Prof. Jacob Kwaku Agbenorhevi

Associate Professor

Dept: Food Science and Technology
Department of Food Science and Technology
College of Science
Room TF13
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Research Areas/Interests

Food Chemistry (composition and analysis) Food Biopolymers (polysaccharide/protein systems) and Rheology. Food Bioactive Compounds (polyphenols/ph...~more

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Publications

    RESEARCH PUBLICATIONS IN PEER-REVIEWED JOURNALS

     

    1. Effah-Manu, L., Danso, G., Nyarko, B. and *Agbenorhevi, K. (2024). Sustainable sourcing, extraction, and application of pectin in Africa: A review of environmental, economic and social implications. Journal of Ghana Science Association, (Accepted).
    2. Abe-Inge, V., Arabe, J., *Agbenorhevi, J. K., Oduro, I. N., Mohammed, L., Zaukuu, J. L. Z., Asante, F.A., Pawar, G. and Owusu, N.O. (2024). Assessment of chocolate retail in Ghana and willingness to use cooling devices. Heliyon, 10, e36961. https://doi.org/10.1016/j.heliyon.2024.e36961
    3. Abe-Inge, V., Zaukuu, J. L. Z., Mohammed, L., Agbenorhevi, J. K., & Oduro, I. (2024). Physicochemical analysis and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopy. Future Foods, 100427. https://doi.org/10.1016/j.fufo.2024.100427
    4. Williams, G., Maame Y.B. Adjei, M.Y.B., Ahadzi, P., Cecille W. Aboagye, C.W., Agbenorhevi, K, De-Souza, L.D.K., Kpodo, F.M. and Pawar, G. (2024) Proximate composition and relative preference mapping of milk chocolate emulsified with okra pectin. Journal of Science and Technology 42(2), 62-75. https://dx.doi.org/10.4314/just.v42i2.5
    5. Timtey, J.A., Alemawor, F., Ellis, W.O., Agbenorhevi, K. and Pepra-Ameyaw, N.B. (2024). Evaluation of yield and physicochemical quality of Pentadesma butyracea butter obtained by different traditional extraction methods in Ghana. International Journal of Food Science. 5282230, 1-13. https://doi.org/10.1155/2024/5282230
    6. Duah, J., Kpodo, M.K., Kontogiorgos, V., Saalia, F.K. and *Agbenorhevi, J.K. (2024). Isolation and characterization of pectin from African star apple (Chrysophyllum albidum) fruit. Food Biophysics, https://doi.org/10.1007/s11483-024-09840-y
    7. Kyei-Asante, B., Alemawor, F., *Agbenorhevi, K. and Fitz-Williams P. (2023) Physicochemical evaluation of shea butter treated with borututu (Cochlospermum angolensis) bark. Journal of Science and Technology, 41(3), 77-96. https://dx.doi.org/10.4314/just.v41i3.7
    8. Kpodo, F. M., Jato, J., Adjei, C. N. A., Walter, A., Agbenorhevi, J. K., Duah, J., and Nuro-Ameyaw, P. (2023). Physicochemical and functional properties of pulp and pectin from agro-waste of three Cucurbitaceae species. Food Chemistry Advances, 100530. https://doi.org/10.1016/j.focha.2023.100530
    9.  Dzomeku, M., Alemawor, F., Agbenorhevi, J.K., Oduro, I.N and Obodai, M. (2023) Diversity and Domestication of Mushroom Species in the Atewa Forest Reserve and Bia Biosphere, Ghana, Scientific African, https://doi.org/10.1016/j.sciaf.2023.e01805
    10.  Afotey, B., *Agbenorhevi, J.K., De-Souza, L.D.K., Logosu, J.K., Kpodo, F.M. and Falade, K. (2023) Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent, Food Chemistry Advances, 3, 100339. https://doi.org/10.1016/j.focha.2023.100339
    11.  Osei, P.A, Kpodo, F.M., Tettey, C.O, Dzah, C.S., Agbenorhevi, J. K., Hunkpe, G. and Nanga, S. (2023) Proximate composition, phenolic, and antioxidant properties of soursop fruit parts, CyTA - Journal of Food, 21(1), 475-480. https://doi.org/10.1080/19476337.2023.2227250
    12.  Timtey, J.A., Alemawor, F., Ellis, W.O., Pepra-Ameyaw, N.B. and Agbenorhevi, K. (2023) Pentadesma butyracea in Ghana-Indigenous knowledge, use, and seed characterization, Scientific African, e01747. https://doi.org/10.1016/j.sciaf.2023.e01747
    13.  Williams, G., De-Souza, L.D.K., Kpodo, F.M. and *Agbenorhevi, J.K. (2023). Physicochemical evaluation of okra residue obtained after pectin extraction. International Journal of Food Properties, 26(1), 591-599. https://doi.org/10.1080/10942912.2023.2173776
    14.  Ameyaw, R., Ameyaw, E., Agbenorhevi, J. K., Hammond, C. K., Arhin, B. and Afaa, T. J. (2023). Assessment of knowledge and socioeconomic status of caregivers of children with malnutrition at a district hospital in Ghana. African Health Sciences, 23(1), 693-703. https://doi.org/10.4314/ahs.v23i1.74          
    15. Agbley, E. N., Kpodo, F. M., Kortei, N. K., Agbenorhevi, J. K., Kaba, G., and Nyasordzi, J. (2023). Consumption pattern, heavy metal content and risk assessment of Akpeteshie-local gin in Ho municipality of Ghana. Scientific African, e01564. https://doi.org/10.1016/j.sciaf.2023.e01564
    16.  Effah-Manu, L., Wireko-Manu, F. D., Agbenorhevi, J. K., Maziya-Dixon, B., Oduro, I. N. (2023). Gender disaggregated consumer testing and descriptive sensory analysis of local and new yam varieties. Foods, 12, 537. https://doi.org/10.3390/foods12030537
    17.  Donkor-Boateng, N.A., *Agbenorhevi, K., and Anim-Jnr, A.S. (2022) Physicochemical, textural and sensory attributes of sausage emulsified with okra pectin. Journal of Science and Technology, 40(3), 67-76.
    18.  Effah-Manu, L., Wireko-Manu, F. D., Agbenorhevi, J. K., Maziya-Dixon, B., Oduro, I. N. and Baah-Ennum, T. Y. (2022). The effect of gender on end-user preferences for yam quality descriptors, Food Science & Nutrition, 10: 3890-3904. https://doi.org/10.1002/fsn3.2986
    19.  Effah-Manu, L., Wireko-Manu, F.D., Agbenorhevi, J.K., Maxiya-Dixon, B. and Oduro, I. (2022) Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties, CyTA - Journal of Food, 20(1), 120-127. https://doi.org/10.1080/19476337.2022.2093401
    20.  Effah-Manu, L., Maxiya-Dixon, B., Wireko-Manu, F.D., Agbenorhevi, J.K. and Oduro, I. (2022) Yam pectin and textural characteristics: a preliminary study. International Journal of Food Properties, 25(1), 1591-1603. https://doi.org/10.1080/10942912.2022.2096065
    21.  Amankwah, N.Y.A., *Agbenorhevi, J.K. and Rockson, M.A.D. (2022) Physicochemical and functional properties of wheat-rain tree (Samanea saman) pod composite flours. International Journal of Food Properties, 25(1), 1317-1327. https://doi.org/10.1080/10942912.2022.2077367
    22.  Aidoo, R., Oduro, I.N., *Agbenorhevi, J.K., Ellis, W.O. and Pepra-Ameyaw, N.B. (2022) Physicochemical and pasting properties of flour and starch from two new cassava accessions. International Journal of Food Properties, 25(1): 561-569. https://doi.org/10.1080/10942912.2022.2052087
