, Ghana H Ofori, M Owusu, GAA Anyebuno ScienceDomain international, 2013 | 38 | 2013 |
| Influence of raw material and processing on aroma in chocolate M Owusu Faculty of Life Science, University of Copenhagen, Denmark, 2010 | 34 | 2010 |
| Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelima WK Amoa-Awua, M Owusu, P Feglo World Journal of Microbiology and Biotechnology 21, 1201-1207, 2005 | 26 | 2005 |
| Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan Area C Tortoe, PT Akonor, S Nketia, M Owusu, M Glover-Amengor, LL Hagan, ... Science Publishing Group, 2014 | 18 | 2014 |
| Assessing the sensory characteristics and consumer preferences of yam-cowpea-soybean porridge in the Accra Metropolitan Area C Tortoe, PT Akonor, S Nketia, M Owusu, M Glover-Amengor, LL Hagan, ... Science Publishing Group, 2014 | 16 | 2014 |
| Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM) PT Akonor, A Atter, M Owusu, J Ampah, A Andoh‐Odoom, R Overå, ... Food Science & Nutrition 9 (8), 4484-4496, 2021 | 14 | 2021 |
| Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa WK Amoa-Awua, B Awusi, M Owusu, V Appiah, H Ofori, L Thorsen, ... Food control 42, 335-342, 2014 | 12 | 2014 |
| Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types M Owusu, MA Petersen, H Heimdal Proceedings of the 12th International Weurman Flavour Research Symposium …, 2008 | 5 | 2008 |
| Sensory attributes and consumer preference of precooked vacuum-packaged yam from two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra metropolitan area C Tortoe, S Nketia, M Owusu, PT Akonor, S Dowuona, E Otoo ScienceDomain international, 2014 | 4 | 2014 |
| Analysis of seed yam varieties, sources and quantity demanded by farmers in major yam producing districts in Ghana P Boadu, R Aidoo, K Ohene-Yankyera, U Kleih, T Abdoulaye, J Orchard, ... Ghana Journal of Agricultural Science 54 (2), 45-57, 2019 | 1 | 2019 |
| Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation M Owusu, MA Petersen, H Heimdal The Royal Society of Chemistry, 2010 | 1 | 2010 |
| Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate JE Kongor, S de Pascual‐Teresa, M Owusu, VO Kyei‐Baffour, ... Journal of the Science of Food and Agriculture 104 (1), 184-195, 2024 | | 2024 |
| Safety and sensory quality of wagashie, a West African cottage cheese AB Arthur, M Owusu, PT Akonor, EJS Blessie, A Atter, V Appiah, ... Ghana Journal of Agricultural Science 58 (2), 27-38, 2023 | | 2023 |
| Food safety in the horticultural sector in Ghana: challenges, risk factors and interventions GL Essilfie, S Lamptey, RNN Baddoo, G Amenorpe, W Hevi, M Owusu, ... Frontiers in Sustainable Food Systems 7, 1173677, 2023 | | 2023 |
| Technical report on stakeholdersforum on the validation of the International Trade Centre (ITC) coffee manual for farmers and agro-processors, CSIR-Food Research Institute … JE Kongor, M Owusu, J Ampah, E Ayeh, J Addo CSIR-Food Research Institute, 2023 | | 2023 |
| Development of cocoa pulp powder for use as sugar substitute in dark chocolate manufacture: consultancy report M Owusu, JE Kongor, E Tawiah, T Najah CSIR-Food Research Institute, 2022 | | 2022 |
