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Barbara Addo-kesse · Peerford

Koforidua Technical University / Scholars

BA

Barbara Addo-kesse

Koforidua Technical University

Publishing since 2026

Food Science
Gastroenterology
Nutrition and Dietetics

Their record on OpenAlex
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Who they write with Where their co-authors are Every publication
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Publications: 12026
Citations: 0to those papers
h-index: 0i10-index 0
Field-weighted impact: 0.001.00 is the world average
World top 10%: 0%0 of 1 scored papers
Open access: 100%1 papers free to read

What they work on

From the classification of each paper

Subfields

Food Science1100%
Gastroenterology1100%
Nutrition and Dietetics1100%

Health Sciences
Life Sciences

Topics most written on

Celiac Disease Research and Management1
Food composition and properties1
Seed and Plant Biochemistry

Publications

1 in all

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour
2026Direct Research Journal of Agriculture and Food ScienceJournalOpen access0 citations10.4314/drjafs.v14i2.4

1

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

Kumasi Technical UniversityGH1 paper
St. Louis College of EducationGH1 paper

Where they publish

Direct Research Journal of Agriculture and Food Science1

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

2Zero hunger1

Most cited

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour
Direct Research Journal of Agriculture and Food Science2
20260 citationsOpen access · Diamond