    23.  Boateng, M.A, Amoako-Andoh, F.O., Wireko-Manu, F.D. and Agbenorhevi, K. (2021). Yam Tuber Dormancy and Sprouting: The Role of Concentration Dynamics of Endogenous Gibberellic Acid. Agricultural and Food Science Journal of Ghana, 14 (1), 1375-1386. https://doi.org/10.4314/afsjg.v14i1.4
    24.  wKpodo, F.M, Agbenorhevi, K., Oduro, I.N. and Morris, G.A. (2021). Physicochemical variability of pectin from different okra phenotype, Journal of Ghana Science Association, 20 (1), 26-32.
    25.  Nyarko, B., *Agbenorhevi, K., Wireko-Manu, F.D. and Kpodo, F.M. (2021). Characterization of pectin extracted from Muskmelon (Cucumis melo L.). Journal of Ghana Science Association, 20 (1), 1-8.
    26.  Owusu, F.W.A., Boakye-Gyasi, M.E., Agbenorhevi, J.K., Bayor, M.T. and Ofori-Kwakye, K. (2021). Potential and Comparative Tablet Disintegrant Properties of Pectin Obtained from Five Okra Genotypes in Ghana, Scientifica, 2902335. https://doi.org/10.1155%2F2021%2F2902335
    27.  Hormenoo, Y.A., *Agbenorhevi, K., Ekyem, S. O., Bonsu, K.O., Torve, V. and Voegborlo, B.R. (2021). Determination of some herbicides in sweet potato. Cogent Food & Agriculture, 7 (1), 1910159. https://doi.org/10.1080/23311932.2021.1910159
    28.  Boakye-Gyasi, M.E., Owusu, F.W.A., Entsie, P., Agbenorhevi, J.K., Banful, B.K.B. and Bayor, M.T. (2021). Pectin from Okra (Abelmoschus esculentus L) has potential as a drug release modifier in matrix tablets, The Scientific World Journal, 6672277. https://doi.org/10.1155%2F2021%2F6672277
    29.  Ampofo, D., *Agbenorhevi, J.K., Firempong, C.K. and Adu-Kwarteng, E. (2021) Glycemic index of different varieties of yam as influenced by boiling, frying and roasting. Food Science & Nutrition, 9: 1106-1111. https://doi.org/10.1002%2Ffsn3.2087
    30.  Adu-Poku, D., Saah, S.A. and Agbenorhevi, J.K. (2020) Modeling the kinetics of potassium diffusion in potato under different leaching conditions. International Journal of Food Science, https://doi.org/10.1155/2020/1876463
    31.  Bawa, N.M., *Agbenorhevi, J.K., Kpodo, F.M. and Sampson, G.O. (2020) Pasting Properties of Starch-Okra Pectin Mixed System. CYTA-Journal of Food, 18(1): 742-746. https://doi.org/10.1080/19476337.2020.1838616
    32.  Adu-Kwarteng, E., Oduro, I, Ellis, W.O and Agbenorhevi, J.K. (2020) Rapid assessment of compositional stability in improved sweetpotato varieties: relevance in breeding and utilization, International Journal of Innovative Research & Development, 9(7):72-78. https://doi.org/10.24940/ijird%2F2020%2Fv9%2Fi7%2F153749-379071-1-sm
    33.  Kissiedu, K.O., *Agbenorhevi, J.K. and Datsomor D.N. (2020) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier. International Journal of Food Properties, 23(1): 1310-1323. https://doi.org/10.1080/10942912.2020.1800728
    34.  Abe-Inge, V., *Agbenorhevi, J.K., Katamani, G.D., Ntim-Addae S.B. and Kpodo, F.M. (2020). Effect of okra pectin treatment on quality attributes and consumer acceptability of tiger nut milk and fried yam, Cogent Food & Agriculture, 6: 1781992. https://doi.org/10.1080/23311932.2020.1781992
    35.  Ofori, J., Tortoe, C. and Agbenorhevi, J.K. (2020) Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour, Food Science & Nutrition, 2020, 8:4291-4296. https://doi.org/10.1002/fsn3.1725
    36.  Tobil, M., Deh, C.Y., *Agbenorhevi, J.K., Sampson, G.O. and Kpodo, F.M. (2020) Effect of okra pectin on the sensory, physicochemical and microbial quality of Yoghurt. Food and Nutrition Sciences, 11: 442-456. http://dx.doi.org/10.4236/fns.2020.116032
    37.  *Agbenorhevi, J.K., Kpodo, F.M., Banful, B.K.B., I.N. Oduro, Abe-Inge, V., Datsomor, D.N., Atongo, J. and Obeng, B. (2020). Okra survey and evaluation of okra pectin extracted at different maturity stages. Cogent Food & Agriculture, 6: 1760476. https://doi.org/10.1080/23311932.2020.1760476
    38.  Abe-Inge, V., Asaam, E.S., *Agbenorhevi, J.K., Bawa, N.M. and Kpodo, F.M. (2020) Development and Evaluation of African Palmyra palm (Borasus aethiopum) fruit flour-Wheat Composite Flour Noodles, Cogent Food & Agriculture, 6(1): 1749216. https://doi.org/10.1080/23311932.2020.1749216
    39.  Kpodo F.M., Agbenorhevi, K., Alba, K. and Kontogiorgos, V. (2020) Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55:1909-1915. https://doi.org/10.1111/ijfs.14389
    40.  Williams, G., Ansah, K.O., *Agbenorhevi, J.K., Oduro, I.N. and Bobobee, E. (2019) Characterization of starch from new cassava accessions at different maturity. Journal of Food Security, 7(5): 170-174. https://doi.org/10.12691/JFS-7-5-3
    41.  Yeboah, E.S., *Agbenorhevi, J.K and Sampson G.O. (2019) Glycemic index of five Ghanaian corn and cassava staples. Journal of Food and Nutrition Research, 7(9):624-631. https://doi.org/10.12691/jfnr-7-9-1
    42. Adams, Z.S., Wireko-Manu, F.D., Agbenorhevi J. and Oduro, I. (2019) Improved Yam-Baobab-Tamarind Flour Blends: Its Potential use in Extrusion Cooking, Scientific African, 6: e00126. https://doi.org/10.1016/J.SCIAF.2019.E00126
    43. Duah, J., *Agbenorhevi, J.K., Adu-Poku, D. and Antwi, F.O. (2019) Nitrite assessment of processed meat products commonly consumed in Ghana, Journal of Food Security, 7(3): 90-96. http://dx.doi.org/10.12691/jfs-7-3-4
    44. Datsomor, D.N., *Agbenorhevi, J.K. Kpodo, F.M., and Oduro, I.N. (2019). Okra Pectin as Lecithin Substitute in Chocolate, Scientific African, 3: e00070. http://dx.doi.org/10.1016/j.sciaf.2019.e00070
    45. Sahe, C.A, *Agbenorhevi, K. and Wireko-Manu, F.D. (2019) Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies, American Journal of Food Science and Technology, 7(2): 57-64. https://doi.org/10.12691/AJFST-7-2-4
    46.  *Agbenorhevi, J.K., Alemawor, F., Engmann, F.N. and Aduboffour, S. K., (2019) Quality of Miracle Berry Wine as Influenced by pH and Inoculum level. Journal of Food and Nutrition Research, 7(2): 148-154. http://dx.doi.org/10.12691/jfnr-7-2-7
    47.  Kpodo, F.M., Agbenorhevi, J.K., Alba, K. Smith, A.M., Morris, G.A. and Kontogiorgos, V. (2019) Structure and physicochemical properties of Ghanaian grewia International Journal of Biological Macromolecules, 122: 866-872. https://doi.org/10.1016/j.ijbiomac.2018.10.220
    48.  Abe-Inge, V., Arthur, C. *Agbenorhevi, J.K. and Kpodo, F.M. (2018) Mineral composition, antioxidant properties, phytochemical and anti-nutrient composition of African Palmyra palm (Borasus aethiopum) fruit flour, American Journal of Food and Nutrition, 6(5):143-152. http://dx.doi.org/10.12691/ajfn-6-5-2
    49.  Adams, A., *Agbenorhevi, J.K., Alemawor, F., Lutterodt, H.E. and Sampson, G.O. (2018) Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana. Journal of Food Security, 6(2): 55-66. https://doi.org/10.12691/JFS-6-2-2
