Fortune Akabanda

ORCID, self-asserted

ORCID 0000-0002-3118-7619

Publications

Citations

h-index

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

Publications

14 works in the graph, newest first.

Spontaneous Fermentation‐Induced Changes in Selected Ghanaian Plant‐Based Flours: Physico‐Functional and Biochemical Insights for Complementary Food Use
2026Food Science & NutritionJournalOpen access0 citations10.1002/fsn3.71740
Prevailing Food Safety and Sustainability Practices in Grocerants: A Cross‐Sectional Study in Three Countries
2026International Journal of Food ScienceJournalOpen access0 citations10.1155/ijfo/9949256
Indigenous preparation practices, consumption frequency, and consumer perceptions of a proposed maize-okara-cassava composite flour for Tuo Zaafi preparation in Northern Ghana
2026Food and HumanityJournal0 citations10.1016/j.foohum.2026.101232
Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation
2025Critical Reviews in Food Science and NutritionJournal6 citations10.1080/10408398.2025.2504718
Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours
2025BMC MicrobiologyJournalOpen access4 citations10.1186/s12866-025-04342-4
A Compilation of the Traditional Processing Techniques and Microbiome in Ghanaian Fermented Milk Products
2025International Journal of Microbiology and BiotechnologyJournalOpen accessFirst authorCorresponding1 citations10.11648/j.ijmb.20251001.12
Development and Evaluation of a Solar Milk Pasteurizer for the Savanna Ecological Zones of West Africa
2025SolarJournalOpen access1 citations10.3390/solar5030038
Traditional Processing Method and Nutritional Composition of Kanwa Koko, a Saltpeter-Based Pearl Millet Porridge
2025Journal of Food and Nutrition SciencesJournalOpen accessFirst authorCorresponding0 citations10.11648/j.jfns.20251302.13
Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
2024Potravinarstvo Slovak Journal of Food SciencesJournalOpen access0 citations10.5219/1950
Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient
2023Scientific ReportsJournalOpen access17 citations10.1038/s41598-023-43607-8
Enrichment of bread with soymilk using response surface methodology
2023Food Chemistry AdvancesJournalOpen accessCorresponding6 citations10.1016/j.focha.2023.100570
The potential of underutilised and biofortified grains, roots, and tubers in Ghana: A nutrition-sensitive approach for improved health
2023CABI ReviewsJournal3 citations10.1079/cabireviews.2023.0027
Isolation of Rhizobia From the Nodules of Bambara Groundnuts for Inoculant Production
2023Journal of Agricultural ScienceJournalOpen accessSenior author1 citations10.5539/jas.v15n4p47
Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
2022Frontiers in Sustainable Food SystemsJournalOpen access45 citations10.3389/fsufs.2022.885328