George Annor, Ph.D. Publications as of May 17, 2022
Books or Monographs
At the University of Minnesota
Use of the Farinograph for Gluten-Free Grains. In the 4th Edition of the Farinograph Handbook. (2022). Bresciani A., ★Annor G.A., Gardella M., & Marti A. Elsevier (In Production)
Contribution: Conceptualization, Writing and Editing
Citations: 0
Prospects of Food-Derived α-Glucosidase Inhibitors in the Management of Diabetes. In Food Structure and Functionality. Boachie, R. T., GRBoakye, P. G., INAnnor, G.A., & Udenigwe, C. C. (2021). (pp. 219-233). Academic Press. https://www.sciencedirect.com/science/article/pii/b978012821453400003x
Contribution: Conceptualization, Writing and Editing
Citations: 0
Cold Plasma Effects on the Nutritional, Textural and Sensory Characteristics of Fruits and Vegetables, Meat, and Dairy Products. In Effect of Emerging Processing Methods on the Food Quality ★Annor, G.A. (2019). (pp. 163-171). Springer, Cham. https://link.springer.com/chapter/10.1007/978-3-030-18191-8_7
Contribution: Conceptualization, Writing and Editing
Citations: 3
At Another Institution
Value Chain: Interventions Related to Consumer Acceptability, Entrepreneurship, Commercialization, Promotion, and Policymaking. Millets Value Chain for Nutritional Security: A Replicable Success Model from India, 119-159. Dayakar Rao, B., Malleshi, N. G., INAnnor, G. A., & Patil, J. V. (2016).
https://doi.org/10.1079/9781780648309.0119
Contribution: Conceptualization, Writing and Editing
Citations: 12
Nutrition and Health Benefits of Consuming Millet Grain. In Perspectives from the World of Nutrition and Food Science (2016). ★Annor, G.A. University Press, University of Ghana, Legon, Ghana
Contribution: Conceptualization, Writing and Editing
Citations: 0
Millet Minor: Overview. The World of Food Grains, 199-208. (2015) Chandi, G. K., & INAnnor, G. A. (2015). Academic Press
https://doi.org/10.1016/b978-0-12-394437-5.00012-7
Contribution: Conceptualization, Writing and Editing
Citation: 7
Crops-Legumes. Food Processing: Principles and Applications: Second Edition (2014). ★Annor, G. A., Ma, Z., & Boye, J. I. Wiley
https://doi.org/10.1002/9781118846315.ch14
Contribution: Conceptualization, Writing and Editing
Citations: 23
West African Food Composition Table (2012). Stadlmayr, B., Charrondiere, U. R., Enujiugha, V.N., Bayili, R.G., Fagbohoun, E.G., Samb, B., Addy, P., Barikmo, I., Ouattara, F., Oshaug, A., Akinyele, I., INAnnor, G.A., Bomfeh, K., Eneobong, H., Smith, I.F., Thiam, I., & Burlingame B. (2012). UN-FAO
Contribution: Conceptualization, Writing and Editing
Citation: 31
Refereed Journal Articles
At the University of Minnesota
CARenk J.S., CABurns M., A.M. Gilbert A.M., Anderson N., Waters A.J., Eickholt D., Kalambur S., ★Annor G.A., Hirsch C.A. (2022). Variability in changes of acrylamide precursors during nixtamalization for masa production. LWT, 113400.
https://doi.org/10.1016/j.lwt.2022.113400
GROkyere, A. Y., GRRajendran, S., & ★Annor, G. A. (2022). Cold Plasma Technologies: Their Effect on Starch Properties and Industrial Scale-Up for Starch Modification. Current Research in Food Science. 5, 451-463
https://doi.org/10.1016/j.crfs.2022.02.007
Citations: 0
GRBu, F., Nayak, G., Bruggeman, P., INAnnor, G. A, & Ismail, B. P. (2022). Impact of Plasma Reactive Species on the Structure and Functionality of Pea Protein Isolate. Food Chemistry, 371, 131135.