    50.  Asamoa, A.A., Essel E.A., *Agbenorhevi, J.K. and Oduro, I.N (2018) Effect of processing methods on the proximate composition, total phenols and antioxidant properties of two mushroom varieties, American Journal of Food and Nutrition, 6(2): 55-59. https://doi.org/10.12691/AJFN-6-2-4
    51.  Addo, P.W., *Agbenorhevi, J.K and Adu-Poku, D. (2018) Antinutrients in watermelon seeds, MOJ Food Processing & Technology, 6(2): 237-239. https://doi.org/10.15406/MOJFPT.2018.06.00170
    52.  Abe-Inge, V., *Agbenorhevi, J.K., Kpodo, F.M and Adzinyo, O.A. (2018) Effect of Different Drying Techniques on Quality Characteristics of African Palmyra Palm (Borassus aethiopum) Fruit Flour, Food Research, 2(4): 331-339. https://doi.org/10.26656/FR.2017.2%284%29.050
    53.  Kpodo, F.M, Agbenorhevi, K., Alba, K., Oduro, I.N, Morris, G.A. and Kontogiorgos, V. (2018) Structure-function relationships in pectin emulsification, Food Biophysics, 13(1): 71-79. https://doi.org/10.1007/s11483-017-9513-4
    54.  Osae, A.K., *Agbenorhevi, J.K and Wireko-Manu, F.D. (2017) Packaging and shelf life of maize-peanut balls (Dakua), MOJ Food Processing & Technology, 4(6):00108. http://dx.doi.org/10.15406/mojfpt.2017.04.00108
    55.  Graham, J.O., *Agbenorhevi, J.K. and Kpodo, F.M. (2017). Total Phenols Content and Antioxidant Activity of okra seeds from different genotypes, American Journal of Food and Nutrition, 5(3): 90-94. https://doi.org/10.12691/AJFN-5-3-2
    56.  Kpodo, F.M, Agbenorhevi, K., Alba, K., Bingham, R.J., Oduro, I.N, Morris, G.A. and Kontogiorgos, V. (2017) Pectin isolation and characterization from six okra genotypes, Food Hydrocolloids, 72:323-330. https://doi.org/10.1016/J.FOODHYD.2017.06.014
    57.  Adu-Poku, D. and Agbenorhevi, J.K. (2017) Kinetics of potassium diffusion as influenced by the microstructure of potato. American Journal of Food Science and Technology, 5(2): 31-37. https://doi.org/10.12691/AJFST-5-2-1
    58.  Adu-Kwarteng, E., Oduro, I., Ellis, W. O. and Agbenorhevi, J. K. (2017). Quality characteristics of native starch from six (6) improved varieties of sweetpotato (Ipomoea batatas). Agricultural and Food Science Journal of Ghana, 10 (1): 818-831. https://www.ajol.info/index.php/afsjg/article/view/162907
    59.  Alhassan, K., *Agbenorhevi, J.K. Asibuo, J.Y. and Sampson, G.O. (2017) Proximate Compositional and Functional Properties of Some New Groundnut Accessions. Journal of Food Security, 5(1): 9-12. https://doi.org/10.12691/JFS-5-1-2
    60.  Eli-Cophie D., *Agbenorhevi, J.K. and Annan, R.A. (2017) Glycemic Index of Some Local Staples in Ghana, Food Sciences & Nutrition, 5(1):131-138. https://doi.org/10.1002/fsn3.372
    61.  Nyaaba D. A., Brown P.K. and Agbenorhevi, J. (2017) Assessing the Association between Asymptomatic Malaria Parasitaemia and Nutritional Status in Children Under Five Years in Ghana, Journal of Nutrition and Metabolism, 2(1): 1-14.
    62.  Tabiri, B., *Agbenorhevi, J.K., Wireko-Manu, F.D. and Ompouma, I. (2016) Watermelon seeds as food: Nutrient Composition, Phytochemicals and Antioxidant activity. International Journal of Nutrition and Food Sciences, 5(2): 139-144. https://doi.org/10.11648/J.IJNFS.20160502.18
    63.  Wireko-Manu, F.D., Agyare, A., Agbenorhevi, J.K. and Oduro, I. (2016) Development and Quality Assessment of Cassava-Sweetpotato Non-Alcoholic Beverage, MOJ Food Processing & Technology, 2(3):00040. http://dx.doi.org/10.15406/mojfpt.2016.02.00040
    64.  Osei, J. A., Kyeremanteng, O.,Alhassan, M. W., and Agbenorhevi, J. (2016) Formulation and Proximate Composition of Chips Produced from Ackee Aril-Wheat Flour Composites. ADRRI Journal of Agriculture and Food Sciences, 2, No. 9(3):1-10. https://doi.org/10.55058/adrrijafs.v2i9.245
    65. Yellavila, S.B., *Agbenorhevi, J.K. Asibuo, J.Y. and Sampson, G.O. (2015) Proximate Composition, Minerals content and Functional Properties of Five Lima Beans Accessions, Journal of Food Security, 3(3): 69-74. https://doi.org/10.12691/JFS-3-3-1
    66.  Boakye, A.A., Wireko-Manu, F.D., Agbenorhevi, J.K. and Oduro, I. (2015) Antioxidant Activity, Total Phenols and Phytochemical Constituents of four Underutilised Tropical Fruits, International Food Research Journal, 22(1): 262-268.
    67.  Dossou, V.M., *Agbenorhevi, J.K., Alemawor, F and Oduro, I. (2014) Physicochemical and Functional Properties of full fat and defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology, 2(6),187-191. https://doi.org/10.12691/AJFST-2-6-3
    68.  Dossou, V.M. *Agbenorhevi, J.K., Combey, S. and Afi-Koryoe, S., (2014) Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties, International Journal of Nutrition and Food Sciences, 3(6):534-537. https://doi.org/10.11648/J.IJNFS.20140306.17
    69.  Boakye, A.A., Wireko-Manu, F.D., Agbenorhevi, J.K. and Oduro, I. (2014) Dietary Fibre, Vitamin C and Proximate Composition of Tropical Underutilised Fruits, African Journal of Food Science, 8(6):305-310. https://doi.org/10.5897/AJFS2014.1165
    70.  Osei, J. A., Essuman, E. K., Kyeremateng, D. O., and Agbenorhevi, J. (2014) A Survey of Ackee Fruit Utilization in Ghana. Jamaican Journal of Science & Technology, 25:11-17
    71. Alemawor, F., Agbenorhevi, J.K. and Poku, A.K. (2014) Partial substitution of cocoa butter with processed shea butter in milk chocolate, Journal of Food Science and Engineering, 4: 212-217. http://dx.doi.org/10.17265/2161-6256/2014.04.006
    72.  Agbenorhevi, J.K., Kontogiorgos, V. and Kasapis, S. (2013) Phase behaviour of β-glucan/sodium caseinate mixtures varying in molecular weight, Food Chemistry, 138 (1):630-637. https://doi.org/10.1016/j.foodchem.2012.10.073
    73.  Agbenorhevi, J.K. and Marshall L.J. (2012) Investigation into the total phenols and antioxidant activity during storage of fruit smoothies. Journal of Food Science and Engineering, 2, pp.72-79. https://doi.org/10.17265/2159-5828%2F2012.02.002
    74.  Agbenorhevi,K., Kontogiorgos, V., Kirby, A.R., Morris, V.J. and Tosh, S.M. (2011) Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight, International Journal of Biological Macromolecules 49(3):369-377. https://doi.org/10.1016/j.ijbiomac.2011.05.014
    75.  Agbenorhevi, J.K. and Kontogiorgos, V. (2010). Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers, 81(4): 849-854. https://doi.org/10.1016/j.carbpol.2010.03.056
    76.  Agbenorhevi, J.K., Oduro, I., Ellis, W.O., Abodakpi, V.D. and Eleblu, S.E. (2007). Effect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea, Nigerian Food Journal, 25 (2): 88-94. http://dx.doi.org/10.4314/nifoj.v25i2.50844

