1. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics;Aculey;J. Food Sci.,2010
2. Chocolate science and Technology;Afoakwa,2016
3. Changes in biochemical and physico-chemical qualities during drying of pulp changes in biochemical and physico-chemical qualities during drying of pulp preconditioned and fermented cocoa (theobroma cacao) beans. Symbiosis;Afoakwa,2014
4. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Crit. Rev. Food Sci. Nutri.,2008
5. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry;Afoakwa;Food Chem.,2009