Https://Doi.Org/10.1016/J.Foodchem.2021.131135
Citations: 1
GROkyere, A. Y., GRBoakye, P. G., Bertoft, E., & ★Annor, G. A. (2022). Structural Characterization and Enzymatic Hydrolysis of Radio Frequency Cold Plasma Treated Starches. Journal of Food Science.
https://doi.org/10.1111/1750-3841.16037
Citations: 0
GRBharathi, R., Dai, Y., Tyl, C., Schoenfuss, T., & ★Annor, G. A. (2022). The Effect of Tempering on Protein Properties and Arabinoxylan Contents of Intermediate Wheatgrass (Thinopyrum Intermedium) Flour. Cereal Chemistry, 99(1), 144-156.
https://doi.org/10.1002/cche.10505
Citations: 0
CABurns, M., CARenk, J., Eickholt, D., Gilbert, A., Hattery, T., Holmes, M., Anderson, N., Waters, A., Kalambur, S., Flint-Garcia, S., Yandeau-Nelson, M., INAnnor G. A., & Hirsch C.N., (2021). Predicting Moisture Content During Maize Nixtamalization Using Machine Learning with NIR Spectroscopy. Theoretical and Applied Genetics, 134(11), 3743-3757. https://doi.org/10.1007/s00122-021-03926-8
Citations: 1
GRBharathi, R., Muljadi, T., Tyl, C., & ★Annor, G. A. (2021). Progress on Breeding and Food Processing Efforts to Improve Chemical Composition and Functionality of Intermediate Wheatgrass (Thinopyrum Intermedium) For the Food Industry. Cereal Chemistry.
https://doi.org/10.1002/cche.10482
Citations: 1
Dai, Y., GRBharathi, R., Jungers, J., INAnnor, G. A., & Tyl, C. (2021). Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum Intermedium) Bread. Foods, 10(7), 1464.
https://doi.org/10.3390/foods10071464
Citations: 1
Bajgain, P., Sallam, A. H., INAnnor, G., Conley, E., Steffenson, B. J., Muehlbauer, G. J., & Anderson, J. A. (2021). Genetic Characterization of Flour Quality and Bread‐Making Traits in a Spring Wheat Nested Association Mapping Population. Crop Science, 61(2), 1168-1183.
https://doi.org/10.1002/csc2.20432
Citations: 0
GRGangwar, T., PDHeuschele, D. J., INAnnor, G., Fok, A., Smith, K. P., & Schillinger, D. (2021). Multiscale Characterization and Micromechanical Modeling of Crop Stem Materials. Biomechanics and Modeling in Mechanobiology, 20(1), 69-91.
https://doi.org/10.1007/s10237-020-01369-6
Citations: 4
GRRajendran, S., INAnnor, G. A., Kumar, M., & Ganapathy, S. (2021). Effect of Radio Frequency Low Pressure Cold Plasma on Total Phenol, Antioxidant Activity and Color Degradation Kinetics of Red Chilli Pepper Powder. Journal of Agricultural Engineering, 58(3), 241-249.
https://doi.org/10.52151/jae2021581.1748
Citations: 0
PDJo Heuschele, D., Smith, K. P., & INAnnor, G. A. (2020). Variation In Lignin, Cell Wall-Bound P-Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and their Impact on Lodging. Journal of Agricultural and Food Chemistry, 68(45), 12569-12576. https://doi.org/10.1021/acs.jafc.0c04025
Citations: 4
GRVarilla, C., Marcone, M., & ★Annor, G. A. (2020). Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods, 9(10), 1435. https://doi.org/10.3390/foods9101435
Citations:15
Mir, S. A., Siddiqui, M. W., Dar, B. N., Shah, M. A., Wani, M. H., PDRoohinejad, S., INAnnor G. A., Mallikarjunan, Chin, K. C. F., & Ali, A. (2020). Promising Applications of Cold Plasma for Microbial Safety, Chemical Decontamination, and Quality Enhancement in Fruits. Journal of Applied Microbiology, 129(3), 474-485.
https://doi.org/10.1111/jam.14541
Citations: 21
GROkyere, A. Y., Bertoft, E., & ★Annor, G. A. (2019). Modification of Cereal and Tuber Waxy Starches with Radio Frequency Cold Plasma and Its Effects on Waxy Starch Properties. Carbohydrate Polymers, 223, 115075.
https://doi.org/10.1016/j.carbpol.2019.115075
Citations: 16
GRZhong, Y., GRMogoginta, J., Gayin, J., & ★Annor, G. A. (2019). Structural Characterization of Intermediate Wheatgrass (Thinopyrum Intermedium) Starch. Cereal Chemistry, 96(5), 927-936.
https://doi.org/10.1002/cche.10196
Citations: 2
Tyl, C., GRBharathi, R., Schoenfuss, T., & ★Annor, G. A. (2019). Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum Intermedium). Foods, 8(8), 337.
