| 1 |
Microencapsulation in genipin cross-linked gelatine-maltodextrin improves survival of Bifidobacterium adolescentis during exposure to in vitro gastrointestinal conditions
Borza AD, Annan NT, Moreau DL, Allan-Wojtas PM, Ghanem A, Rousseau D, Paulson AT, Hansen LT
Journal of Microencapsulation, 27(5), 387, 2010 |
| 2 |
Effect of process variables on particle size and viability of Bifidobacterium lactis Bb-12 in genipin-gelatin microspheres
Annan NT, Borza A, Moreau DL, Allan-Wojtas PM, Hansen LT
Journal of Microencapsulation, 24(2), 152, 2007 |
| 3 |
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
Ouoba LII, Diawara B, Annan NT, Poll L, Jakobsen M
Journal of Applied Microbiology, 99(6), 1413, 2005 |
| 4 |
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Annan NT, Poll L, Sefa-Dedeh S, Plahar WA, Jakobsen M
Journal of Applied Microbiology, 94(3), 462, 2003 |
