Godfred Inkoom

Publishing since 2014, latest 2026

Condensed Matter Physics
Electronic, Optical and Magnetic Materials
Food Science
Nutrition and Dietetics
Pathology and Forensic Medicine

In their own words

Food Science

Publications: 52014–2026
Citations: 2to those papers
h-index: 1i10-index 0
Field-weighted impact: 0.251.00 is the world average
World top 10%: 0%0 of 2 scored papers
Open access: 100%2 of the 2 whose access is recorded

Google Scholar shows 2 citations, h-index 1 and i10-index 0 (2 citations and h-index 1 since 2021), as of October 3, 2026. It also counts theses, books and web pages, so it runs higher.

By year

Papers, and the citations to them

Publications, left axisCitations to that year’s papers, right axis2026 still in progress

Career

On their papers

Every institution they have given on a paper.

Publications

5 in all

Influence of harvest time and cultivar type on the β-carotene content and quality of biofortified cassava in Ghana
2026International Anatolian Agriculture, Food, Environment and Biology CongressJournal0 citations
Utilisation of Carrot Pomace as an Ingredient in Tomato Paste Production
2026International Anatolian Agriculture, Food, Environment and Biology CongressJournal0 citations

Download CV:PDFWord

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

Condensed Matter Physics120%
Electronic, Optical and Magnetic Materials120%
Food Science120%
Nutrition and Dietetics120%
Pathology and Forensic Medicine120%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Food and Agricultural Sciences1
Food composition and properties1
Magnetic and transport properties of perovskites and related materials1
Magnetic Properties of Alloys1
Phytoestrogen effects and research1
Rare-earth and actinide compounds1

Who they write with

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

Where their co-authors are

50% of their 2 papers with recorded affiliations have a co-author abroad

papers co-written1111111Home

Most frequent partner countries

Poland1

Papers with at least one author in that country.

Institutions written with most

Institute of PhysicsPL1 paper
Polish Academy of SciencesPL1 paper
Kwame Nkrumah University of Science and TechnologyGH1 paper

Where they publish

International Anatolian Agriculture, Food, Environment and Biology Congress2
Legume Science1
MDPI1
Research Journal of Applied Sciences Engineering and Technology1

How it can be read

100% free to read, of the 2 recorded

Most cited

Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof
Legume Science
20251 citationOpen access · Gold
Temperature and Angular Dependence of Ferromagnetic Resonance (FMR) Signal of La0.7Sr0.3MnO3 (LSMO) Thin Film Using FMR Technique
Research Journal of Applied Sciences Engineering and Technology
20141 citationOpen access · Hybrid
Influence of harvest time and cultivar type on the β-carotene content and quality of biofortified cassava in Ghana
International Anatolian Agriculture, Food, Environment and Biology Congress

2025Legume ScienceJournalOpen access1 citation10.1002/leg3.70045

Temperature and Angular Dependence of Ferromagnetic Resonance (FMR) Signal of La0.7Sr0.3MnO3 (LSMO) Thin Film Using FMR Technique

2014Research Journal of Applied Sciences Engineering and TechnologyJournalOpen accessFirst author1 citation10.19026/rjaset.7.643

Gold 1 · 20%In an open-access journal
Hybrid 1 · 20%Open in a subscription journal
Unknown 3 · 60%Not recorded by the source

Who funds it

1 of 5 papers name a funder

Norges Teknisk-Naturvitenskapelige Universitet1

Utilisation of Carrot Pomace as an Ingredient in Tomato Paste Production

International Anatolian Agriculture, Food, Environment and Biology Congress

20260 citations

Comparative Analysis of Nutritional and Sensory Quality of Gluten-Free Doughnuts Prepared from Corn, Millet, and Sorghum Flours

MDPI

20250 citations