https://doi.org/10.3390/foods8080337
Citations: 7
Holmes, M., Renk, J.S., Coaldrake, P., Kalambur, S., Schmitz, C., Anderson, N., Gusmini, G., INAnnor, G., & Hirsch, C.N., (2019). Food‐Grade Maize Composition, Evaluation, and Genetics for Masa‐Based Products. Crop Science, 59(4), 1392-1405. https://doi.org/10.2135/cropsci2018.10.0605
Citations: 6
GRLi, X., Tyl, C. E., Kaiser, D. E., & ★Annor, G. A. (2019). Effect of Sulfur Fertilization Rates on Wheat (Triticum Aestivum L.) Functionality. Journal of Cereal Science, 87, 292-300.
https://doi.org/10.1016/j.jcs.2019.04.017
Citations: 4
GRZhong, Y., GRMogoginta, J., Gayin, J., & ★Annor, G. A. (2019). Starch Hydrolysis Kinetics of Intermediate Wheatgrass (Thinopyrum Intermedium) Flour and Its Effects on the Unit Chain Profile of Its Resistant Starch Fraction. Cereal Chemistry, 96(3), 564-574.
https://doi.org/10.1002/cche.10156
Citations: 5
UGHeld, S., Tyl, C. E., & ★Annor, G. A. (2019). Effect Of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum Intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum Aestivum L.). Journal of Food Quality, 2019.
https://doi.org/10.1155/2019/1085172
Citations: 15
CABudaraju, S., Mallikarjunan, K., INAnnor, G., Schoenfuss, T., & Raun, R. (2018). Effect of Pre-Treatments on the Antioxidant Potential of Phenolic Extracts from Barley Malt Rootlets. Food Chemistry, 266, 31-37.
https://doi.org/10.1016/j.foodchem.2018.05.110
Citations: 22
CARahardjo, C. P., Gajadeera, C. S., Simsek, S., INAnnor, G., Schoenfuss, T. C., Marti, A., & Ismail, B. P. (2018). Chemical Characterization, Functionality, and Baking Quality of Intermediate Wheatgrass (Thinopyrum Intermedium). Journal of Cereal Science, 83, 266-274.
https://doi.org/10.1016/j.jcs.2018.09.002
Citations: 28
CAGoldstein, A., INAnnor, G., Blennow, A., & Bertoft, E. (2017). Effect of Diurnal Photosynthetic Activity on the Fine Structure of Amylopectin from Normal and Waxy Barley Starch. International Journal of Biological Macromolecules, 102, 924-932.
https://doi.org/10.1016/j.ijbiomac.2017.04.107
Citations: 7
★Annor, G. A., Tyl, C., Marcone, M., Ragaee, S., & Marti, A. (2017). Why Do Millets Have Slower Starch and Protein Digestibility Than Other Cereals? Trends in Food Science & Technology, 66, 73-83.
https://doi.org/10.1016/j.tifs.2017.05.012
Citations: 95
CAGoldstein, A., INAnnor, G., Vamadevan, V., Tetlow, I., Kirkensgaard, J. J., Mortensen, K., & Bertoft, E. (2017). Influence of Diurnal Photosynthetic Activity on the Morphology, Structure, and thermal Properties of Normal and Waxy Barley Starch. International Journal of Biological Macromolecules, 98, 188-200.
https://doi.org/10.1016/j.ijbiomac.2017.01.118
Citations: 24
Scientific Editorial
Andres, J., INAnnor, G., & Marti, A. (2020). Alternative Grains for the Food Industry. Cereal Foods World, 65(2).
https://doi.org/10.1094/cfw-65-2-0012
At Another Institution
Aglago, E.K., Landais, E., Nicolas, G., Margetts, B., Leclercq, C., Allemand, P., Aderibigbe, O., Agueh, V.D., Amuna, P., INAnnor, G.A. & El Ati, J. (2017). Evaluation of the International Standardized 24-H Dietary Recall Methodology (GLOBODIET) For Potential Application in Research and Surveillance Within African Settings. Globalization and Health, 13(1), 1-12.
https://doi.org/10.1186/s12992-017-0260-6
Citations: 10
Mugabo, E., Afoakwa, E. O., INAnnor, G., & Rwubatse, B. (2017). Effect of Pretreatments and Processing Conditions on Anti-Nutritional Factors in Climbing Bean Flours. International Journal of Food Studies, 6(1).
https://doi.org/10.7455/ijfs/6.1.2017.a4
Citations: 9
Bertoft, E., INAnnor, G. A., Shen, X., Rumpagaporn, P., Seetharaman, K., & Hamaker, B. R. (2016). Small Differences in Amylopectin Fine Structure May Explain Large Functional Differences of Starch. Carbohydrate Polymers, 140, 113-121.
