Gilbert Owiah Sampson

University of Skills Training and Entrepreneurial Development

Publishing since 2017, latest 2026

Food Science
Nutrition and Dietetics
Plant Science
Forestry
Health Information Management
Organizational Behavior and Human Resource Management

Publications: 282017–2026
Citations: 163to those papers
h-index: 8i10-index 6
Field-weighted impact: 0.541.00 is the world average
World top 10%: 4%1 of 28 scored papers
Open access: 93%26 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.

Career

On their papers

Every institution they have given on a paper.

Publications

28 in all

Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability
2026American Journal of Food Science and TechnologyJournalOpen accessFirst author0 citations10.54536/ajfst.v5i1.6040
Effect of Fermentation Duration on the Nutritional Composition, Physicochemical Properties, and Consumer Acceptability of Aliha: A Traditional Ghanaian Fermented Maize Beverage

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From the classification of each paper

Subfields

Food Science1554%
Nutrition and Dietetics1450%
Plant Science1243%
Forestry311%
Health Information Management27%
Organizational Behavior and Human Resource Management27%
Analytical Chemistry14%
Animal Science and Zoology14%
Biochemistry14%
Biomaterials14%

Health Sciences
Life Sciences
Physical Sciences
Social Sciences

Topics most written on

Food composition and properties10
Cassava research and cyanide4
African Botany and Ecology Studies3
Food Drying and Modeling3
Polysaccharides Composition and Applications3
Agricultural pest management studies2
Child Nutrition and Water Access2
Food Safety and Hygiene2
Global Health and Epidemiology2
Global Public Health Policies and Epidemiology2
Microencapsulation and Drying Processes2
Polysaccharides and Plant Cell Walls2

Who they write with

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

Where their co-authors are

25% of their papers have a co-author abroad

papers co-written1234567Home

Most frequent partner countries

Denmark2
China2
Zambia2
Sweden2
Australia1
Côte d’Ivoire1
Pakistan1
Canada1

Papers with at least one author in that country.

Institutions written with most

University of Education, WinnebaGH14 papers
Kwame Nkrumah University of Science and TechnologyGH8 papers
Kumasi Technical UniversityGH4 papers
Ghana Education ServiceGH4 papers
Council for Scientific and Industrial ResearchGH4 papers
Swedish University of Agricultural SciencesSE2 papers
Chuzhou UniversityCN2 papers
University of CopenhagenDK2 papers
Jiangsu UniversityCN2 papers
University of GhanaGH2 papers

Where they publish

European Journal of Nutrition & Food Safety3
Food and Nutrition Sciences3
European Journal of Agriculture and Food Sciences2
International Journal of Research and Innovation in Social Science2
Journal of food security2
African Journal of Agriculture and Food Science1
American Journal of Food Science and Technology1
Asian Journal of Agriculture and Food Sciences1

How it can be read

93% free to read

Diamond 16 · 57%Free to read and to publish
Gold 5 · 18%In an open-access journal
Hybrid 3 · 11%Open in a subscription journal
Bronze 2 · 7%Free to read, no open licence
Closed 2 · 7%Behind a paywall

Development goals addressed

From each paper’s title and abstract

2Zero hunger6
3Good health and well-being2
6Clean water and sanitation2
7Affordable and clean energy1
14Life below water1

International Journal of Research and Innovation in Social Science

Effect of Malting Time and Drying Method on the Consumer Acceptability of Aliha (A Fermented Maize Drink)

2026International Journal of Research and Innovation in Social ScienceJournalOpen accessSenior author0 citations10.47772/ijriss.2026.100700239

Thin layer drying characteristics and chemical properties of two local plantain varieties

2025International Journal of Food Science & TechnologyJournalOpen accessSenior author7 citations10.1093/ijfood/vvag090

Proximate Composition, Functional and Consumer Acceptability of Wheat and Groundnut Seed Coat Composite Flour Biscuits

2025European Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding0 citations10.24018/ejfood.2025.7.5.854

Functionality of Groundnut Seed Coat in Composite Bread

2025African Journal of Agriculture and Food ScienceJournalOpen accessFirst author0 citations10.52589/ajafs-6f2orlwu

Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa

2022European Journal of Agriculture and Food SciencesJournalOpen accessFirst author3 citations10.24018/ejfood.2022.4.1.419

Pasting properties of starch-okra pectin mixed system

2020CyTA - Journal of FoodJournalOpen accessSenior author8 citations10.1080/19476337.2020.1838616

Evaluation of Some Plant Oils Quality Commonly Sold in Ghana

2020Food and Nutrition SciencesJournalOpen accessFirst authorCorresponding8 citations10.4236/fns.2020.1110064

Assessing Consumer Acceptability of Composite Cassava (Manihot esculenta) Bread

2020Food and Nutrition SciencesJournalOpen accessFirst authorCorresponding4 citations10.4236/fns.2020.1111070

Evaluating the Knowledge, Attitude and Practices of Nursing Mothers towards Exclusive Breastfeeding in Tano North District

2020International Journal of Medical and Health Sciences ResearchJournalOpen accessFirst author0 citations10.18488/journal.9.2020.71.10.18

Glycemic Index of Five Ghanaian Corn and Cassava Staples

2019Journal of Food and Nutrition ResearchJournalOpen accessSenior author8 citations10.12691/jfnr-7-9-1

Proximate Composition and Functional Properties of Some New Groundnut Accessions

2017Journal of food securityJournalOpen accessSenior author27 citations10.12691/jfs-5-1-2

Who funds it

4 of 28 papers name a funder

National Key Research and Development Program of China2
Charles Sturt University1
Kwame Nkrumah University of Science and Technology1