A.  PEER REVIEWED JOURNAL ARTICLES1

1. Mensah, E.O. and Asare, E.B. (2024), Improved Production Process Map and Safety of Millet-Based Fermented Beverage. Applied Research e202400166. https://doi.org/10.1002/appl.202400166
2. Nana Ama Donkor-Boateng, Shadrach Yankey, Eric O. Mensah Jacob Agbenorhevi and Ibok N., Oduro. (2024). The Influence Of Food Ingredient Composition On Structural And Functional Properties In Porridge Preparation - A Review. Food Bioscience. Submitted
3. Priscilla B. Nyame, Liticia Effah-Manu, Mizpah A.D. Rockson, Eric O. Mensah, Fidelis M. Kpodo and Jacob K. Agbenorhevi (2024). Quality characteristics of mayonnaise containing okra pectin. JSFA Reports
4. Mensah, E., A.N, A., M, R., A.S.D, A., N.Y, O., NB, T., M.M, A., B, A., T.J, G., K.S, B.A dairy and non diary millet beverages [not peer reviewed]. Peeref 2024 (poster).

5. Mensah, Eric Owusu; Agbodeka, Comfort Yaa; Okyere, Faustina; Amoa-Owusu, Abigial; Osei-Wusu, Florence; Comfort, Frimpomaa (2024). Potential Utilisation of Two New Varieties of Phaseolus vulgaris in Yoghurt Manufacturing – Crop Science- Wiley . October 2024
6. Isaac Kudomor, and Eric Owusu Mensah (2024). Thermal Degradation and Stability of Repeated Heated Palm Kernel Oil During Deep Frying of Different Food Commodities. Submitted to European Journal of Lipid Science and Technology. July 2024.
7. Yankey, S., Mensah, E.O., Ankar-Brewoo, G.M. and Ellis, W.O., 2023. Optimized fermentation conditions for Dragon Fruit Yogurt. Food and Humanity.1:343-348
8. Matthew A. Achaglinkame, Eric Owusu-Mensah, Abena A. Boakye, Ibok Oduro, "Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)", International Journal of Food Science, vol. 2020, ArticleID 5714140, 5 pages, 2020. https://doi.org/10.1155/2020/571414
9. Benard Yada, Gina Brown-Guedira, Agnes Alajo, Gorrettie N. Ssemakula, Eric Owusu-Mensah, Edward E. Carey, Robert O.M. Mwanga (2017). “Genetic analysis and association of simple sequence repeat markers with storage root yield, dry matter, starch and β-carotene content in sweetpotato”. Breeding Science 67: 140–150 doi:10.1270/jsbbs.16089
10. Owusu-Mensah E, Oduro I, Ellis WO, Carey EE (2016). “Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties”. J Food Process Technol 7: 580. doi:10.4172/2157-7110.1000580
11. Mensah EO, Ibok O, Ellis WO, Carey EE (2016) Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet-Potato Varieties during Processing. J Nutr Food Sci 6: 515. doi:10.4172/2155-9600.1000515
12. Owusu-Mensah, I. Oduro, N. T. Dziedzoave and K. J. Sarfo (2011) improving the malting qualities of rice malt. Amer. J. Exp. Agric. 1(4): 432-439.
13. Owusu-Mensah,I. Oduro, K.J. Sarfo. “Steeping: A way of improving the malting of rice grain”. J. Food Biochem. 35 (2011) 80–91.
14. Owusu-Darko, P.G., Golly, M. and Mensah, E.O. (2024). “History of Eating Habits, Food Cultures, Traditions and Taboos in Western Africa: Health Benefits, Safety Issues, and Regulations”. In O.C Aworh and P.G. Owusu-Darko (ed) Nutritional and Health Aspects of Food in Western Africa. Academic Press. ISBN 9780443273841
15. Aduse-Poku, K., Nyinaku, F., Atiase, V., Awuah, R., Owusu Mensah, E., Nyantakyi, D., Owusu, H. K., & Agyenim Boateng, B. (2003). Improving Rural Livelihoods within the the Context of Sustainable Development: A case Study of the Goaso Forest District. http://www.tropenbos.org/file.php/296/livelihood.pdf