| Chocolate science and technology EO Afoakwa John Wiley & Sons, 2016 | 928 | 2016 |
| Flavor formation and character in cocoa and chocolate: a critical review EO Afoakwa, A Paterson, M Fowler, A Ryan Critical reviews in food science and nutrition 48 (9), 840-857, 2008 | 768 | 2008 |
| Factors influencing rheological and textural qualities in chocolate–a review EO Afoakwa, A Paterson, M Fowler Trends in Food Science & Technology 18 (6), 290-298, 2007 | 705 | 2007 |
| Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review JE Kongor, M Hinneh, D Van de Walle, EO Afoakwa, P Boeckx, ... Food Research International 82, 44-52, 2016 | 552 | 2016 |
| Effects of particle size distribution and composition on rheological properties of dark chocolate EO Afoakwa, A Paterson, M Fowler European Food Research and Technology 226, 1259-1268, 2008 | 290 | 2008 |
| Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation EO Afoakwa, J Quao, J Takrama, AS Budu, FK Saalia Journal of food science and technology 50 (6), 1097-1105, 2013 | 248 | 2013 |
| Particle size distribution and compositional effects on textural properties and appearance of dark chocolates EO Afoakwa, A Paterson, M Fowler, J Vieira Journal of food engineering 87 (2), 181-190, 2008 | 226 | 2008 |
| Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry EO Afoakwa, A Paterson, M Fowler, A Ryan Food Chemistry 113 (1), 208-215, 2009 | 212 | 2009 |
| Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development RP Aidoo, F Depypere, EO Afoakwa, K Dewettinck Trends in Food Science & Technology 32 (2), 84-96, 2013 | 201 | 2013 |
| Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest EO Afoakwa, S Sefa-Dedeh Food Chemistry 75 (1), 85-91, 2001 | 189 | 2001 |
| Cocoa production and processing technology EO Afoakwa CRC Press, 2014 | 178 | 2014 |
| Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm. D Polycarp, EO Afoakwa, AS Budu, E Otoo International Food Research Journal 19 (3), 2012 | 166 | 2012 |
| Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems EO Afoakwa, A Paterson, M Fowler, J Vieira Journal of Food Engineering 89 (2), 128-136, 2008 | 162 | 2008 |
| Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry EO Afoakwa, A Paterson, M Fowler, J Vieira Food research international 41 (7), 751-757, 2008 | 162 | 2008 |
| Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate EO Afoakwa, A Paterson, M Fowler, J Vieira International journal of food science & technology 44 (1), 111-119, 2009 | 154 | 2009 |
| Effect of nixtamalization on the chemical and functional properties of maize S Sefa-Dedeh, B Cornelius, E Sakyi-Dawson, EO Afoakwa Food Chemistry 86 (3), 317-324, 2004 | 149 | 2004 |
| Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics RP Aidoo, EO Afoakwa, K Dewettinck Journal of Food Engineering 126, 35-42, 2014 | 145 | 2014 |
| Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with … RP Aidoo, EO Afoakwa, K Dewettinck LWT-Food Science and Technology 62 (1), 592-597, 2015 | 137 | 2015 |
| Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems EO Afoakwa, A Paterson, M Fowler, J Vieira Food Research International 42 (1), 200-209, 2009 | 126 | 2009 |
| Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends EK Asare, S Sefa-Dedeh, E Sakyi-Dawson, EO Afoakwa International Journal of Food Sciences and Nutrition 55 (5), 431-439, 2004 | 124 | 2004 |