https://doi.org/10.1016/j.carbpol.2015.12.025
Citations: 120
★Annor, G. A., GRAsamoah-Bonti, P., & Sakyi-Dawson, E. (2016). Fruit Physical Characteristics, Proximate, Mineral and Starch Characterization of FHIA 19 and FHIA 20 Plantain and FHIA 03 Cooking Banana Hybrids. Springerplus, 5(1), 1-12.
https://doi.org/10.1186/s40064-016-2465-1
Citation: 13
CAGoldstein, A., INAnnor, G., Putaux, J. L., Hebelstrup, K. H., Blennow, A., & Bertoft, E. (2016). Impact Of Full Range of Amylose Contents on the Architecture of Starch Granules. International Journal of Biological Macromolecules, 89, 305-318.
https://doi.org/10.1016/j.ijbiomac.2016.04.053
Citations: 17
★Annor, G. A., Tano Debrah, K., & UGEssen, A. (2016). Mineral and Phytate Contents of Some Prepared Popular Ghanaian Foods. Springerplus, 5(1), 1-8.
https://doi.org/10.1186/s40064-016-2202-9
Citations: 10
★Annor, G. A., Marcone, M., Corredig, M., Bertoft, E., & Seetharaman, K. (2015). Effects of the Amount and Type of Fatty Acids Present in Millets on their In-Vitro Starch Digestibility and Expected Glycemic Index (EGI). Journal of Cereal Science, 64, 76-81. https://doi.org/10.1016/j.jcs.2015.05.004
Citations: 67
GRAnnor, G. A., Marcone, M., Bertoft, E., & Seetharaman, K. (2014). Physical and Molecular Characterization of Millet Starches. Cereal Chemistry, 91(3), 286-292. https://doi.org/10.1094/cchem-08-13-0155-r
Citations: 52
GRAnnor, G. A., Marcone, M., Bertoft, E., & Seetharaman, K. (2014). Unit and Internal Chain Profile of Millet Amylopectin. Cereal Chemistry, 91(1), 29-34.
https://doi.org/10.1094/cchem-08-13-0156-r
Citations: 28
GRAnnor, G. A., Marcone, M., Bertoft, E., & Seetharaman, K. (2013). In-Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum Scrobiculatum) As Affected by Starch–Protein–Lipid Interactions. Cereal Chemistry, 90(3), 211-217.
https://doi.org/10.1094/cchem-06-12-0074-r
Citations: 68
★Annor, G.A., & Baiden, E.A. (2011). Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana. Food and Nutrition Sciences. 2, 830-836.
https://doi.org/10.4236/fns.2011.28114
Citations: 144
Quansah, J.K., Saalia, F.K., Abbey, L., & INAnnor, G.A., (2010). Performance of Yam as an Alternative to Frozen Potato French Fries. Nature and Science. 8, (12). Https://Doi.Org/10.7537/Marsnsj081210.09
Citations: 9
Afoakwa, E. O., Kongor, E. J., INAnnor, G. A., & Adjonu, R. (2010). Acidification and Starch Behaviour During Co-Fermentation of Cassava (Manihot Esculenta Crantz) and Soybean (Glycine Max Merr) Into Gari, An African Fermented Food. International Journal of Food Sciences and Nutrition, 61(5), 449-462.
https://doi.org/10.3109/09637480903393727
Citations: 16
Afoakwa, E. O., Kongor, J. E., Budu, A. S., & INAnnor, G. A. (2010). Souring and Starch Behaviour During Co-Fermentation of Cassava and Soybean into Gari ‘Farina’. Asian Journal of Food and Agro Industry. 2010, 3(03), 371-385. ISSN 1906-3040
Citations: 7
Nagai, T., Staatz, J. M., Bernsten, R. H., Sakyi-Dawson, E. O., & INAnnor, G. A. (2009). Locally Processed Roasted-Maize-Based Weaning Foods Fortified with Legumes: Factors Affecting their Availability and Competitiveness in Accra, Ghana. African Journal of Food, Agriculture, Nutrition and Development, 9(9).
https://www.ajol.info/index.php/ajfand/article/view/50075
Citation: 17
★Annor, G.A., Sakyi-Dawson, E., Sefa-Dedeh, S., Saalia, F.K., Afoakwa, E.O. & Tano-Debrah, K. (2009). Response Surface Methodology for Studying the Quality Characteristics of Cowpea (Vigna Unguiculata) Based Tempeh. Journal of Food Process Engineering.
