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Augustina Sackle Sackey · Peerford

Cape Coast Technical University / Scholars

AS

Augustina Sackle Sackey

Cape Coast Technical University

Publishing since 2017, latest 2024

Food Science
Nutrition and Dietetics
Biochemistry
Biotechnology
Animal Science and Zoology
Biomedical Engineering

Their record on OpenAlex

Publications: 92017–2024
Citations: 716to those papers
h-index: 7i10-index 6
Field-weighted impact: 4.731.00 is the world average
World top 10%: 33%3 of 9 scored papers
Open access: 11%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.

Publications

9 in all

Newest Most cited Oldest Title

Search their publications by title

Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips
2024Food and HumanityJournalCorresponding6 citations10.1016/j.foohum.2024.100351
Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice

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Who they write with Where their co-authors are Every publication

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What they work on

From the classification of each paper

Subfields

Food Science778%
Nutrition and Dietetics778%
Biochemistry333%
Biotechnology222%
Animal Science and Zoology111%
Biomedical Engineering111%
Forestry111%
Organic Chemistry111%
Pathology and Forensic Medicine111%
Plant Science111%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Biochemical Analysis and Sensing Techniques5
Food Quality and Safety Studies5
Phytochemicals and Antioxidant Activities3
Food composition and properties2
Microbial Inactivation Methods2
African Botany and Ecology Studies1
Biodiesel Production and Applications1
Edible Oils Quality and Analysis1
Fermentation and Sensory Analysis1
Food Chemistry and Fat Analysis1
Meat and Animal Product Quality1
Phytoestrogen effects and research1

Who they write with

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

Where their co-authors are

100% of their papers have a co-author abroad

papers co-written1234678Home

Most frequent partner countries

China9
Cameroon1

Papers with at least one author in that country.

Institutions written with most

Jiangsu UniversityCN8 papers
China Pharmaceutical UniversityCN2 papers
State Key Laboratory of Natural Medicine2 papers
University for Development StudiesGH1 paper
University of NgaoundéréCM1 paper

Where they publish

Journal of Food Measurement & Characterization4
Food and Humanity1
Food Bioscience1
Food Chemistry1
International Journal of Food Properties1
LWT1

How it can be read

11% free to read

Gold 1 · 11%In an open-access journal
Closed 8 · 89%Behind a paywall

Development goals addressed

From each paper’s title and abstract

2Zero hunger4
7Affordable and clean energy1

Most cited

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Food Chemistry
2018501 citationsWorld top 10%
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
LWT7
201877 citationsWorld top 10%
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice
Food Bioscience
201854 citations
Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
International Journal of Food Properties
201840 citationsWorld top 10%Open access · Gold
Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment
Journal of Food Measurement & Characterization
201816 citations

2023

Journal of Food Measurement & Characterization

Journal

10 citations

10.1007/s11694-023-02306-8

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

2018Food ChemistryJournal501 citations10.1016/j.foodchem.2018.01.009

Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice

2018LWTJournal77 citations10.1016/j.lwt.2018.02.016

Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

2018Food BioscienceJournal54 citations10.1016/j.fbio.2018.05.004

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

2018International Journal of Food PropertiesJournalOpen access40 citations10.1080/10942912.2018.1446024

Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment

2018Journal of Food Measurement & CharacterizationJournal16 citations10.1007/s11694-018-9791-7

Utilization of composite flours as breading agents for deep frying of chicken breast

2017Journal of Food Measurement & CharacterizationJournal9 citations10.1007/s11694-017-9531-4

Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie

2017Journal of Food Measurement & CharacterizationJournal3 citations10.1007/s11694-017-9536-z