MR. RICHARD A. ATUNALecturerDEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
Atuna, R. A., Amagloh, F. C., Denwar, N. N., Asase, V. R., Faisal, S., Baako, E., Koomson, G., Gulkirpik, E., Toc, M., Donnelly, A., Amagloh, F. K., & Andrade Laborde, J. E. (2022). Filling the Protein Gap in Ghana: The Role of Soy. Frontiers in Sustainable Food Systems, 5, 1-13. https://doi.org/10.3389/fsufs.2021.781571.
Owusu-Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R. A., and Amagloh, F. K. (2022). Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds. Frontiers in Sustainable Food Systems, 6. https://doi.org/10.3389/fsufs.2022.885328.
Ackah, S., Bi, Y., Xue, S., Yakubu, S., Han, Y., Zong, Y., Atuna, R. A., and Prusky, D. (2022). Post-harvest chitosan treatment suppresses oxidative stress by Regulating reactive oxygen species metabolism in wounded apples. Frontiers in Plant Science, 13. https://doi.org/10.3389/fpls.2022.959762.
Atuna, R. A., Ametei, P. N., Bawa, A.-A., and Amagloh, F. K. (2021). Traditional Processing methods reduced phytate in cereal flour, improved nutritional, Functional and rheological properties. Scientific African, e01063. https://doi.org/10.1016/j.sciaf.2021.e01063.
Gulkirpik, E., Toc, M., Atuna, R. A., Amagloh, F. K., and Andrade Laborde, J. E. (2021). Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage And Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods, 10(9). http://dx.doi.org/10.3390/foods10092192.
Sam, F. E., Ma, T.-Z., Atuna, R. A., Salifu, R., Nubalanaan, B.-A., Amagloh, F. K., and Han, S.-Y. (2021a). Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste. Foods, 10(12). https://doi.org/10.3390/foods10123032.
Sam, F. E., Ma, T., Liang, Y., Qiang, W., Atuna, R. A., Amagloh, F. K., Morata, A., and Han, S. (2021b). Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. Membranes, 11(12). https://doi.org/10.3390/membranes11120957.
Who We Are
The Faculty of Agriculture, Food and Consumer Sciences (FOAFCS), located at the Nyankpala Campus, is the premier faculty of the University for Development Studies (UDS), having begun in 1993 as the Faculty of Agriculture.