https://doi.org/10.1111/j.1745-4530.2008.00292.x
Citations: 26
Sakyi-Dawson, E., CAAsamoah-Bonti, P. & ★Annor, G.A., (2008). Biochemical Changes in New Plantain and Cooking Banana Hybrids at Various Stages of Ripening. Journal of Science of Food and Agriculture. 88:2724-2729.
https://doi.org/10.1002/jsfa.3399
Citations: 24
CALamptey, J.A., Sakyi-Dawson, E., Johnson, P.N.T. & ★Annor, G.A., (2008). Effects of Different Processing Methods on the Nutritional Composition and Cyanogenic Content of Flour from New and Promising Cassava Varieties. Journal of Roots Crops. Vol, 34 No, 2, Pp 157-163. ISSN 0378-2409.
Citations: 0
UGEtsey, A.N., Sakyi-Dawson, E., Sefa-Dedeh, S., Afoakwa, E.O., Tano-Debrah, K. & ★Annor, G. A., (2007). Effects of Cowpea Fortification and the Level of Ripeness of Plantain on the Nutritive Value of Plantain-Based Snack Foods. African Journal of Biotechnology. Vol. 6 (6), Pp. 799-802, ISSN 1684-5315.
https://www.ajol.info/index.php/ajb/article/view/56906
Citations: 9
Presentations, Posters, and Exhibits
Oral Presentations
Annor, G.A., & Anderson, J. Breeding Wheat That’s Easier to Eat: A New Future for an Old Crop. Field of Innovation. AURI Connects Online Webinar Wednesday. June 25, 2021
Annor, G.A., & Anderson, J. Developments in the Wheat Industry: Tackling Wheat Digestibility. Virtual Silent Auction Meeting of the Minnesota Section of the Institute of Food Technologist (MNIFT), May 19, 2021
Annor, G.A., & Anderson, J. Tackling Wheat Digestibility: FODMAP and ATI Levels in a Diverse Panel of Spring Wheat Varieties. Cereal Innovators Webinar Series. Organized by the Northern Crops Institute (NCI) Bolley Dr. Fargo, ND, USA. April 14, 2021.
Annor, G.A. Barley to Beer. Online Barley to Beer Course. Organized by the Northern Crops Institute (NCI) Bolley Dr. Fargo, ND 58102 USA. April 1-30, 2021.
Annor, G.A., & Anderson, J. Fodmaps and ATI in Durum Wheat. Durum Foods Online Course. Organized by the Northern Crops Institute (NCI) Bolley Dr. Fargo, ND USA. April 1-30, 2021.
Annor, G.A., & Anderson, J. Tackling Wheat Digestibility: FODMAP Levels in Wheat Lines. Virtual Conference of the American Bakers’ Association February 23, 2021.
Bharati, B., Dai, Y., Annor, G.A., & Tyl, C. Altering Rheological Properties and Functionality of Intermediate Wheatgrass (Thinopyrum Intermedium) Flour Via Tempering. Cereals & Grains 19 Annual Meeting (Virtual). October 25 – November 13, 2020.
Annor, G.A., & Anderson, J. Reducing Anti-Nutrients Related to Wheat Digestibility. AURI Connects Online Webinar Wednesday. July 8, 2020.
Annor, G.A., & Laquez, S. The Use of the Farinograph, Amylopgraph, Extensigraph and Glutopeak Tester for Flour and Dough Testing. IAOM-KSU Flour and Dough Analysis Short Course. Manhattan, Kansas, September 17, 2019.
Annor, G.A. Grain Biopolymer Laboratory, University of Minnesota: Cereal Science and Technology Research Focus (2019). Department Of Plant Sciences, North Dakota State University, North Dakota. February 13, 2019.
Anor, G.A., & Anderson, J. Wheat Variety and Sourdough Product Analysis for Anti-Nutrient Levels Related to Digestibility. Minnesota Wheat Research and Promotion Council Summer Board Meeting, Minneapolis. June 25-27, 2019.
Annor, G.A. Modifying Tuber, and Cereal Waxy Starches with Radio Frequency Cold Plasma. Cereals & Grains 19 Annual Meeting, Denver Downtown, Denver, Colorado, U.S.A. November 3-5, 2019.
Annor, G.A. Cereal Science and Technology Current Research Updates. Animal Science Department, University of Minnesota, October 7, 2019.
