Log in

The cart is empty

      

 Amy Atter 

     

     Amy Atter

             Research Scientist

              

     

 

Female
-
Research Scientist
-
Senior Member
-
-
-

-
-
-
-

  • Antibacterial activity of irradiated powdered Tetrapleura tetraptera fruit and the moisture sorption isotherm of the whole fruit European Journal of Medicinal Plants, 5 (3), p. 229-236 Darfour, B.; Ofosu, D. O.; Asare, K. I.; Ofori, H.; Agbemafle, E.; Atter, A. Journal Contribution 2015
  • The effectiveness of water, salt and vinegar in reducing the bacteria population in fresh green cabbage Food Science and Quality Management, 28, p. 29-34 Atter, A.; Amewowor, D.; Amoa-Awua, W. K. Journal Contribution 2014
  • Microbial and chemical processes associated with burukutu, a Ghanaian fermented alcoholic beverage Atter, A. Theses and Dissertations 2012
  • Microbiological and chemical processes associated with the production of burukutu a traditional beer in Ghana International Food Research Journal, 21 (5), p. 1769-1776 Atter, A.; Obiri-Danso, K.; Amoa-Awua, W. K. Journal Contribution 2014
  • Microbiological quality of water from dispensers situated at CSIR-Food Research Institute Atter, A.; Ackah, N. B.; Annan, T.; Baisel, D. K.; Amoo-Gyasi, M.; Boham-Dako, M.; Appiah, A.H. K.; Yahaya, B. D.; Tetteh, E. Research Report 2014
  • Microbiological safety of the washrooms in the main building of CSIR-Food Research Institute Atter, A.; Ackah, N. B.; Annan, T.; Amoo-Gyasi, M.; Boham, M. A.; Appiah, A. H. K.; Yahaya, B. D.; Yusuf, F.; Baffoe, L.; Tetteh, E. Research Report 2015
  • Quality assessment and nutraceutical potential of a traditionally harvested honeydew honey from the wild in Ghana Journal of Applied Life Sciences International, 2 (2), p. 71-82 Darfour, B.; Asare, I. K.; Ofori, H.; Atter, A. Journal Contribution 2015
  • Report of training for iced kenkey millers, producers and vendors in and around Madina market Atter, A.; Ofori, H.; Anyebuno, G.; Annan, T. Research Report 2013
  • Report on development of low cost nutrient dense fish products based on low value fish and fish byproducts using small and medium scale processing and preservation methods that stabilize the nutritional value and ensure the safety of the product Abbey, L. D.; Glover-Amengor, M.; Atikpo, M. O.; Manu, S.; Atter, A.; Toppe, J.; Kiran, M. Research Report 2015
  • Report on training for ice kenkey millers, producers and vendors in and around Ashaiman market Ofori, H.; Atter, A.; Anyebuno, G.; Annan, T. Research Report 2014
  • Safety of a street vended traditional maize beverage, ice-kenkey, in Ghana Food Control, 55, p. 200-205 Atter, A.; Ofori, H.; Anyebuno, G.; Amoo-Gyasi, M.; Amoa-Awua, W. K. Journal Contribution 2015
  • A survey of the microbial quality of some instant powdered beverages sold in Accra, Ghana International Journal of Development and Sustainability, 3 (7), p. 1496-1501 Andoh, A. H.; Ackah, N. B.; Atter, A.; Atikpo, M. O.; Baisel, D. K.; Boham-Dako, M.; Appiah, A.H. K. Journal Contribution 2014
  • Training manual on iced kenkey production Annan, T.; Ofori, H.; Amoa-Awua, W. K.; Atter, A.; Anyebuno, G. Other 2014

 

 

 

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-519091/+233-243302980 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

© 2018 Food Research Institute.