日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use

自发发酵对部分加纳植物粉的影响：对补充食品用途的理化功能和生化研究

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71740
Atuna, Richard Atinpoore; Akabanda, Fortune; Makurat, Jan; Bordewick-Dell, Ursula; Lamping, Matthias; Ritter, Guido; Amagloh, Francis Kweku
发表日期：2026
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Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours

加纳谷物、豆类、根茎类蔬菜和香蕉粉中细菌群落动态的自然发酵

期刊:BMC Microbiology
影响因子:4.2
doi:10.1186/s12866-025-04342-4
Atuna, Richard Atinpoore; Akabanda, Fortune; Bletz, Stefan; Scherff, Natalie; Makurat, Jan; Bordewick-Dell, Ursula; Lamping, Matthias; Ritter, Guido; Mellmann, Alexander; Amagloh, Francis Kweku
微生物学
发表日期：2025
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Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products

从奶牛场和传统乳制品中分离的蜡样芽孢杆菌（广义）的流行率、毒力因子基因和抗生素耐药性

期刊:BMC Microbiology
影响因子:4.2
doi:10.1186/s12866-017-0975-9
Owusu-Kwarteng, James; Wuni, Alhassan; Akabanda, Fortune; Tano-Debrah, Kwaku; Jespersen, Lene
微生物学
发表日期：2017
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Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

从西非发酵小米面团中分离的乳酸发酵菌菌株的技术特性和益生菌潜力

期刊:BMC Microbiology
影响因子:4.2
doi:10.1186/s12866-015-0602-6
Owusu-Kwarteng, James; Tano-Debrah, Kwaku; Akabanda, Fortune; Jespersen, Lene
发表日期：2015
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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

在加纳，乳酸菌发酵剂在自然发酵乳制品努努的生产中的应用

期刊:International Journal of Food Science
影响因子:3.1
doi:10.1155/2014/721067
Akabanda, Fortune; Owusu-Kwarteng, James; Tano-Debrah, Kwaku; Parkouda, Charles; Jespersen, Lene
发表日期：2014
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