    CONFERENCE PRESENTATIONS AND OTHER PUBLICATIONS

    1. Williams, G., Maame Y.B. Adjei, M.Y.B., Ahadzi, P., Cecille W. Aboagye, C.W., Agbenorhevi, J.K, De-Souza, L.D.K., Kpodo, F.M. and Pawar, G. (2023) Proximate composition and relative preference mapping of milk chocolate emulsified with okra pectin. In: KNUST Research Conference 2023(TEKCONFAB23), 29-31 May 2023, KNUST-Kumasi.
    2. Duah, J., Agbenorhevi, J.K., Kpodo, M.K., and Saalia, F.K. (2023) Extraction- optimization and characterization of pectin extract from African star apple using response surface methodology. In: 12th GSA Research Seminar and Poster Presentations.YBSSD-2023, Kumasi, 8-9 March, 2023, KNUST-Kumasi, p111.
    3. Opoku J., Adomah R., Agbenor-Efunam, N.Y., Mohammed, L., Boateng, F.A., Tekpetey, S., Tagbor, T.A., Boateng B., Donkor, M.K.E., Agbenorhevi, J.K., Oduro, I.N., Asante, F.A., Pawar, G. and Mensah G.B. (2023) The use of phase exchange material to influence storage temperature and humidity on chocolate sold in hot climates. In: 12th GSA Research Seminar and Poster Presentations.YBSSD-2023, Kumasi, 8-9 March, 2023, KNUST-Kumasi, p44.
    4. Agbenor-Efunam, A.Y., Donkor, M.K.E., Britwum, A., Agbenorhevi, J.K., Oduro, I.N., Mohammed, L., Asante, F.A., Pawar, G. and Owusu, N.O. (2022) A low cost portable data logger for measuring some thermodynamic parameters required for the optimization of a cold storage chocolate vending chest intended for tropical climates. In: 11th GSA Research Seminar and Poster Presentations, Kumasi, 7-8 June, 2022, KNUST-Kumasi, p18.
    5. Timtey, J.A., Alemawor, F., Ellis, W.O., Pepra-Ameyaw, N.B. and Agbenorhevi, J.K. (2022) Pentadesma butyracea in Ghana I Indigenous knowledge, use, and seed characterization. In: 11th GSA Research Seminar and Poster Presentations, Kumasi, 7-8 June, 2022, KNUST-Kumasi, p20.
    6. Abe-Inge, V., Arabe, J., Agbenorhevi, J.K., Oduro, I.N., Mohammed, L., Zaukuu, J-L.Z., Asante, F.A., Pawar, G. and Owusu, N.O. (2022) Chocolate Retail in Ghana: Challenges and Possible Interventions. In: 11th GSA Research Seminar and Poster Presentations, Kumasi, 7-8 June, 2022, KNUST-Kumasi, p64.
    7. Ayamga, E.A and Agbenorhevi, J.K. (2022) Determination of Starch content of different tomato brands in three major markets in Greater Accra-Ghana. In: 11th GSA Research Seminar and Poster Presentations, Kumasi, 7-8 June, 2022, KNUST-Kumasi, p65.
    8. Baidoo, M.P.K. and Agbenorhevi, J.K. (2022) Shelf-life stability of cookies as influenced by fonio flour. In: 11th GSA Research Seminar and Poster Presentations, Kumasi, 7-8 June, 2022, KNUST-Kumasi, p66.
    9. Dzomeku, M., Alemawor, F., Agbenorhevi, J.K., Oduro, I. and Obodai, M. (2021) Fungal biodiversity in Ghana: A case study of two forest reserves. In: CSIR 32nd RSA Annual General Meeting and 3rd Scientific Conference, CSIR-STEPRI, 19-21 October, 2021, p80.
    10. Agbenorhevi, J.K., Kpodo, F.M. and Boakye-Gyasi, M.E. (2021) Okra pectin as functional ingredient in food and pharmaceutical applications. In: CSIR 32nd RSA Annual General Meeting and 3rd Scientific Conference, CSIR-STEPRI, 19-21 October, 2021, p73-74.
    11. Hormenoo, Y.A., Agbenorhevi, J.K., Ekyem, S.O., Bonsu, K.O., Torve, V. and Voegborlo, B.R. (2021) Determination of some herbicide residues in sweet potato to ascertain safety concerns. In: CSIR 32nd RSA Annual General Meeting and 3rd Scientific Conference, CSIR-STEPRI, 19-21 October, 2021,  p69-70.
    12. Donkor-Boateng, N.A., Agbenorhevi, J.K., and Anim-Jnr, A.S. (2021) Physicochemical, textural and sensory attributes of chocolate emulsified with okra pectin. In: GSA 32nd Biennial Conference, Kumasi Branch Via Zoom, 6-8 October, 2021, KNUST-Kumasi, p67.
    13. Nyarko, B., Agbenorhevi, J.K., Wireko-Manu, F.D. and Kpodo, F.M. (2021) Characterization of pectin extracted from Muskmelon. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p86.
    14. Bansah, S., Abe-Inge, V. and Agbenorhevi, J.K. (2021) Extraction and physicochemical evaluation of African palmyra palm kernel oil. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p87.
    15. Tuffour, Agbenorhevi, J.K., Oduro, I.N. and Pepra-Ameyaw (2021) Quality of some selected confectionery products during storage after a one (1) year shelf life. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p88.
    16. Osafo D.A. and Agbenorhevi, J.K., (2021) Influence of storage temperature on the stability of aspartame in coca-cola zero. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p89.
    17. Arhin, V., Agbenorhevi, J.K. and Alemawor, F. (2021) Effect of storage temperature on the quality of dark chocolate. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p90.
    18. Amevor, D.A. and Agbenorhevi, J.K. (2021) Assessment of nutritional knowledge and its impact on nutritional status of adolescent students in the Bekwai municipality. In: GSA Webinar 2021/ 10th GSA Research Seminar and Poster Presentations, Kumasi, 27-28 April, 2021, KNUST-Kumasi, p91.
    19. Nyarko, B., Agbenorhevi, J.K., Wireko-Manu, F.D. and Kpodo, F.M. (2020) Physicochemical and Functional Characterization of pectin from Muskmelon. In:10th International Colloids Conference, 7-9 December 2020, Elsevier Ltd.
    20. Frimpong, V. and Agbenorhevi, J.K. (2020) Assessment of nutritional status of older people 60 years and above of Bogyawe in Bekwai municipality, Ashanti region. In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p45.
    21. Ameyaw, R., Ameyaw, E. and Agbenorhevi, J.K. (2020) Assessment of knowledge and socioeconomic status of caregivers of children with malnutrition in maternal and child health hospital, Kumasi. In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p46.
    22. Atikese, T.A., Wireko-Manu, F.D. and Agbenorhevi, J.K. (2020) Development of functional beverage, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p63.
    23. Katamani, G.D., Abe-Inge, V. and Agbenorhevi, J.K. (2020) Quality and consumer acceptability of fried yam as influenced by okra pectin pretreatment, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p72.
    24. Ntim-Addae, S.B., Abe-Inge, V. and Agbenorhevi, J.K. (2020) Effect of okra pectin on the quality and consumer acceptability of tigernut milk, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p73.