Annor, G.A. Exploring the Use of Atmospheric Cold Plasma and Plasma Activated Water for Malting Applications in Brewing. Innovations In Brewing and Distilling. Organized By AURI, the Lab, Saint Paul. October 10, 2019.
Annor, G.A. Grain Biopolymer Laboratory: Cereal Science and Technology Current Research Update. St. Cloud State University. December 02, 2019.
Held, S.T, Tyl, C., & Annor, G. A. The Effects of Radio-Frequency Cold Plasma on Dough Functional Properties of Hard Red Wheat, Soft Wheat, and Intermediate Wheat Grass Flours. Cereals & Grains 19 Annual Meeting, Denver Downtown, Denver, Colorado, U.S.A. November 3-5, 2019.
Posters Presented at Professional Meetings
At the University of Minnesota
Bharati, B., Dai, Y., Annor, G.A., & Tyl, C. Exploring Processing Strategies to Affect Protein Properties and Functionality of Intermediate Wheatgrass (Thinopyrum Intermedium). 34th EFFOST International Conference (Virtual). November 10-12, 2020.
Quayson, E.T., Ocloo, F.C.K., Annor, G.A., & Sarfo, J. K. Physicochemical Properties of Fresh and Dried Kenkey Aflata-Mixes. Cereals & Grains 2020 Annual Virtual Meeting. October 25-November 12, 2020.
Bharati, B., Dai, Y., Annor, G.A., & Tyl, C. Altering Rheological Properties and Functionality of Intermediate Wheatgrass (Thinopyrum Intermedium) Flour Via Tempering. Cereals & Grains 2020 Annual Virtual Meeting. October 25-November 12, 2020.
Kougblenou, I., & Annor, G.A. Plasma Activated Water (PAW) and Its Effects on the Pasting Profiles of Starches from Different Botanical Sources. Cereals & Grains 19 Annual Meeting, Denver Downtown, Denver, Colorado, U.S.A. November 3-5, 2019.
Okyere, A., & Annor, G.A. Influence of Carbon Dioxide-Argon Radio Frequency Plasma on Structural and Functional Properties of Cereal and Tuber Starches. Cereals & Grains 19 Annual Meeting, Denver Downtown, Denver, Colorado, U.S.A. November 3-5, 2019.
Bharathi, R., Li, X., Tyl, C., Held, S., Deng, Z., Schoenfuss, T., & Annor, G.A. Optimizing Milling Performance of Intermediate Wheatgrass (Thinopyrum Intermedium), A Novel Perennial Grain. Cereals & Grains 19 Annual Meeting, Denver Downtown, Denver, Colorado, U.S.A. November 3-5, 2019.
Ziye, C., Annor, G.A., & Zaigui, L. Inhibitory Effects of Gellan Gum, Tea Polyphenols and Glycerol Monostearate on Starch Retrogradation in Buckwheat Flour Gels. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Budaraju, S., Mallikarjunan, K., Annor, G. A, Schoenfuss, T., & Raun, R. Optimization of Process Variables for the Microwave Assisted Extraction of Free and Bound Phenolic Compounds from Barley Malt Rootlets - A Low Value by Product from Brewing Industry. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Mogoginta, J., Zhong, Y., & Annor, G.A. Characteristics of Intermediate Wheatgrass (Thinopyrum Intermedium) Starch. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Rahardjo, C.P., Marti, A., Anderson, J.A., & Annor, G.A. Predicting Protein Features of Hard Red Spring Wheat with Genetically Different Backgrounds, Using the Rapid High Shear Rate Gluten Peak Tester. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Zhong, Y., Swerdlow, S., Annor, G.A. Radio-Frequency Cold Plasma Effects on Protein Aggregation Kinetics and Starch Pasting Profile of Cereal Flours. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Li, X., Kaiser D., & Annor, G.A. Impacts of Sulphur Fertilizer Application on Wheat Flour Protein and Bread Crumb Structural Features. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Okyere, A., & Annor, G.A. Effect of Radio Frequency Cold Plasma on the Thermal, Molecular Characteristics, Pasting and Unit Chain Profile of Waxy Starches. American Association of Cereal Chemists International Annual Meeting, London, United Kingdom. October 2018.
Li, X., Kaiser D., & Annor, G.A. Assessing the Impact of Sulfur Application on Wheat Gluten Aggregation and Functionality of Hard Spring Wheat Grain in Minnesota, USA. Annual Meeting of the Institute of Food Technologist Meeting, Chicago, Illinois, USA. July 2018).
