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Results 5941-5950 of 9932 (Search time: 0.01 seconds).
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Issue DateTitleAuthor(s)
2010Human detection using histogram of oriented gradients and human body ratio estimationLee, Kelvin; Choo, Che Yon; See, Hui Qing; Tan, Zhuan Jiang; Lee, Yunli
2013Towards a conceptual framework for the implementation, integration and content integrity of web 2.0 technologies in higher educational institutionsYussiff, Alimatu-Saadia; Ahmad, Wan Fatimah Wan; Yussiff, Abdul-Lateef
2013People detection enrichment for abnormal human activity detectionYussiff, Abdul-Lateef; Suet-Peng, Yong; Baharudin, Baharum B.
2016The impact of electronic collaboration on learning outcomesYussif, Alimatu-Saadia; Ahmad, Wan Fatimah Wan; Mustapha, Emy Elyanee
2015Prototype design and heuristic evaluation of e-collaboration environmentYussiff, Alimatu-Saadia; Ahmad, Wan Fatimah Wan; Mustapha, Emy Elyanee
2013Polarity of Sentence Recognition with Phrase-Level Sentiment AnalysisYussiff, Abdul-Lateef; Yussiff, Alimatu-Sadia; Abdulkadir, Said Jadid
2014When information technology meets health care in West Africa: A literature reviewMarful, Welborn Amoako; Winter, Alfred
2016Using E-governance to unlock corruption and bribery in Ghana. A literature reviewAmaoko, WelBorn; Marful, Isaac Brako
2011This research was conducted at three fish smoking sites and three marketing centres in the Tema municipality, to compare the microbial load of smoked sardine (Sardinella aurita). Microbial load of smoked sardine were determined using aerobic plate count, yeast and moulds, coliform bacteria, Escherichia coli and Staphylococcus aureus counts, Salmonella typhi detections, with pH and water activity. The results indicated that the aerobic plate counts within the smoking sites ranged from 6.2 x 10 4 to 3.3 x 10 5 cfu/g; yeast and moulds from 1.1 x 10 2 to 9.3 x10 4 cfu/g; and coliform bacteria from 0.0 to 2.1 x 10 4 cfu/g. For marketing centres, the values ranged from 7.2 x 10 4 to 4.1 x 10 7 cfu/g, 5.0 x 10 2 to 8.0 x 10 4 cfu/g, and 4.7 to 2.0 x 10 2 cfu/g for aerobic plate count, yeast and moulds and coliform bacteria respectively . E. coli was poorly represented in samples obtained from Manhean (3.1 x 10 2 cfu/g) and Newtown (1.8 x10 4 cfu/g). Staphylococcus aureus was completely absent from all samples analysed. An isolated case of Salmonella typhi detection was made from Community 1 market samples. pH values were between 5.84 and 6.42 for all samples. Microbial counts of smoked sardine samples from smoking sites and marketing centres were significantly different (P < 0.05), with the latter recording higher values. Generally microbial counts for samples from the smoking sites were within acceptable limits of GSB, while those from marketing centres were not. Keywords: Fish, Tema, Sardinella aurita, plate count, bacteria.Nyarko, H. D; Obodai, E. A,; Boamponsem, L. K.; Coomson, S.S; Aniwe, Y
2013Modeling and forecasting rainfall pattern in Ghana as a seasonal arima process:The Case of Ashanti RegionAbdul-Aziz, A.R.; Anokye, M.; Kwame, A.; Munyakazi, L.; Nsowah-Nuamah, N.N.N.

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