Wisdom Amoa-Awua

Council for Scientific and Industrial Research

Publishing since 1995, latest 2026

Food Science
Plant Science
Nutrition and Dietetics
Forestry
Animal Science and Zoology
Biotechnology

Publications: 351995–2026
Citations: 1,821to those papers
h-index: 22i10-index 27
Field-weighted impact: 4.631.00 is the world average
World top 10%: 46%16 of 35 scored papers
Open access: 31%11 papers free to read

2 other works — preprints, datasets and the like — are listed but not counted.

By year

Papers, and the citations to them

Publications, left axisCitations to that year’s papers, right axis2026 still in progress

Career

On their papers

Every institution they have given on a paper.

Publications

35 in all

Nutritional Composition of African Catfish ( Clarias gariepinus ) in Ghana: Effects of Culture Conditions, Feed and Processing
2026Aquaculture Fish and FisheriesJournalOpen accessSenior author2 citations10.1002/aff2.70303
Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa koko

Download CV:PDFWord

Citations received each year

Peerford

To all their work, old papers included. Google Scholar also counts citations from theses, books and web pages, so its line runs higher.

What they work on

From the classification of each paper

Subfields

Food Science2263%
Plant Science1646%
Nutrition and Dietetics1029%
Forestry720%
Animal Science and Zoology617%
Biotechnology411%
Agronomy and Crop Science26%
Biomedical Engineering26%
Ecology, Evolution, Behavior and Systematics26%
Molecular Biology26%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Cassava research and cyanide12
Probiotics and Fermented Foods12
Food composition and properties10
African Botany and Ecology Studies7
Proteins in Food Systems7
Food Safety and Hygiene4
Meat and Animal Product Quality4
GABA and Rice Research3
Agriculture and Rural Development Research2
Enzyme Production and Characterization2
Gut microbiota and health2
Livestock and Poultry Management2

Who they write with

Their most frequent co-authors, and the papers those co-authors share

Where their co-authors are

57% of their papers have a co-author abroad

papers co-written1234567Home

Most frequent partner countries

South Africa8
Denmark7
United Kingdom7
Benin4
Burkina Faso3
Kenya3
France2
Nigeria2

Papers with at least one author in that country.

Institutions written with most

University of GhanaGH21 papers
Council for Scientific and Industrial ResearchZA7 papers
University of CopenhagenDK6 papers
Quadram InstituteGB5 papers
Norwich Research ParkGB5 papers
Université d'Abomey-CalaviBJ4 papers
Institute for Scientific and Technological InformationGH3 papers
Centre National de la Recherche Scientifique et TechnologiqueBF3 papers
Centre de Coopération Internationale en Recherche Agronomique pour le DéveloppementFR2 papers
Water Resources Commission of GhanaGH2 papers

Where they publish

International Journal of Food Microbiology11
Food Control3
BMC Microbiology2
Heliyon2
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY2
Journal of Applied Microbiology2

Development goals addressed

From each paper’s title and abstract

15Life on land6
2Zero hunger4
6Clean water and sanitation1
8Decent work and economic growth1
10Reduced inequalities1
12Responsible consumption and production1

Most cited

Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana
Journal of Applied Microbiology
2006150 citationsWorld top 10%
Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis
International Journal of Food Microbiology
2017147 citations
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
Critical Reviews in Microbiology
2009146 citations

Reducing Bacterial Contamination of Fresh Cabbage Using Vinegar and Salt

2023Current Perspectives in Agriculture and Food Science Vol. 3Book chapterSenior author0 citations10.9734/bpi/cpafs/v3/4994e

Lactobacillus garii sp. nov., isolated from a fermented cassava product

2020INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGYJournalOpen access14 citations10.1099/ijsem.0.004121

Microbial Deterioration of White Variety Sweet Potato (Ipomoea batatas) under Different Storage Structures

2010International Journal of Plant BiologyJournalOpen accessSenior author31 citations10.4081/pb.2010.e10

Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations

2007INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGYJournal49 citations10.1099/ijs.0.64811-0

Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

2006International Journal of Food MicrobiologyJournalFirst authorCorresponding53 citations10.1016/j.ijfoodmicro.2005.08.016

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

2005International Journal of Food MicrobiologyJournalSenior authorCorresponding101 citations10.1016/j.ijfoodmicro.2005.02.006

The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa

2005International Journal of Food MicrobiologyJournalSenior authorCorresponding90 citations10.1016/j.ijfoodmicro.2005.05.021

Utilization of Unfermented Cassava Flour for the Production of an Indigenous African Fermented Food, Agbelima

2005World Journal of Microbiology and BiotechnologyJournalFirst authorCorresponding22 citations10.1007/s11274-005-1441-7

Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke

2004International Journal of Food MicrobiologyJournalSenior authorCorresponding72 citations10.1016/j.ijfoodmicro.2003.11.006

The microflora of fermented nixtamalized corn

2004International Journal of Food MicrobiologyJournal29 citations10.1016/s0168-1605(03)00114-4

Microbial modification of the texture of grated cassava during fermentation into akyeke

2003International Journal of Food MicrobiologyJournalSenior authorCorresponding43 citations10.1016/s0168-1605(03)00294-0

Lactic acid fermentation of cassava dough into agbelima

1996International Journal of Food MicrobiologyJournalFirst authorCorresponding130 citations10.1016/0168-1605(96)00967-1

The role of Bacillus species in the fermentation of cassava

1995Journal of Applied BacteriologyJournalFirst authorCorresponding84 citations10.1111/j.1365-2672.1995.tb03134.x

African Journal of Food Agriculture Nutrition and Development

Aquaculture Fish and Fisheries1

How it can be read

31% free to read

Gold 10 · 29%In an open-access journal
Hybrid 1 · 3%Open in a subscription journal
Closed 24 · 69%Behind a paywall

Who funds it

21 of 35 papers name a funder

Danish International Development Agency8
European Commission5
Biotechnology and Biological Sciences Research Council4
Directorate for Biological Sciences3
Centre National pour la Recherche Scientifique et Technique1
Cocoa Research Institute of Ghana1
Council of Scientific and Industrial Research, India1
FP7 Food, Agriculture and Fisheries, Biotechnology1

Lactic acid fermentation of cassava dough into agbelima

International Journal of Food Microbiology

1996130 citationsWorld top 10%