Jacob K. Agbenorhevi
Kwame Nkrumah University of Science and Technology
- Professor, Kwame Nkrumah University of Science and Technology, since 2024per ORCID
Publishing since 2010, latest 2026
Prof. Jacob K. Agbenorhevi is a Professor in the Department of Food Science and Technology, KNUST. Research areas include Food Chemistry (composition and analysis), Food Biopolymers (polysaccharide/protein systems) and Rheology, Food Product Development and Sensory Evaluation, Food Safety, Nutrition and Health. My research interests are focused in the area of polysaccharide characterization, physical chemistry of food systems and nutritional improvement of foods. Developed… More on ORCID
- Food Science
- Plant Science
- Nutrition and Dietetics
- Forestry
- Genetics
- Physiology
In their own words
- Food Science and Technology
- Food Biopolymers and Rheology
- Food Product Development
- Food Safety
- Food Chemistry
- Food Analysis
- Food Biopolymers
- Food Nutrition
- Sensory Evaluation
- Polysaccharide
- Publications
- 852010–2026
- Citations
- 1,407to those papers
- h-index
- 20i10-index 40
- Field-weighted impact
- 2.551.00 is the world average
- World top 10%
- 19%11 of 59 scored papers
- Open access
- 93%55 of the 59 whose access is recorded
9 other works — preprints, datasets and the like — are listed but not counted.
Google Scholar shows 2,094 citations, h-index 23 and i10-index 45 (1,566 citations and h-index 20 since 2021), as of October 10, 2026. It also counts theses, books and web pages, so it runs higher.
By year
Papers, and the citations to them
Publications, left axisCitations to that year’s papers, right axis2026 still in progress
Positions
- Professor, Food Science and TechnologyKwame Nkrumah University of Science and Technologysince 2024
- Associate Professor, Food Science and TechnologyKwame Nkrumah University of Science and Technology2021–2024
- Senior Lecturer, Food Science and TechnologyKwame Nkrumah University of Science and Technology2017–2021
- Lecturer, Food Science and TechnologyKwame Nkrumah University of Science and Technology2012–2017
Education
Publications
85 in all
- Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends
2026Journal of Food Processing and PreservationJournalOpen access0 citations10.1155/jfpp/5174738
- Pea starch–fatty acid complexes: Chain length–concentration interplay governs multiscale structure, texture, and digestibility in gluten-free noodles
2026