K. Addo
Impact in
- Food Science top 2%
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Animal Science and Zoology top 5%
- Meat and Animal Product Quality
Papers in
- Food Science 12
- Polysaccharides Composition and Applications 6
- Proteins in Food Systems 5
- Microencapsulation and Drying Processes 3
- Food Quality and Safety Studies 2
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- Food composition and properties 7
- Co-authors
- Youling L. Xiong (6 shared papers)Kingsley K. Agyare (5 shared papers)Casimir C. Akoh (3 shared papers)Ying Xiong (1 shared paper)Suzanne P. Blanchard (1 shared paper)Juan Carlos Ramírez‐Suárez (1 shared paper)Y. Pomeranz (2 shared papers)David F. Hildebrand (2 shared papers)
- Journals
- Journal of Food Science (3 papers)Food Research International (2 papers)Food Chemistry (2 papers)Journal of Cereal Science (2 papers)Meat Science (1 paper)
- Partner nations
- United StatesMexicoGhana
In The Last Decade
K. Addo
16 papers receiving 527 citations
Peers
Comparison fields: 5 of 68
- Food Science 391
- Animal Science and Zoology 171
- Nutrition and Dietetics 245
- Biotechnology 32
- Biochemistry 19
Countries citing papers authored by K. Addo
This map shows the geographic impact of K. Addo's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by K. Addo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites K. Addo more than expected).
Fields of papers citing papers by K. Addo
This network shows the impact of papers produced by K. Addo. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by K. Addo. The network helps show where K. Addo may publish in the future.
Co-authors
The 11 scholars most cited alongside K. Addo, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2007 | 144 | |
| 2 | 2007 | 60 | |
| 3 | 2001 | 54 | |
| 4 | 2008 | 51 | |
| 5 | 2005 | 45 | |
| 6 | 2005 | 32 | |
| 7 | 1997 | 31 | |
| 8 | 2004 | 30 | |
| 9 | Lipid binding and fatty acid distribution in flour, dough, and baked and steamed bread | 1991 | 22 |
| 10 | 1995 | 18 | |
| 11 | 1993 | 17 | |
| 12 | Effects of honey type and level on the baking properties of frozen wheat flour doughs | 1997 | 15 |
| 13 | A new parameter related to loaf volume based on the first derivative of the alveograph curve | 1990 | 13 |
| 14 | 1996 | 13 | |
| 15 | Optimization of Cocoa Pulp Juice Fermentation with Yeast Starter Cultures of Cocoa Heap Fermentations | 2015 | 7 |
| 16 | 2014 | 4 |
About K. Addo
K. Addo is a scholar working on Food Science, Nutrition and Dietetics, Pathology and Forensic Medicine, Animal Science and Zoology and Cell Biology, having authored 16 papers that have together received 556 indexed citations. Recurring topics across this work include Food composition and properties (7 papers), Polysaccharides Composition and Applications (6 papers), Proteins in Food Systems (5 papers), Microencapsulation and Drying Processes (3 papers), Food Quality and Safety Studies (2 papers), Phytoestrogen effects and research (2 papers), Muscle metabolism and nutrition (2 papers) and Meat and Animal Product Quality (2 papers). The work is most often cited by research in Food Science (391 citations), Animal Science and Zoology (171 citations), Nutrition and Dietetics (245 citations), Biotechnology (32 citations) and Biochemistry (19 citations). K. Addo has collaborated with scholars based in United States, Mexico and Ghana. Frequent co-authors include Youling L. Xiong, Kingsley K. Agyare, Casimir C. Akoh, Ying Xiong, Suzanne P. Blanchard, Juan Carlos Ramírez‐Suárez, Y. Pomeranz, David F. Hildebrand, H. R. Burton and Jemmy F. Takrama. Their work appears in journals such as Journal of Food Science, Food Research International, Food Chemistry, Journal of Cereal Science and Meat Science.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.