Sussana Antwi-Boasiako

Accra Technical University

Publishing since 2021, latest 2026

Food Science
Nutrition and Dietetics
Information Systems
Management Information Systems
Marketing
Plant Science

Their record on OpenAlex

Publications: 62021–2026
Citations: 4to those papers
h-index: 1i10-index 0
Field-weighted impact: 0.221.00 is the world average
World top 10%: 0%0 of 6 scored papers
Open access: 50%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

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 Science350%

Publications

6 in all

Functional cereal innovation with indigenous grains: Nutritional and sensory acceptability index of optimized Fonio-based breakfast mixture
2026Multidisciplinary Science JournalJournalOpen accessFirst author0 citations10.31893/multiscience.2026706
Fonio culinology: A systematic review of Fonio’s culinary applications
2025

Download CV:PDFWord

Nutrition and Dietetics350%

Information Systems233%

Management Information Systems233%

Health, Toxicology and Mutagenesis117%

Public Health, Environmental and Occupational Health117%

Health Sciences
Life Sciences
Physical Sciences
Social Sciences

Topics most written on

Food composition and properties3
Blockchain Technology Applications and Security2
FinTech, Crowdfunding, Digital Finance2
Phytase and its Applications2
Seed and Plant Biochemistry2
African Botany and Ecology Studies1
Consumer Retail Behavior Studies1
Food and Agricultural Sciences1
Insects and Parasite Interactions1
Mosquito-borne diseases and control1
Sharing Economy and Platforms1

Who they write with

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

Where their co-authors are

33% of their papers have a co-author abroad

papers co-written2222222Home

Most frequent partner countries

India2

Papers with at least one author in that country.

Institutions written with most

M S Ramaiah University of Applied SciencesIN2 papers
Bolgatanga Technical UniversityGH2 papers
Tamale Teaching HospitalGH2 papers
Tamale Technical UniversityGH2 papers
Koforidua Technical UniversityGH1 paper
Islamic University CollegeGH1 paper

Where they publish

Advances in marketing, customer relationship management, and e-services book series2
Book Publisher International (a part of SCIENCEDOMAIN International)1
DergiPark (Istanbul University)1
Multidisciplinary Reviews1
Multidisciplinary Science Journal1

How it can be read

50% free to read

Diamond 2 · 33%Free to read and to publish
Green 1 · 17%A copy in a repository
Closed 3 · 50%Behind a paywall

Development goals addressed

From each paper’s title and abstract

2Zero hunger1
3Good health and well-being1
8Decent work and economic growth1

Most cited

Composition and Sensory Properties of Wheat, Plantain and Cocoyam Flour Doughnuts
DergiPark (Istanbul University)2
20213 citationsOpen access · Green
Blockchain and Customer Experience
Advances in marketing, customer relationship management, and e-services book series8
20231 citation
Functional cereal innovation with indigenous grains: Nutritional and sensory acceptability index of optimized Fonio-based breakfast mixture
Multidisciplinary Science Journal
20260 citationsOpen access · Diamond
Fonio culinology: A systematic review of Fonio’s culinary applications
Multidisciplinary Reviews
20250 citationsOpen access · Diamond
Blockchain and Customer Engagement
Advances in marketing, customer relationship management, and e-services book series
20230 citations

Multidisciplinary Reviews

Blockchain and Customer Experience

2023Advances in marketing, customer relationship management, and e-services book seriesBook chapter1 citation10.4018/978-1-6684-7649-9.ch009

Blockchain and Customer Engagement

2023Advances in marketing, customer relationship management, and e-services book seriesBook chapter0 citations10.4018/978-1-6684-7649-9.ch005

Composition and Sensory Properties of Wheat, Plantain and Cocoyam Flour Doughnuts

2021DergiPark (Istanbul University)JournalOpen access3 citations