Updated July 2022
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
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