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Gifty Williams · Peerford

University of Cape Coast / Scholars

GW

Gifty Williams

University of Cape Coast

Also at Kwame Nkrumah University of Science and Technologyfrom their recent papers

Publishing since 2023, latest 2025

Food Science
Nutrition and Dietetics
Genetics
Management, Monitoring, Policy and Law
Plant Science

ORCID 0009-0003-4215-0381
Their record on OpenAlex

Publications: 42023–2025
Citations: 7to those papers
h-index: 2i10-index 0
Field-weighted impact: 0.931.00 is the world average
World top 10%: 0%0 of 4 scored papers
Open access: 100%4 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 Science375%
Nutrition and Dietetics2

Career

On their papers

Kwame Nkrumah University of Science and Technology3 works
University of Cape Coast1 work
Kwame Nkrumah University1 work

Every institution they have given on a paper.

Publications

4 in all

Newest Most cited Oldest Title

Search their publications by title

Nutrient Content and Organoleptic Qualities of “Brukina” Prepared with Corn Agglomerates and “Brukina” Prepared with Millet Agglomerates
2025Current Journal of Applied Science and TechnologyJournalOpen access2 citations10.9734/cjast/2025/v44i64569
Physical analysis and sensory properties of okra pectin chocolate during storage
2025

Download CV:PDF · Word

Who they write with Where their co-authors are Every publication

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50%

Genetics125%

Management, Monitoring, Policy and Law125%

Plant Science125%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Food Chemistry and Fat Analysis2
Advances in Cucurbitaceae Research1
Agricultural Practices and Plant Genetics1
Biochemical Analysis and Sensing Techniques1
Food Science and Nutritional Studies1
Garlic and Onion Studies1
Seed and Plant Biochemistry1
Sensory Analysis and Statistical Methods1
Soil and Land Suitability Analysis1

Who they write with

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

Where their co-authors are

0% of their papers have a co-author abroad

Most frequent partner countries

Papers with at least one author in that country.

Institutions written with most

Kwame Nkrumah University of Science and TechnologyGH3 papers
University of Health and Allied SciencesGH3 papers
Cocoa Research Institute of GhanaGH2 papers
Kwame Nkrumah UniversityZM2 papers
Ghana Christian University CollegeGH2 papers
University of GhanaGH2 papers
Data Link Institute of Business and TechnologyGH1 paper
University of Education, WinnebaGH1 paper
University for Development StudiesGH1 paper

Where they publish

Current Journal of Applied Science and Technology1
International Journal of Food Properties1
Journal of Science and Technology (Ghana)1
JSFA reports1

How it can be read

100% free to read

Diamond 2 · 50%Free to read and to publish
Gold 1 · 25%In an open-access journal
Hybrid 1 · 25%Open in a subscription journal

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation1

Most cited

Physicochemical evaluation of okra residue obtained after pectin extraction
International Journal of Food Properties6
20233 citationsOpen access · Gold
Nutrient Content and Organoleptic Qualities of “Brukina” Prepared with Corn Agglomerates and “Brukina” Prepared with Millet Agglomerates
Current Journal of Applied Science and Technology
20252 citationsOpen access · Diamond
Physical analysis and sensory properties of okra pectin chocolate during storage
JSFA reports
20251 citationOpen access · Hybrid
Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin.
Journal of Science and Technology (Ghana)
20241 citationOpen access · Diamond

JSFA reports

Journal

Open access

First author

1 citation

10.1002/jsf2.70003

Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin.

2024Journal of Science and Technology (Ghana)JournalOpen accessFirst author1 citation10.4314/just.v42i2.5

Physicochemical evaluation of okra residue obtained after pectin extraction

2023International Journal of Food PropertiesJournalOpen accessFirst author3 citations10.1080/10942912.2023.2173776