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Turkson Antwi Boasiako · Peerford

University of Ghana / Scholars

TB

Turkson Antwi Boasiako

University of Ghana

Publishing since 2024, latest 2025

Food Science
Molecular Biology
Plant Science
Biochemistry
Biotechnology
Insect Science

Their record on OpenAlex

Publications: 62024–2025
Citations: 69to those papers
h-index: 4i10-index 4
Field-weighted impact: 3.211.00 is the world average
World top 10%: 67%4 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 Science583%
Molecular Biology233%

Publications

6 in all

Newest Most cited Oldest Title

Search their publications by title

Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics
2025Food BioscienceJournalFirst author3 citations10.1016/j.fbio.2025.106951
Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Piper nigrum L.)

Download CV:PDF · Word

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

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Plant Science233%

Biochemistry117%

Biotechnology117%

Insect Science117%

Nutrition and Dietetics117%

Health Sciences
Life Sciences

Topics most written on

Fermentation and Sensory Analysis3
Food Quality and Safety Studies3
Ziziphus Jujuba Studies and Applications2
Biochemical Analysis and Sensing Techniques1
Food Drying and Modeling1
Ginseng Biological Effects and Applications1
Horticultural and Viticultural Research1
Insect Utilization and Effects1
Microbial Inactivation Methods1
Microencapsulation and Drying Processes1
Phytochemicals and Antioxidant Activities1
Polyamine Metabolism and Applications1

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-written1234567Home

Most frequent partner countries

China6
United Arab Emirates1
Belgium1
Egypt1
Pakistan1
Saudi Arabia1
United States1

Papers with at least one author in that country.

Institutions written with most

Jiangsu UniversityCN6 papers
Jimei UniversityCN1 paper
King Saud UniversitySA1 paper
United Arab Emirates UniversityAE1 paper
University of Central PunjabPK1 paper
University of MissouriUS1 paper
Ghent UniversityBE1 paper
Yangzhou UniversityCN1 paper
Ho Technical UniversityGH1 paper
Ghana Communication Technology UniversityGH1 paper

Where they publish

Food Bioscience1
Foods1
Heliyon1
Industrial Crops and Products1
Journal of Food Measurement & Characterization1
Sustainability1

How it can be read

50% free to read

Gold 3 · 50%In an open-access journal
Closed 3 · 50%Behind a paywall

Who funds it

2 of 6 papers name a funder

National Natural Science Foundation of China1
Yunnan Key Research and Development Program1

Development goals addressed

From each paper’s title and abstract

2Zero hunger3
7Affordable and clean energy1
12Responsible consumption and production1

Most cited

Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts
Industrial Crops and Products2
202417 citationsWorld top 10%
Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality
Heliyon
202417 citationsWorld top 10%Open access · Gold
Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice
Journal of Food Measurement & Characterization2
202417 citationsWorld top 10%
Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies
Sustainability12
202413 citationsWorld top 10%Open access · Gold
Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics
Food Bioscience2
20253 citations

2025

Foods

Journal

Open access

2 citations

10.3390/foods15010086

Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts

2024Industrial Crops and ProductsJournalFirst author17 citations10.1016/j.indcrop.2024.119590

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

2024HeliyonJournalOpen accessFirst author17 citations10.1016/j.heliyon.2024.e24447

Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies

2024SustainabilityJournalOpen accessFirst authorCorresponding13 citations10.3390/su16031185

Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice

2024Journal of Food Measurement & CharacterizationJournal17 citations10.1007/s11694-024-02885-0