Nana Baah Pepra-Ameyaw

Kwame Nkrumah University of Science and Technology

Postdoctoral Fellow, Chapman University, since 2022per ORCID

Publishing since 2022, latest 2026

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

In their own words

Cereal Science
Food Technology

Publications: 82022–2026
Citations: 96to those papers
h-index: 4i10-index 2
Field-weighted impact: 2.361.00 is the world average
World top 10%: 38%3 of 8 scored papers
Open access: 63%5 papers free to read

By year

Papers, and the citations to them

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

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 Science675%

Career

As their ORCID record read on October 4, 2026

Positions

Postdoctoral Fellow, Schmid College of Science and TechnologyChapman Universitysince 2022
Kwame Nkrumah University of Science and Technology College of Science2020–2021
Research Assistant, Food Science and Human NutritionMichigan State University2014–2017

Education

PhD, Food Science and Human NutritionMichigan State Universitysince 2014
MS, Food Science and TechnologyKwame Nkrumah University of Science and Technology2009–2011

Publications

8 in all

Effect of high-quality cassava flour (HQCF) substitution on the in vivo glycemic response of two bread types
2026Journal of Food Measurement & CharacterizationJournal0 citations10.1007/s11694-026-04152-w
Formulation and sensory evaluation of gluten-free cookies utilizing maize, soybean, and orange-fleshed sweet potato
2026Food and Humanity

Download CV:PDFWord

Nutrition and Dietetics563%

Animal Science and Zoology113%

Health Sciences
Life Sciences

Topics most written on

Food composition and properties4
African Botany and Ecology Studies2
Botanical Research and Applications2
Cassava research and cyanide2
Food Chemistry and Fat Analysis2
Fatty Acid Research and Health1
Food Drying and Modeling1
Food Science and Nutritional Studies1
Meat and Animal Product Quality1
Microbial Metabolism and Applications1
Microbial Metabolites in Food Biotechnology1
Phytase and its Applications1

Who they write with

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

Where their co-authors are

38% of their papers have a co-author abroad

papers co-written1111111Home

Most frequent partner countries

Canada1
United States1
Nigeria1

Papers with at least one author in that country.

Institutions written with most

Chapman UniversityUS1 paper
University of ManitobaCA1 paper
Kwame Nkrumah UniversityZM1 paper
Cape Coast Technical UniversityGH1 paper
University of CalabarNG1 paper

Where they publish

Food and Humanity1
Heliyon1
International Journal of Food Properties1
International Journal of Food Science1
Journal of Food Measurement & Characterization1
Journal of Food Science and Technology1
Journal of Science and Technology (Ghana)1
Scientific African1

How it can be read

63% free to read

Diamond 1 · 13%Free to read and to publish
Gold 4 · 50%In an open-access journal
Closed 3 · 38%Behind a paywall

Who funds it

3 of 8 papers name a funder

Kwame Nkrumah University of Science and Technology2
International Development Research Centre1

Development goals addressed

From each paper’s title and abstract

2Zero hunger4

BS, ChemistryUniversity of Cape Coast2004–2008

On their papers

Every institution they have given on a paper.

Physicochemical and pasting properties of flour and starch from two new cassava accessions

2022International Journal of Food PropertiesJournalOpen accessSenior author68 citations10.1080/10942912.2022.2052087

United Nations Educational, Scientific and Cultural Organization