Ms. Ashun, Esther Kumea
| ekashun@uew.edu.gh |
Darko, P., Pereko, K. K. A., & Ashun, E. K. (2026). Nutritional status, dietary diversity and hemoglobin levels among children under five in Ntakorfam Lowcost Community, Ghana. Discover Medicine,, 3(Article 75), 1-16. DOI: https://doi.org/10.1007/s44337-026-00314-z
Saeed, P.M., Cobbah, L., Ashun, E.K., Sackey, R.J., and Amadu, A. (2026). Effect of shea butter as a shortening substitute in three cakemaking techniques (creaming, rubbing-in and melting-fat): physical and sensory analyses. Front. Food Sci. Technol, 6(1724603), 01-12. DOI: https://doi.org/10.3389/frfst.2026.1724603
Ashun, E. K., Darko, P., & Pereko, K. K. A. (2026). The use of front-of-package labels in addressing non-communicable diseases (NCDs) in Cape Coast, Ghana. Federation of African Nutrition Societies Journal,, 1,(1), 1-13.
Sackey-Akunnor, R. J., Amoah, A. N., & Ashun, E. K. (2025). Cake making and Sugar craft: The ultimate guide to making professional cakes.(First). Super Print Services,, Kumasi. ISBN: 978-9988-52-552-1
Darko, P., Yeboah, J. O., Anowie, F., Ashun, E. K., Ajibisa, F., & Amu, M. E. K. (2025). The symbolism and cultural significance of “Tuei” beverage among the Fantes in Ghana. Open Journal of Food and Nutrition, 4(1), 1–11. DOI: https://doi.org/10.31586/ojfn.2025.6160
Cobbah, L., Ashun, E. & Akunor-Sackey, R., J. (2022). Comparative Analysis of the Efficiency of Balloon Whisk and Wooden Spoon in Preparing Cakes in Schools and Colleges in Ghana. Journal of Home Economics Research, HER Vol. 29(2), pp. 22 -34.
Ashun, E., Darkwa, S. & Nsiah-Asamoah, C. (2019). Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange-Fleshed Sweet Potato-based Complementary Food. Asian Food Science Journal, 11(4), 1-19.