Agnes S. Budu; BSc MPhil (Ghana) PhD (Cranfield)

Research Interest

Post harvest managment and product development.

SELECTED PUBLICATIONS

• Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9635-9650.
• Afoakwa, E. O., Kongor, J. E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9651-9670
• Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S., & Mensah-Brown, H. (2014). Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.International Food Research Journal, 21(6), 2221-2227.
• Kpodo, F. M. K. K., Afoakwa, E. O., Amoa, B. B., Budu, A. S. and Saalia, F. K. (2014). Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut- Cow Milk Yoghurt. Journal of Nutritional Health & Food Engineering, 1 (1).
• Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., & Felix, J. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. J Nutrition Health Food Sci, 1(1), 5.
• Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., & Felix, J. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. J Nutrition Health Food Sci, 1(1), 5.