| Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa) S Dakwa, E Sakyi-Dawson, C Diako, NT Annan, WK Amoa-Awua International Journal of Food Microbiology 104 (1), 69-82, 2005 | 144 | 2005 |
| Consumer perceptions knowledge and preferences for aromatic rice types in Ghana C Diako, E Sakyi-Dawson, B Bediako-Amoa, FK Saalia, JT Manful Marsland Press, 2010 | 100 | 2010 |
| Development of a rapidly dissolvable oral pediatric formulation for mefloquine using liposomes WL Tang, WH Tang, WC Chen, C Diako, CF Ross, SD Li Molecular pharmaceutics 14 (6), 1969-1979, 2017 | 43 | 2017 |
| Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue JB Lipkowitz, CF Ross, C Diako, DM Smith Journal of Dairy Science 101 (3), 1990-2004, 2018 | 41 | 2018 |
| Alcohol, tannins, and mannoprotein and their interactions influence the sensory properties of selected commercial Merlot wines: A preliminary study C Diako, K McMahon, S Mattinson, M Evans, C Ross Journal of food science 81 (8), S2039-S2048, 2016 | 38 | 2016 |
| Physicochemical characterization of four commercial rice varieties in Ghana C Diako, JT Manful, PNT Johnson, E Sakyi-Dawson, B Bediako-Amoa, ... Maxwell Scientific Organization, 2011 | 30 | 2011 |
| Detection of spicy compounds using the electronic tongue VD Paup, SM Barnett, C Diako, CF Ross Journal of food science 84 (9), 2619-2627, 2019 | 29 | 2019 |
| Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars KM McMahon, C Diako, J Aplin, DS Mattinson, C Culver, CF Ross Food research international 99, 173-185, 2017 | 27 | 2017 |
| Cooking characteristics and variations in nutrient content of some new scented rice varieties in Ghana C Diako, E Sakyi-Dawson, B Bediako-Amoa, FK Saalia, JT Manful Annals Food Science and Technology 12 (1), 39-44, 2011 | 27 | 2011 |
| Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese EA Walsh, C Diako, DM Smith, CF Ross Journal of food science 85 (2), 268-278, 2020 | 25 | 2020 |
| Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology MR Schumaker, C Diako, JC Castura, CG Edwards, CF Ross Food research international 116, 963-972, 2019 | 23 | 2019 |
| Valorisation of carrot and pineapple pomaces for rock buns development A Badjona, J Adubofuor, I Amoah, C Diako Scientific African 6, e00160, 2019 | 19 | 2019 |
| Determination of 4‐ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue C Diako, B Vixie, KM Weller, DA Dycus, CF Ross International journal of food science & technology 52 (11), 2489-2496, 2017 | 19 | 2017 |
| Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds C Parkouda, B Diawara, S Lowor, C Diako, FK Saalia, NT Annan, ... African Journal of Biotechnology 10 (20), 4197-4206, 2011 | 18 | 2011 |
| Consuming Gymnema sylvestre Reduces the Desire for High-Sugar Sweet Foods S Turner, C Diako, R Kruger, M Wong, W Wood, K Rutherfurd-Markwick, ... Nutrients 12 (4), 1046, 2020 | 17 | 2020 |
| Identification of a salt blend: Application of the electronic tongue, consumer evaluation, and mixture design methodology SM Barnett, C Diako, CF Ross Journal of food science 84 (2), 327-338, 2019 | 17 | 2019 |
| Sensory and chemical characteristics of ‘dry’wines awarded gold medals in an international wine competition M Malfeito-Ferreira, C Diako, CF Ross Journal of wine research 30 (3), 204-219, 2019 | 11 | 2019 |
| Nutrient composition and physical properties of two orange seed varieties J Adubofuor, YG Akyereko, V Batsa, OJD Apeku, I Amoah, C Diako International journal of food science 2021, 2021 | 9 | 2021 |
| Detection of red wine faults over time with flash profiling and the electronic tongue VD Paup, T Cook-Barton, C Diako, CG Edwards, CF Ross Beverages 7 (3), 52, 2021 | 9 | 2021 |
| Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition LE Griffin, C Diako, LE Miller, AP Neilson, CF Ross, AC Stewart Appetite 144, 104442, 2020 | 9 | 2020 |
Carolyn F. RossProfessor of Food Science, Washington State UniversityVerified email at wsu.edu
