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Prof. Emmanuel Kwaw (Associate Professor)

Prof. Emmanuel Kwaw (Associate Professor)

Dr. Emmanuel Kwaw had his Bachelor of Science degree in Biochemistry and Food Science from the University of Ghana, a Master of Science (MSc.) degree from London Metropolitan University, UK and a Ph.D. in Food Science and Engineering from Jiangsu University, China.

Research interest and Output

Research Area: Food safety and Quality Assurance, Food Processing Technologies and Equipment, Fruits and Vegetables Processing Technology, Food Quality and Sensory Evaluation and Fermentation Technology. He is a member of the African Society of Food Science and Technology (ASoFoST) and a reviewer of a number of journals. He has over 35 Science citations indexed (SCI) publications in a number of peer-reviewed Journals.

PATENTS, PUBLICATIONS AND POSTER PRESENTATIONS OF DR. EMMANUEL KWAW

  1. Apaliya, M. T., Kwaw, E., Tchabo, W., Sackey, A. S., & Boateng, N. A. S. (2017). The use of lactic acid bacteria as starter culture and its effect on the proximate composition and sensory acceptability of millet beverage. International Journal of Innovative Food Science and Technology, 1(1), 1-8.
  2. Apaliya, M.T., Yang, Q., Zhang, H., Zheng, X., Zhao, L., Zhang, X., Kwaw, E., & Tchabo, W. (2019). Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry. Food Chemistry. 274, 907-914.
  3. Apaliya, M. T., Zhang, H., Yang, Q., Zheng, X., Zhao, L., Kwaw, E., & Mahunu, G. K. (2017). Hanseniaspora uvarum enhanced with trehalose induced defense-related enzyme activities and relative genes expression levels against Aspergillus tubingensis in table grapes. Postharvest Biology and Technology, 132, 162-170.
  4. Apaliya, M. T., Zhang, H., Zheng, X., Yang, Q., Mahunu, G. K., & Kwaw, E. (2018). Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.8998.
  5. Asirifi, G., Gablah, G., Kwaw, E., & Honny, J. (2014). Quality Service in the Hotel Industry: Evidence from Alisa Hotel Ghana. Science Journal of Business and Management, 2(5), 131-135.
  6. Golly, M. K., Tetteh, O. N. A., Kwaw, E., Dotse, B. P., Amponsah, A. S., & Farooq, M. (2018). Optimization of Turkey Berry (Solanum torvum) Powder Spice Blend by Means of D-optimal Design. International Journal of Innovative Food Science and Technology, 1(1), 10-19.
  7. Kwaw, E. (2014) Effect of storage temperatures on the survival and growth of pathogens in semi-preserved foods. International Journal of Nutrition and Food Science. 3(3): 133-140.
  8. Kwaw, E., Apaliya, M. T., Sackey, A. S., Tchabo, W., & Mahunu, G. K. (2017). Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie. Journal of Food Measurement and Characterization, 11:1569–1577.
  9. Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Sackey, A. S., Wu, M., & Xiao, L. (2018). Effect of pulsed light treatment on the phytochemical, volatile and sensorial attributes of lactic-acid-fermented mulberry juice. International Journal of Food Properties, 21(1), 228-243.
  10. Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Sackey, A. S., Wu, M., & Xiao, L. (2018). Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice. LWT - Food science and Technology, 92, 61-66.
  11. Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Wu, M., Sackey, A. S., Xiao, L., & Tahir, H. E. (2018). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry, 250, 148-154.
  12. Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Xiao, L., Li, X., & Hu, M. (2017). Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice. Journal of Food Measurement and Characterization, 11, 1462-1473.
  13. Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Xiao, L., & Wu, M. (2017). Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice. Journal of Food and Nutrition Research, 56(4), 305-317.
  14. Kwaw, E., Ma, Y., Tchabo, W., Sackey, A. S., Apaliya, M. T., Xiao, L., Wu, M., & Sarpong, F. (2018). Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice. Food Bioscience, 24, 17-25.
  15. Kwaw, E., & Sackey, A. S. (2013). Nutritional and sensory analysis of millet based sponge cake. International Journal of Nutrition and Food Sciences, 2(6), 287-293.
  16. Kwaw, E., Sackey, A. S., Apaliya, M. T., & Tchabo, W. (2017). Utilization of composite flours as breading agents for deep frying of chicken breast. Journal of Food Measurement and Characterization, 11:1523–1530.
  17. Kwaw, E., Sackey, A. S. and Awere, E. (2013) Assessment of the nutritional status of Junior High School Students – Evidence from Mfantseman municipality of Ghana. Science Journal of Public Health. 1(5): 222-226
  18. Kwaw, E., Tchabo, W., Ma, Y., Apaliya, M. T., Sackey, A. S., Mintah, B. K., Farooq, M., & Ma, S. (2018). Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment. Journal of Food Measurement and Characterization, 1-9.
  19. Mahunu, G., Apaliya, M., Kwaw, E., & Quainoo, A. (2017). Ochratoxin A producing fungi in grapes and their control by biological agents-A review. UDS International Journal of Development, 4(1), 20-34.
  20. Sackey, A. S., & Kwaw, E. (2013). Nutritional and sensory analysis of Parkia biglobosa (Dawadawa) based cookies. Journal of Food and Nutritional Sciences, 1, 43-49.
  21. Sackey, A. S., Kwaw, E., Tchabo, W., & Apaliya, M. T. (2017). Effects of blending ratios on the physicochemical, sensory and quality rating of soursop and pineapple fruit juice. African Journal of Food and Integrated Agriculture, 1(1), 15-21.
  22. Tchabo, W., Ma, Y., Kwaw, E., Xiao, L., Wu, M., & Maurice, A. T. (2018). Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf. International Journal of Food Properties, 21(1), 717–732.
  23. Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., & Li, X. (2017). Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine. Journal of the Institute of Brewing, 123(1), 151-158.
  24. Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., Li, X., & Afoakwah, N. A. (2017). Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (Morus nigra) wine. Food and Bioprocess Technology, 10(7), 1210-1223.
  25. Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., Xiao, L., & Apaliya, M. T. (2018). Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chemistry, 239, 470-477.
  26. Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., Xiao, L., & Tahir, H. E. (2017). Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques. Food Chemistry, 232, 89-97.
  27. Tchabo, W., Ma, Y., Kaptso, G.K., Kwaw, E., Cheno, R. W., Xiao, L., Osae, R., Wu, M. and Farooq, M. Process analysis of mulberry (Morus alba) leaf extract encapsulated: Effects of spray drying conditions on bioactive encapsulated powder quality. Food and Bioprocess Technology. In Press.
  28.  Tchabo, W., Ma, Y., Kaptso, G.K., Kwaw, E., Cheno, R. W., Wu, M. Osae, R. Ma, S. and Muhammad, F.  (2018). Carrier effects on the chemical and physical properties of freeze-dried encapsulated mulberry leaf extract powder. Acta Chimica Slovenica. 65, 1-13.