    25. Kyei-Asante, B., Alemawor, F. and Agbenorhevi, J.K. (2020) A comparative study on physico-chemical and antioxidant characteristics of shea butter treated with milled and shredded borututu bark, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p74.
    26. Williams, G., Agbenorhevi, J.K. and Kpodo, F.M. (2020) Physicochemical evaluation of okra residue obtained after pectin extraction, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p75.
    27. Amankwah, N.Y.A., Agbenorhevi, J.K. and Kpodo, F.M. (2020) Physicochemical and functional properties wheat- rain tree (Samanea saman) pod composite flour, In: GSA Webinar 2020/ 9th GSA Research Seminar and Poster Presentations, Kumasi, 28-29 July, 2020, KNUST-Kumasi, p76.
    28. Kpodo F.M., Agbenorhevi, J.K., Alba, K. and Kontogiorgos, V. (2019) Emulsion properties of grewia gum. In: 31st Biennial Conference of Ghana Science Association, 30 July – 2 August, 2019, UCC, Cape Coast, p44.
    29. Kpodo F.M., Agbenorhevi, J.K., and Kontogiorgos, V. (2019) Isolation, characterization and functional properties of grewia gum. In: 31st Biennial Conference of Ghana Science Association, 30 July – 2 August, 2019, UCC, Cape Coast, p91.
    30. Nyarko, B, Agbenorhevi, J.K., Wireko-Manu, F.D. and Kpodo, F.M. (2019) Physcicochemical and Functional Characterization of pectin from Muskmelon (Cucumis melo). In: 8th GSA Research Seminar and Poster Presentations, Kumasi, 1st May, 2019, KNUST-Kumasi, p128.
    31. Abe-Inge, V., Asam E.S, Bawa, N. Agbenorhevi, J.K. and Kpodo, F.M. (2018) Development and Evaluation of African Palmyra palm (Borasus aethiopum) fruit-Wheat Composite Flour Noodles. In: 8th GSA Research Seminar and Poster Presentations, Kumasi, 1st May, 2019, KNUST-Kumasi, p125.
    32. Effah-Manu, L., Agbenorhevi, J.K., and Wireko-Manu, F.D. (2019) Isolation and characterization of pectin from D. retundata (POIR) and D. alata Varieties. In: 8th GSA Research Seminar and Poster Presentations, Kumasi, 1st May, 2019, KNUST-Kumasi, p120.
    33. Mensah, E.A. Nyarko, B, Agbenorhevi, J.K., and Wireko-Manu, F.D. (2019) Functional Properties of pectin extracted from muskmelon (Cucumis melo). In: 8th GSA Research Seminar and Poster Presentations, Kumasi, 1st May, 2019, KNUST-Kumasi, p52
    34. Hormenoo, Y.A., Agbenorhevi, J.K., Ekyem, S., Bonsu, K.O., Torve, V. and Voegborlo, B.R. (2019) Determination of some herbicides in sweetpotato. In: 8th GSA Research Seminar and Poster Presentations, Kumasi, 1st May, 2019, KNUST-Kumasi, p47.
    35. Owusu, F.W.A., Boakye-Gyasi, M.E., Agbenorhevi, J.K., Banful, B. and Bayor, M.T. (2019). Okra pectin as drug control-releasing polymer: a study of pectin polymers from six (6) different genotypes of okra (Abelmoschus esculentus). In: Sixth International Symposium, Frontiers in Polymer Science. Budapest, Hungary: 5 – 8 May, 2019.
    36. Abe-Inge, V., Asam E.S, Bawa, N. Agbenorhevi, J.K. and Kpodo, F.M. (2018) Development and Evaluation of African Palmyra palm (Borasus aethiopum) fruit-Wheat Composite Flour Noodles, In: 1st International Conference, African Society of Food Science and Technology (ASoFoST), 2-4 August, 2018, Accra-Ghana.
    37. Abe-Inge, V., Arthur, C. Agbenorhevi, J.K. Kpodo, F.M. and Adzinyo, O.A (2018) Potential of African Palmyra palm (Borasus aethiopum) fruit flour in Food Applications, In: 1st International Conference, African Society of Food Science and Technology (ASoFoST), 2-4 August, 2018, Accra-Ghana.
    38. Ofori, K.F., Yeboah, E.S. and Agbenorhevi, J.K. (2018) Glycemic index of five maize and cassava staples in Ghana. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p41.
    39. Srabie, S.E., Ampofo, D., Agbenorhevi, J.K. and Adu-Kwarteng, E.  (2018) Glycemic index of yam as influenced by boiling. Frying and roasting. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p40.
    40. Ankomah, E., Kontoh, J.A. and Agbenorhevi, J.K. (2017) Nitrite assessment of processed meat products commonly consumed in Ghana. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p39.
    41.  Kumi-Djan, H., Kpodo, F.M, Agbenorhevi, J.K., Oduro, I.N, Morris, Alba, K., Gordon, G.A. and Kontogiorgos, V. (2018) Emulsifying characteristics of pectin from six different okra genotypes. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p38.
    42. Afari, E.L., Obeng, B., Agbenorhevi, J.K., Kpodo, M.K., Oduro, I.N. and Banful, B.K.B. (2018) Yield and intrinsic viscosity of pectin from okra at different maturity. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p37.
    43. Williams, G., Ansah, K.O., Agbenorhevi, J.K., Oduro, I.N. and Bobobee, E.  (2018) Influence of maturity on characteristics of starch from new cassava accessions. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p36.
    44. Osei-Mireku, S. Ntim, N.A. and Agbenorhevi, J.K. (2018) Quality attributes of some organic versus conventional fruits and vegetables in Ghana. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p35.
    45. Kpodo, E.A., Agbenorhevi, J.K., Bonsu, K.O. and Tobil, M.  (2018) Evaluation of some new tomato varieties proposed for release. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p34.
    46. Tobil, M., Deh, C.Y. and Agbenorhevi, J.K. (2018) Effect of Okra Pectin on the sensory, physicochemical and microbial quality of Yoghurt. In: 7th GSA Research Seminar and Poster Presentations, Kumasi, 18 April 2018, KNUST-Kumasi, p33.
    47. Attipoe, R.A., Ofori, J.  and Agbenorhevi, J.K. (2018) Physicochemical evaluation of fresh okra seed flour. In: 7th GSA Research Seminar and Poster Presentations, 18 April 2018, KNUST-Kumasi, p32.
    48. Djan, P.S., Kpodo, M.K. and Agbenorhevi, J.K. (2018) Physicochemical properties of grewia gum extracted using different solvent techniques. In: 7th GSA Research Seminar and Poster Presentations, 18 April 2018, KNUST-Kumasi, p31.
    49. Abe-Inge, V., Arthur, C. Agbenorhevi, J.K. and Kpodo, F.M. (2018) Mineral composition, antioxidant properties, phytochemical and anti-nutrient composition of African Palmyra palm fruit flour, In: 7th GSA Research Seminar and Poster Presentations, 18 April 2018, KNUST-Kumasi, p26.
