Jerry Ampofo‐Asiama

ORCID, self-asserted

ORCID 0000-0002-1704-5796

Publications

Citations

h-index

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

i10-index

Publications

16 works in the graph, newest first.

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain
2026Food Science & NutritionJournalOpen accessSenior authorCorresponding0 citations10.1002/fsn3.71585
Interaction of gibberellic acid and β-Amylase in regulating dormancy and sprouting of yam (Dioscorea spp.) tubers
2026JOURNAL OF ADVANCES IN AGRICULTUREJournalOpen access0 citations10.24297/jaa.v17i.9848
Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray‐Dried Tiger Nut Milk
2026Journal of Food ScienceJournal0 citations10.1111/1750-3841.71219
Prevalence and determinants of insulin resistance in recovered COVID-19 and uninfected residents of two regional capitals in Ghana: An observational study
2025PLOS Global Public HealthJournalOpen access2 citations10.1371/journal.pgph.0004506
The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana
2025Journal of Aquatic Food Product TechnologyJournalSenior authorCorresponding1 citations10.1080/10498850.2025.2465633
Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof
2025Legume ScienceJournalOpen access1 citations10.1002/leg3.70045
Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten‐Free Noodles Made From Cassava–Bambara Groundnut Composite Flour
2025Journal of Food QualityJournalOpen access0 citations10.1155/jfq/5582669
Assessment of consumer willingness to consume artificially sweetened Roselle beverage
2025Food and HumanityJournalFirst author0 citations10.1016/j.foohum.2025.100740
Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)
2024HeliyonJournalOpen access10 citations10.1016/j.heliyon.2024.e27401
Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage
2024Journal of Food Processing and PreservationJournalOpen accessSenior authorCorresponding3 citations10.1155/2024/6669374
Enhancing Protein and Vitamin A Intake Through the Addition of Bambara Groundnut and Ripe Plantain to Maize Porridge
2024Legume ScienceJournalOpen accessSenior authorCorresponding2 citations10.1002/leg3.234
Effect of Beeswax Coating on the Quality of Eggplant Fruit During Cold Storage and Optimization of Coating Conditions
2023Journal of Food QualityJournalOpen accessCorresponding10 citations10.1155/2023/5879085
Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread
2023International Journal of Food ScienceJournalOpen access8 citations10.1155/2023/7892739
Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof
2023Journal of Food ScienceJournalSenior authorCorresponding5 citations10.1111/1750-3841.16733
Relevance of Food Labels among Selected Students at the University of Cape Coast, Ghana
2022European Journal of Nutrition & Food SafetyJournalOpen access2 citations10.9734/ejnfs/2022/v14i930537
Effects of Partially Replacing Wheat Flour with Tiger Nut Flour on the Physical and Sensory Properties of Different Types of Bread
2022The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&mdash;A Celebration of the 10th Anniversary of Foods&rsquo; Impact on Our WellbeingConferenceOpen accessSenior author0 citations10.3390/foods2022-12955