Ziye, C., Annor, G.A., & Zaigui, L. Effects of Buckwheat Flour Particle Size and Amount on the Quality of Buckwheat Noodles. Annual Meeting of the Institute of Food Technologist Meeting, Chicago, Illinois, USA. July 2018.
Mogoginta, J., & Annor, G A. Physical, Molecular Characteristics and Amylopectin Unit Chain Profiles of Some Indonesian Rice (Oryza Sativa) Varieties. Annual Meeting of the Institute of Food Technologist Meeting, Chicago, Illinois, USA. July 2018.
Mogoginta, J., Zhong, Y., & Annor, G. A. Granule Size and Molecular Characteristics of Intermediate Wheatgrass (Thinopyrum Intermedium) Starch. American Association of Cereal Chemists International Annual Meeting, San Diego, California, United States. October 2017.
Zhong, Y., Annor, G.A, & Mogoginta, J. In-Vitro Starch Digestibility and Expected Glycemic Index in Intermediate Wheatgrass (Thinopyrum Intermedium), American Association of Cereal Chemists International Annual Meeting, San Diego, California, United States. October 2017.
Holmes, M.W., Annor, G.A., Jia, H., Gusmini G., Bernardo, Rex., Hirsch, & C. N. Natural Variation for Food Grade Corn Quality Traits Relevant to Chip Processing Maize Genetics Conference. October 2017.
Renk, J., Haiyan Jia, Gusmini, G., Annor, G.A., & Hirsch, C. Understanding the Genetic Basis for Reducing Sugars, and Free Amino Acids in Maize (Zea Mays L.) To Decrease Acrylamide Content” Maize Genetics Conference. October 2017.
At Another Institution
Annor, G.A. Foods in Food Composition Data Bases. Federation of African Nutrition Scientists (FANUS) Conference, Arusha Tanzania. July 2015
Annor, G.A. Marcone, M., Bertoft, E. & Seetharaman, K. Effects of the Amount and Type of Fatty Acid on the In-Vitro Starch Digestibility and Expected Glycemic Index (EGI) of Millet Starch. American Association of Cereal Chemists (AACC) Annual Meeting, Albuquerque New Mexico, USA. October 2013.
Annor, G.A., Marcone, M., Bertoft, E. & Seetharaman, K. Exploiting Iodine Vapor as A Tool to Characterize the Structure of Millets Starches. American Association of Cereal Chemists (AACC) Annual Meeting, Florida, USA. October 2012.
Annor, G.A., Marcone, M., Bertoft, E., & Seetharaman, K. Overview of Nutritional Aspects of Millets and Minor Millets. American Association of Cereal Chemists (AACC) Annual Meeting, Florida, USA. October 2012.
Annor, G.A. Millet - A Low Glycemic Cereal for North America. Ontario Cereal Industry Research Council (OCIRC) 5th Annual Meeting, Guelph Ontario, Canada. March 2012.
Annor, G.A., Seetharaman K, Bertoft E., & Marcone M. In-Vitro Digestibility of Kodo Millet (Paspalum Scrobiculatum) Starch as Affected by Starch-Protein-Lipid Interactions. American Association of Cereal Chemists (AACC) Annual Meeting, California, USA. October 2011.
Annor, G.A. Sampling of Food for Analysis. West Africa, Graduate Course on Food Composition and Biodiversity, Ghana. July 2009.
Annor, G.A. Sample Collection, Handling and Preparation. West Africa Graduate Course on Food Composition and Biodiversity, Ghana. July 2009.
Annor, G.A. Research Needs on Food Composition and Biodiversity Indicators in West Africa: Feasibility of A Regional Food Composition Table. Workshop On the Regional Initiative to Support Foods from West African Ecosystems, Ouagadougou, Burkina Faso. November 2009.
Lamptey, J. A., Sakyi-Dawson, E., Torgbor, J.P.N., and Annor G.A. Effects of Different Processing Methods on the Nutritional Composition and Cyanogenic Content of Flour from New and Promising Cassava Varieties. Global Cassava Partnership Conference, Ghent, Belgium. July 2008.
Annor G.A., Sakyi-Dawson E., Afoakwa E., Saalia F.K., Sefa Dedeh S., & Tano-Debrah Budu, A. Processes Optimization of Cowpea-Based Tempeh Using Response Surface Methodology. Tenth ASEAN Food Conference, Malaysia. August 2007.
Sakyi-Dawson, E., Asamoah-Bonti, P., & Annor, G.A. The Suitability of New Plantain and Cooking Banana Hybrids for the Preparation of Fufu. Twenty Fifth Biennial Conference of the Ghana Science Association, Tafo, Ghana. August 2007.