    50. Ntim, N.A. and Agbenorhevi, J.K. (2018) Quality attributes of some organic versus conventional fruits and vegetables in Ghana. In: 30th Biennial Conference of the Ghana Science Association (GSA), 24-27 July 2018, Koforidua Technical University, Koforidua.
    51. Yeboah, E.S. and Agbenorhevi, J.K. (2017) Glycemic Index of Five Maize and Cassava Staples in Ghana. In: The 10th Ghana Biomedical Convention (GBC) 2017 Conference, Noguchi-Legon, University of Ghana, 24-27 July, 2017, p101
    52. Kontoh, J.A. and Agbenorhevi, J.K. (2017) Nitrite assessment of processed meat products commonly consumed in Ghana. In: The 10th Ghana Biomedical Convention (GBC) 2017 Conference, Noguchi-Legon, University of Ghana, 24-27 July, 2017, p102.
    53. Segbedzi, M., Sampson, G.O. and Agbenorhevi, J.K. (2017) Comparative study of the hygienic knowledge and practices between urban and rural food vendors at lorry parks in the Volta region. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p85.
    54. Adu-Kwarteng, E., Oduro, I., Ellis, W.O. and Agbenorhevi, J.K. (2017) Rapid Assessment of Key Nutrients in Sweetpotato (ipomoea batatas) using Near Infra-red Reflectance spectroscopy: Relevance in Crop Improvement. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p77.
    55. Adu-Poku, D. and Agbenorhevi, J.K. (2017) Kinetics of potassium diffusion as influenced by the microstructure of potato. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p98.
    56. Barikisu, M., Sampson, G.O. and Agbenorhevi, J.K. (2017) Maternal Perception, Knowledge, Attitude and Practices of Exclusive Breastfeeding among Nursing Mothers in the Tano North District of Ghana. In: 6th GSA Research Seminar and Poster Presentations, Kumasi, 12 April 2017.
    57. Sahe, C.A, Agbenorhevi, J.K. and Wireko-Manu, F.D. (2017) Protein-rich Cookies: Cassava-ackee-groundnut Cookies. In: 6th GSA Research Seminar and Poster Presentations, Kumasi, 12 April 2017, KNUST-Kumasi, p55.
    58. Kpodo, F.M, Agbenorhevi, J.K., Alba, K., Bingham, R.J., Oduro, I.N, Morris, G.A. and Kontogiorgos, V. (2017) Isolation, characterization and functional properties of pectin from six different okra genotypes. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p12.
    59. Aduboffour, S. K., Agbenorhevi, J.K., Alemawor, F. and Engmann, F.N. (2017) Qualities of Miracle Berry Wine as Influenced by pH and Inoculum level. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p103.
    60. Alhassan, K., Agbenorhevi, J.K. Asibuo, J.Y. and Sampson, G.O. (2017) Proximate Compositional and Functional Properties of Some New Groundnut Accessions. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p101.
    61. Abe-Inge, V., Agbenorhevi, J.K and Kpodo, F. (2017) The Potential of African Palmyra Palm (Borassus aethiopum) Fruit Flour in Food Applications. In: 6th GSA Research Seminar and Poster Presentations,12 April 2017, KNUST-Kumasi, p52.
    62. Kissiedu, K.O., Datsomor D.N. and Agbenorhevi, J.K. (2017) Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier. In: 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p32.
    63. Tobil, M. and Agbenorhevi, J.K (2017) Effect of Okra Pectin on the Stability of Yoghurt. In: 6th GSA Research Seminar and Poster Presentations, Kumasi, 12 April 2017, KNUST-Kumasi, p51.
    64. Musah, N.B. and Agbenorhevi, J.K. (2017) Pasting Properties of Starch-Okra Pectin System. In: 6th GSA Research Seminar and Poster Presentations, Kumasi, 112 April 2017, KNUST-Kumasi, p53.
    65. Agbenorhevi, J.K., Atongo, J., Abe-Inge, V., Datsomor, D.N. Kpodo, F.M., and Banful, B.K.B. (2017). Survey on Okra Untilization in Ghana and Prospects for New Product Development. 6th GSA Research Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p100.
    66. Datsomor, D.N., Agbenorhevi, J.K., Kpodo, F.M., and Oduro, I.N. (2017). Okra Pectin as Lecithin Substitute in Chocolate. In: GSA Kumasi Branch 6thResearch Seminar and Poster Presentations, 12 April 2017, KNUST-Kumasi, p50.
    67. Kpodo, F.M, Agbenorhevi, J.K., Alba, K., Bingham, R.J., Oduro, I.N, Morris, G.A. and Kontogiorgos, V. (2017) Isolation, characterization and functional properties of pectin from six different okra genotypes, In: Gums and Stabilisers for the Food Industry 19, 27-30 June 2017, Berlin, Germany. The Royal Society of Chemistry, Cambridge.
    68. Datsomor, D.N, Agbenorhevi, J.K, Kpodo F.M., Oduro, I.N. and Kontogiorgos, V. (2017) Okra pectin as lecithin substitute in chocolate, In: Gums and Stabilisers for the Food Industry 19, 27-30 June 2017, Berlin, Germany. The Royal Society of Chemistry, Cambridge.
    69. Ayensu, J., Osei, M.A., Lutterodt, H.E., Annan, R.A., Edusei, A.K., Agbenorhevi, J.K. (2016) Development of a Fortified Biscuit with Palm Weevil Larvae and Orange-fleshed Sweetpotato, Europeans Researchers’ Night, University of Huddersfield, UK, 30 September 2016 (Poster).
    70. Eli-Cophie D., Agbenorhevi, J.K. and Annan, R.A. (2016) Glycemic Index of Five Ghanaian Staples as influenced by processing. In: The 9th Ghana Biomedical Convention (GBC) 2016 Conference, UHAS-HO, 1-5 August 2016, p.
    71. Aduboffour, S. K., Agbenorhevi, J.K., Engmann, F.N. and Alemawor, F. (2016) Qualities of Miracle Berry Wine as Influenced by pH and Inoculum level.  In: The 9th Ghana Biomedical Convention (GBC) 2016 Conference, UHAS-HO, 1-5 August 2016.
    72. Agbenorhevi, J.K., Datsomor, D.N. Kpodo, F.M., and Oduro, I.N. (2016). Okra Pectin as Emulsifier in Chocolate. In: 3rd College of Science Research Retreat. 14-17 July 2016, Pempamsie Hotel & Conference Centre, Cape Coast, p.25.
    73. Agbenorhevi, J.K., Wireko-Manu, F.D., Oduro, I.N., Sahe, A.C., Dossou, V.M. and Osei, J.A. (2016). Processing and Utilization of Ackee Fruit Aril in Cookies. In: 3rd College of Science Research Retreat, 14-17 July 2016, Pempamsie Hotel & Conference Centre, Cape Coast, p.45.
    74. Nyaaba D. A., Brown P.K. and Agbenorhevi, J. (2016) Association between Asymptomatic Malaria Parasitaemia and Nutritional Status in Children Under Five Years in Ghana: A Cross Sectional Study. In: 3rd College of Science Research Retreat. 14-17 July 2016, Pempamsie Hotel & Conference Centre, Cape Coast, p.69.
