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E Ofosu-Ansah · Peerford

University of Ghana / Scholars

EO

E Ofosu-Ansah

University of Ghana

Publishing since 2013, latest 2015

Food Science
Forestry
Nutrition and Dietetics

Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 32013–2015
Citations: 41to those papers
h-index: 3i10-index 2
Field-weighted impact: 0.981.00 is the world average
World top 10%: 0%0 of 3 scored papers
Open access: 100%3 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

Publications

3 in all

Newest Most cited Oldest Title

Search their publications by title

Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.
2015African Journal of Food Agriculture Nutrition and DevelopmentJournalOpen access20 citations10.18697/ajfand.68.13695
Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans

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 Science3100%
Forestry133%
Nutrition and Dietetics133%

Health Sciences
Life Sciences

Topics most written on

Food Chemistry and Fat Analysis3
Botanical Research and Applications2
African Botany and Ecology Studies1
Microbial Metabolites in Food Biotechnology1
Polysaccharides Composition and Applications1
Proteins in Food Systems1

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

Cocoa Research Institute of GhanaGH3 papers

Where they publish

African Journal of Food Agriculture Nutrition and Development2
Journal of Food Science and Engineering1

How it can be read

100% free to read

Diamond 1 · 33%Free to read and to publish
Gold 2 · 67%In an open-access journal

Most cited

Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.
African Journal of Food Agriculture Nutrition and Development
201520 citationsOpen access · Gold
Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans
African Journal of Food Agriculture Nutrition and Development
201515 citationsOpen access · Gold
Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans

2015

African Journal of Food Agriculture Nutrition and Development

Journal

Open access

15 citations

10.18697/ajfand.68.13690

Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans

2013Journal of Food Science and EngineeringJournalOpen accessFirst author6 citations10.17265/2159-5828/2013.12.001

Who funds it

2 of 3 papers name a funder

Cocoa Research Institute of Ghana2

Journal of Food Science and Engineering

20136 citationsOpen access · Diamond