المؤلفون: Benjamin Kumah Mintah, Bin Wang, Felix Y.H. Kutsanedzie, Akwasi Akomeah Agyekum, Emmanuel Kwasi Asare, Viswadevarayalu Annavaram

المصدر: Vibrational Spectroscopy. 108:103044

مصطلحات موضوعية: Training set, Correlation coefficient, 010401 analytical chemistry, 02 engineering and technology, 021001 nanoscience & nanotechnology, Standard normal variate, 01 natural sciences, 0104 chemical sciences, Fresh fish, Test set, Partial least squares regression, Fish , 0210 nano-technology, Biological system, Spectroscopy, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5cbf8279ea418fec4080fcf15483b6e3
https://doi.org/10.1016/j.vibspec.2020.103044

المؤلفون: Emmanuel Kwasi Asare, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Agnes Simpson Budu

المصدر: Journal of Food Processing and Preservation. 36:465-476

مصطلحات موضوعية: Absorption of water, Moisture, Chemistry, General Chemical Engineering, Swelling capacity, Extrusion, General Chemistry, Food science, Response surface methodology, Food quality, Water content, Bulk density, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e7d8a49582e6332f6f2fdb45cc50b634
https://doi.org/10.1111/j.1745-4549.2011.00605.x

المؤلفون: Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Emmanuel Kwasi Asare, Samuel Sefa-Dedeh, Agnes Simpson Budu

المصدر: International Journal of Food Engineering. 6

مصطلحات موضوعية: Materials science, biology, Moisture, food and beverages, Food composition data, Sorghum, biology.organism_classification, Ingredient, Extrusion, Food science, Response surface methodology, Engineering (miscellaneous), Chemical composition, Water content, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9b1b0f18f9ea2892b0d891d585b46ad9
https://doi.org/10.2202/1556-3758.2025

المؤلفون: Samuel Sefa-Dedeh, Agnes Simpson Budu, Emmanuel Ohene Afoakwa, Emmanuel Kwasi Asare, Esther Sakyi-Dawson

المصدر: International Journal of Food Engineering. 6

مصطلحات موضوعية: Materials science, Absorption of water, Moisture, Starch, Bulk density, Expansion ratio, chemistry.chemical_compound, Ingredient, Agronomy, chemistry, Extrusion, Response surface methodology, Food science, Engineering (miscellaneous), Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5fb227c4ced1c00a93e7e2e27b707696
https://doi.org/10.2202/1556-3758.1974

المؤلفون: Emmanuel Kwasi Asare, Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson

المصدر: International journal of food sciences and nutrition. 55(5)

مصطلحات موضوعية: Moisture, Arachis, Chemical Phenomena, Chemistry, Physical, Food Handling, Composite number, Plastics extrusion, Color, Water, Fabaceae, Oryza, Bulk density, Models, Biological, Expansion ratio, Agronomy, Humans, Food science, Response surface methodology, Water content, Legume, Food Analysis, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b921025c9b000f260ca3199dd1362327
https://pubmed.ncbi.nlm.nih.gov/15545052