    75. Chima, H., Laryea, D. Barimah, J., Agbenorhevi, J.K. and Quarcoo, C. (2016). Proximate composition of 10 New Groundnut Accessions in Ghana. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    76. Agbenorhevi, J.K., Wireko-Manu, F.D., Oduro, I.N., Sahe, A.C., Dossou, V.M. and Osei, J.A. (2016). Processing of Ackee Fruit Aril and its Applications. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    77. Datsomor, D.N. Kpodo, F.M., Agbenorhevi, J.K. and Oduro, I.N. (2016). Okra Pectin as Emulsifier in Chocolate. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    78. Graham, J.O., Kpodo, F.M. and Agbenorhevi, J.K. (2016). Total Phenols Content and Antioxidant Activity of okra seeds from different genotypes. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    79. Attu, S.A., Agbenorhevi, J.K., Asibuo, J.Y. and Appaw, W.O. (2016). Aflatoxins and Proximate Composition of New Groundnut Accession. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    80. Asamoa, A.A., Agbenorhevi, J.K., Oduro, I.N and Essel E.A. (2016). Effect of processing methods on the nutritional, total phenols and antioxidant properties of two mushroom varieties. In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    81. Adams, A., Agbenorhevi, J.K., Alemawor, F. and Lutterodt, H.E. (2016) Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables, In: GSA Kumasi Branch 5th One-Day Research Seminar and Poster Presentations, 13 April 2016.
    82. Agbenorhevi, J. K. Lutterodt, H.E., Ofosu, I.W. and Appaw, W.O. (2016) Analytical methods for food fraud detection. In: 1st National Conference on Food Fraud, KNUST, 27 January 2016 (Poster).
    83. Agbenorhevi, J. K. Lutterodt, H.E., Effah-Manu, L. Wireko-Manu, F.D. and Arthur, M. (2016) Global incidents of food fraud. In: 1st National Conference on Food Fraud, KNUST, 27 January 2016 (Poster).
    84. Effah-Manu, L., Agbenorhevi, J. K. Lutterodt, H.E., Wireko-Manu, F.D. and Arthur, M. (2016) Adulterants found in food products worldwide. In: 1st National Conference on Food Fraud, KNUST, 27 January 2016 (Poster).
    85. Adams, Z.S., Wireko-Manu, F.D., Agbenorhevi J. and Oduro, I. (2016) Extruded Snack (Yummy Pop) From Water Yam-Based Flour. In: 1st World Congress on Root and Tuber Crops, Nanning Guangxi, China, 18-22 January 2016 (Poster).
    86. Nyaaba D. A., Brown P. and Agbenorhevi, J. (2015) Assessing the Association between Asymptomatic Malaria Parasitaemia In: 6th Annual Scientific Conference of the College of Health Sciences, KNUST, 27-28 August 2015.
    87. Agbenorhevi, J. K., Kontogiorgos, V., Morris, G.A., Kpodo, F.M., Oduro, I.N., Bonsu K. O. and Kaledzi, P.D. (2015) Okra extract – a versatile material for technological applications. In: 1st International Conference on Engineering, Science, Technology and Entrepreneurship (ESTE), 6-7 August 2015, p. 27.
    88. Agbenorhevi, J. K. Kontogiorgos, V., Morris, G.A., Kpodo, F.M., Oduro, I.N., Bonsu K. O. (2015) Applications of Okra Pectins. In: 29th Biennial Conference of Ghana Science Association (GSA), 3-7 August 2015, p. 39.
    89. Kpodo, F.M., Datsormor, D.N., Agbenorhevi, J.K., Kontogiorgos, V., Morris, G.A. and Oduro, I. N. (2015) Food, Non-Food and Medicinal Applications of Okra Polysaccharides, In: The 8th Ghana Biomedical Convention (GBC) 2015 Conference, 29-31 July 2015, p.75.
    90. Kpodo, F.M., Datsormor, D.N., Agbenorhevi, J.K., Kontogiorgos, V., Morris, G. A.  and Oduro, I. N. (2015) Food, Non-Food and Medicinal Applications of Okra Polysaccharides, In: GSA Kumasi Branch 4th One-Day Research Seminar and Poster Presentations 15 April 2015.
    91. Addo, P.W. and Agbenorhevi, J.K. (2015) Antinutrients content of watermelon seeds, In: The 8th Ghana Biomedical Convention (GBC) 2015 Conference, 29-31 July 2015, p.74.
    92. Osae, A.K. and Agbenorhevi, J.K. (2015) Packaging and shelf life of maize peanut balls (Dakua), In: The 8th Ghana Biomedical Convention (GBC) 2015 Conference, 29-31 July 2015, pp79-80.
    93. Tabiri, B., Ompouma, E.I. and Agbenorhevi, J.K. (2014) Watermelon seeds as food: Nutrient Composition, Phytochemicals and Antioxidant activity, In: The 7th Ghana Biomed 2014, p.32.
    94. Combey, S., Koryoe, S.A., Dossou, V.M. and Agbenorhevi, J.K. (2014) Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties, In: The 7th Ghana Biomed 2014, p..41.
    95. Yellavila S.B, Agbenorhevi, J.K. and Asibuo, J.Y. (2014) Proximate composition, minerals and functional properties of five lima bean accessions, In: The 7th Ghana Biomed 2014, p.49.
    96. Agbenorhevi, J.K., Dossou, V.M., Osei, J. A. and Oduro, I. (2014) The potential of ackee aril flour for food applications, Africa Nutrition Epidemiology Conference 21-25 July 2014.
    97. Boakye, A.A., Wireko-Manu, F.D.B., Agbenorhevi, J.K. and Oduro, I. (2014) Dietary Fibre, Vitamin C and Proximate Composition of Tropical Underutilised Fruits, Africa Nutrition Epidemiology Conference 21-25 July 2014.
    98. Adams, S.Z., and Wireko-Manu F.D. and Agbenorhevi, J.K. (2014) Development of Yam-Baobab-Tamarind Based Snack Extrudates, Africa Nutrition Epidemiology Conference 21-25 July 2014.
    99. Yellavila S.B, Agbenorhevi, J.K. and Asibuo, J. (2014) Nutrients composition and functional properties of five lima bean accessions. In: GSA Kumasi Branch 3rd One-Day Research Seminar and Poster Presentations 16 April 2014.
    100. Dossou, V.M, Agbenorhevi, J.K. and Alemawor, F. (2014) Physicochemical and Functional Properties of full fat and defatted Ackee (Blighia sapida) Aril Flours. In: GSA Kumasi Branch 3rd One-Day Research Seminar and Poster Presentations 16 April 2014.
    101. Agbenorhevi, J.K. and Kontogiorgos V. (2013) How does β-Glucans mix with milk proteins? In: The 6th Ghana Biomed 2013, Book of Abstracts, p. 81.
    102. Agbenorhevi, J.K., Kontogiorgos, V. and Kasapis, S. (2012). Phase behaviour of β-glucan/sodium caseinate mixtures varying in molecular weight. In: Gums and Stabilisers for the Food Industry 16, eds. P.A. Williams & G.O. Phillips, The Royal Society of Chemistry, Cambridge, pp. 133-140.
    103. Agbenorhevi, J. K.  and Lang, L. J. (2010). Total phenol content and antioxidant activity of fruit smoothies during storage. In: 1st UK International Functional Food Conference, Book of Abstracts, p74.