Afoakwa, E.O. Ogunseye, O., Annor, G.A. & Ashong, J. Optimization of the Processing Conditions and Quality Characteristics of Watermelon Jams Using Response Surface Methodology. Thirteenth World Congress of Food Science and Technology, Nantes France. September 2006.
Afoakwa, E., Nartey, D., Ashong, J. & Annor, G.A. Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam. Thirteenth World Congress of Food Science and Technology, Nantes France. September 2006.
Sakyi-Dawson, E., Lamptey, J., Johnson, P. N., Annor, G.A. & Budu. A. Effect of Processing Method on the Chemical Composition and Rheological Properties of Flour from Four New Cassava Varieties. Thirteenth World Congress of Food Science and Technology, Nantes France. September 2006.
Sakyi-Dawson, E., Lamptey, J., Johnson, P.N., Annor, G.A., & Budu A. Effect of Cowpea Addition on Quality and Sensory Characteristics of Cassava-Cowpea Composite Flour Biscuits. Thirteenth World Congress of Food Science and Technology, Nantes France. September 2006.
Tano-Debrah K, Kaw E., & Annor G.A. Microbial Quality of Street Fruit Juices Retailed in Accra. Second African Epidemiology Conference (ANEC), GIMPA, Accra. August 2006.
Sakyi-Dawson E.O., Aduamah O., Sefa-Dedeh S.K., Afoakwa E.O., Joseph Ashong, & Annor G.A. Cowpea Fortification of Tatale: A Traditional Plantain-Based Snack Food. Bioavailability 2006 Conference, Chiang Mai, Thailand. March 2006.
Afoakwa, E.O., Edem, K. J., Annor G.A., & Ashong, J. Effect of Soybean Fortification and Fermentation Techniques on the Nutritional Composition and Physico-Chemical Properties of a Traditional Cassava Product. Bioavailability 2006 Conference, Chiang Mai, Thailand. March 2006.
Afoakwa E.O., Edem K.J., & Annor G.A. Souring and Starch Behaviour During Co-Fermentation of Cassava and Soybean into Gari. Second Congress on Information Technology in the Advancement of Nutrition in Africa (ITANA), University of Stellenbosch, Cape Town, South Africa. September 2005.
Afoakwa, E.O., Edem, K. J., Annor G.A. & Ashong, J. Functional Properties and Sensory Characteristics of Soy-Fortified Gari. Second Congress on Information Technology in the Advancement of Nutrition in Africa (ITANA), University of Stellenbosch, Cape Town, South Africa. September 2005
Annor G.A., Sakyi-Dawson, E.O., Sefa-Dedeh, S.K. & Afoakwa, E.O. Nutritional, Functional and Sensory Characteristics of Adom and Asetenapa Cowpea Varieties in Ghana. Eighth International Congress of Nutrition. ICC, Durban, South Africa. September 2005.
Sakyi-Dawson E.O., Aduamah O., Sefa-Dedeh S.K., Afoakwa E.O & Annor G.A. Influence of Cowpea Addition on the Nutritional, Functional and Rheological Properties of Unripe Plantain Flour. First International Edible Legume Conference and 4th World Cowpea Congress. ICC, Durban, South Africa. April 2005.
Sakyi-Dawson E.O., Estey An., Sefa-Dedeh S.K., Afoakwa E.O & Annor G.A. Effects of Cowpea Fortification and the Level of Ripeness of Plantain on the Nutritive Value of Plantain-Based Snack Foods in Ghana. First International Edible Legume Conference and 4th World Cowpea Congress. ICC, Durban, South Africa. April 2005.
Annor G.A., Sakyi-Dawson E., Afoakwa E.O. Mycotoxin Contamination in Fermented Foods: The Present Situation in West Africa. Food Safety Under Extreme Conditions Conference on Small- Scale Production Units of Traditional Fermented Foods. Jaén, Spain. September 2004.
Annor, G.A., Afoakwa, E.O., Sefa-Dedeh, S. & Sakyi-Dawson, E.O. Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-Based Traditional Foods. Second International Workshop on Food-Based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionist. Ouagadougou, Burkina Faso. November 2003.
Abdulai S., Sakyi-Dawson E. & Annor G.A. Process and Product Characterization of Wele (Cooked Cowhide). Twelfth Faculty of Science Colloquium, Department of Biochemistry Annex, University of Ghana, Legon. May 2002.