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Bernard Yaw Awuni · Peerford

Kwame Nkrumah University of Science and Technology / Scholars

BA

Bernard Yaw Awuni

Kwame Nkrumah University of Science and Technology

Publishing since 2023

Animal Science and Zoology
Food Science

ORCID 0000-0002-6192-3824
Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 12023
Citations: 1to those papers
h-index: 1i10-index 0
Field-weighted impact: 0.151.00 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

Animal Science and Zoology1100%
Food Science1

Publications

1 in all

Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain
2023Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access1 citation10.24925/turjaf.v11i2.202-206.5036

100%

Life Sciences

Topics most written on

Animal Nutrition and Physiology1
Food and Agricultural Sciences1
Meat and Animal Product Quality1

Where they publish

Turkish Journal of Agriculture - Food Science and Technology1

How it can be read

100% free to read

Gold 1 · 100%In an open-access journal

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation1

Most cited

Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain
Turkish Journal of Agriculture - Food Science and Technology6
20231 citationOpen access · Gold