    BOOK/BOOK CHAPTERS

    1. Wireko-Manu, F.D., Akyereko, Y.G., Agbenorhevi, J.K., Arhinful, C., Kyei-Asante, B., Attafuah, J.K., Allotey, D. and Oduro, I. (2024). Potentials of ackee in Africa Cuisine. In: Sustainable and Functional Food From Plants, Goyal, M.R., Nath, A. and Kovacs, Z. (Eds) CRC Press/Apple Academic Press, USA. https://doi.org/10.1201/9781003415763
    2. Adams, Z.S., Abe-Inge, V. and Agbenorhevi, J.K. (2023) Quality attributes of chocolate: a review. Food Technology, MedCrave. https://medcraveebooks.com/view/Quality-attributes-of-chocolate-a-review.pdf
    3. Aidoo, R., Agbenorhevi, J.K., Wireko-Manu, F.D. and Wangel A. (Eds) (2019) Roots and Tubers in Ghana: Overview and Selected Research Papers, KNUST Printing Press, Kumasi.
    4. Boateng, M.A., Wireko-Manu, F.D., Agbenorhevi, J.K and Amoako-Andoh, F.O. (2019). Product development from Yam in West Africa: market potential and challenges. In: Roots and Tubers in Ghana: Overview and Selected Research Papers. KNUST Printing Press, Kumasi.
    5. Agbenorhevi, J.K. (2011) Phase Behaviour of Oat β-Glucan/Sodium Caseinate Mixtures. Doctoral thesis, University of Huddersfield. Available at http://eprints.hud.ac.uk/17475/

    Handbooks/Training Manuals/Magazines

    1. Everyday Science for Schools Magazines -Thirteen Volumes:  2023-12(1); 2023-11(2),11(1); 2023-10(2), 2022-10(1); 2021-9(2),9(1); 2021-8(2), 2020-8(1), 2019-7(2); 2018-7(1); 2017-6(2), 6(1); Ghana Science Association.
    2. CoSNEWS Magazines: 2022; 2021. College of Science, KNUST-Kumasi.
    3. KNUST Food Festival Magazines: 2023; 2022; 2020; 2019; 2018.
    4. Wireko-Manu, F.D., Akwetey, W.Y., Agbenorhevi, J.K., Appiah, F. and Ansah F.A. (2019) Commodity-Based Skill-Oriented Postharvest Management and Value Addition Training Manuel, Okuafo Pa Project, ENI-KNUST.
    5. Handmade/Artisanal Chocolate Making Short Course Manual (2016). Department of Food Science and Technology, KNUST. IMARGRAPHIX, Kumasi.
    6. Food Hygiene Manual (2015). Department of Food Science and Technology, KNUST.  IMARGRAPHIX, Kumasi.

    Other Articles

    1. Tetteh, E. and Agbenorhevi, J. K. (2023) Chocolate: Types and Health Benefits, Everyday Science for Schools Magazine, 11(2): 8-9, Ghana Science Association.
    2. Ortsin, J.F. and Agbenorhevi, J. K. (2023). Foods of The Future: Yoghurt Made From Plant-Based Milks, Everyday Science for Schools Magazine, 11(2): 21-23 , Ghana Science Association.
    3. Nyame, P.B and Agbenorhevi, J. K. (2023). Okra Pectin and its Application, Everyday Science for Schools Magazine, 10(2):11-12, Ghana Science Association.
    4. Johnson R. and Agbenorhevi, J. K. (2023). Enzymes and Life, Everyday Science for Schools Magazine, 10(2):13, Ghana Science Association
    5. Ntow B.B. and Agbenorhevi, J. K. (2023). Common Salt: Its role in Food and Diet, Everyday Science for Schools Magazine, 10(2):13, Ghana Science Association
    6. Nyame, P.B and Agbenorhevi, J. K. (2021). Soft Drinks: Health Facts, Everyday Science for Schools Magazine, 8(2):38-39, Ghana Science Association
    7. Hormenoo, Y.A and Agbenorhevi, J. K. (2020). The role of herbicides in modern agriculture, Everyday Science for Schools Magazine, 8(1):23-24, Ghana Science Association
    8. Danah, L. and Agbenorhevi, J. K. (2020). Food and acne – is there a relation? Everyday Science for Schools Magazine, 8(1):25-27, Ghana Science Association
    9. Agbenorhevi, J. K. and Abe-Inge, V. (2018). Okra (Abelmoschus esculentus): Beyond the Dining Table. Everyday Science for Schools Magazine, 7(2): 36-37, Ghana Science Association.
    10. Agbenorhevi, J. K. and Oduro, I.N. (2017). What is Food Science and Technology? Everyday Science for Schools Magazine, 6(2), Ghana Science Association.
    11. Agbenorhevi, J. K. and Oppong, N.S. (2017). Reducing food losses and waste, Everyday Science for Schools Magazine, 6(1): 8-9, Ghana Science Association.
    12. Agbenorhevi, J. K. and Oduro, I.N. (2017). The Food Value Chain – Joining the Missing Links, Everyday Science for Schools Magazine, 6(1): 6, Ghana Science Association.

    Exhibitions

    1. Exhibition on Okra Pectin at KNUST 70th Anniversary Science and Technology Exhibition, 10-13 May 2022, KNUST-Kumasi
    2. Exhibition on Artisanal Chocolate and products Developed in the Department of Food Science and Technology at 51st Congregation Exhibition, 6-8 July 2017,
    3. Exhibition on Artisanal Chocolate Products Developed, Seminar and Exhibition 2017, Department of Food Science and Technology in Collaboration with International Potato Center (CIP), College of Science, KNUST, 14 February 2017.
    4. Exhibition on Development of a Fortified Biscuit with Palm Weevil Larvae and Orange-fleshed Sweetpotato, Europeans Researchers’ Night, University of Huddersfield, UK, 30 September 2016.
    5. Exhibition on some products developed from roots and tubers and okra pectin chocolate at 3rd National Science, Technology and Innovation fair organized by the Ministry of Environment, Science, Technology and Innovation (MESTI), ISSER, University of Ghana, 13-16 September 2016.

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