Anthony Amotoe‐Bondzie

ORCID, self-asserted

ORCID 0000-0002-2529-2877

Publications

Citations

h-index

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

i10-index

Publications

10 works in the graph, newest first.

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties
2026eFoodJournalOpen access0 citations10.1002/efd2.70146
Nutritional Composition, Phenolic Profile, Antioxidant, and Antimicrobial Activity of Bilberry, Lingonberry, and Blueberry Cultivars
2026International Journal of Food ScienceJournalOpen access0 citations10.1155/ijfo/4181376
Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development—A Review
2025Food Science & NutritionJournalOpen access13 citations10.1002/fsn3.70185
Nutritional and Bioactive Characterization of Amaranthaceae Seeds From Peru, Slovakia, and Poland: A Comparative Study
2025Food Science & NutritionJournalOpen access8 citations10.1002/fsn3.70901
Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder
2025Journal of Food Processing and PreservationJournalOpen access9 citations10.1155/jfpp/2804727
Biological properties and application of chitosan and low molecular weight chitosan in food industry: A review
2025Carbohydrate ResearchJournalSenior author6 citations10.1016/j.carres.2025.109475
Comprehensive Profiling of Coconut Oil Varieties: Fatty Acids Composition, Oxidative Stability, Bioactive Properties, and Sensory Attributes
2025Applied SciencesJournalOpen access6 citations10.3390/app152011070
Cashew apple pomace as a functional ingredient in pasta formulation: A preliminary assessment of quality attributes
2025Food and HumanityJournal3 citations10.1016/j.foohum.2025.100927
Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell
2025International Journal of Gastronomy and Food ScienceJournal2 citations10.1016/j.ijgfs.2025.101360
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