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R.S. Kwakudua · Peerford

Ho Technical University / Scholars

RK

R.S. Kwakudua

Ho Technical University

Publishing since 2022

Food Science
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: 12022
Citations: 2to those papers
h-index: 1i10-index 0
Field-weighted impact: 0.211.00 is the world average
World top 10%: 0%0 of 1 scored papers
Open access: 100%1 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 Science1100%

Publications

1 in all

Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour
2022Asian Journal of Dairy and Food ResearchJournalOpen accessCorresponding2 citations10.18805/ajdfr.drf-266

Nutrition and Dietetics1100%

Health Sciences
Life Sciences

Topics most written on

Food and Agricultural Sciences1
Food Quality and Safety Studies1
Nutrition, Health and Food Behavior1

Where they publish

Asian Journal of Dairy and Food Research1

How it can be read

100% free to read

Diamond 1 · 100%Free to read and to publish

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation1

Most cited

Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour
Asian Journal of Dairy and Food Research6
20222 citationsOpen access · Diamond