Francis Kweku Amagloh (Francis K Amagloh)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2022
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Nutrients

Antioxidants (Basel, Switzerland)

University for Development Studies - Nyankpala Campus

Massey University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University for Development Studies - Nyankpala Campus

Ghana

Head of Dept/Associate Professor :: Food Science and Technology

Education History

Massey University

New Zealand

PHD

Publications

Francis Kweku Amagloh
Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends. PloS one 17 (10) (2022)
Flora C Amagloh, Archileo N Kaaya, Gaston A Tumuhimbise, Arnold Katungisa, Francis Kweku Amagloh, Benard Yada
Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours. Antioxidants (Basel, Switzerland) 11 (10) (2022)
Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh, Shun-Yu Han
Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot ( Daucus carota ) Paste. Foods (Basel, Switzerland) 10 (12) (2021)
Robert Akparibo, Richmond Nii Okai Aryeetey, Evans Atiah Asamane, Hibbah Arabah Osei-Kwasi, Elysa Ioannou, Gisele Infield Solar, Vicki Cormie, Kingsley Kwadwo Asare Pereko, Francis Kweku Amagloh, Samantha J Caton, Joanne E Cecil
Food Security in Ghanaian Urban Cities: A Scoping Review of the Literature. Nutrients 13 (10) (2021)
Ece Gulkirpik, Marco Toc, Richard Atinpoore Atuna, Francis Kweku Amagloh, Juan E Andrade Laborde
Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods (Basel, Switzerland) 10 (9) (2021)
Flora C Amagloh, Benard Yada, Gaston A Tumuhimbise, Francis Kweku Amagloh, Archileo N Kaaya
The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review. Molecules (Basel, Switzerland) 26 (10) (2021)
Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, Shunyu Han
Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. Membranes 11 (12) (2021)
Isaac Agbemafle, Doris Hadzi, Francis Kweku Amagloh, Francis B Zotor, Manju B Reddy
Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects. Foods (Basel, Switzerland) 9 (9) (2020)
Richard Atinpoore Atuna, Wilberforce O Aduguba, Abdul-Razak Alhassan, Issah A Abukari, Tawanda Muzhingi, Daniel Mbongo, Francis Kweku Amagloh
Postharvest quality of two orange-fleshed sweet potato [Ipomoea batatas (L) Lam] cultivars as influenced by organic soil amendment treatments. Food science & nutrition 6 (6) (2018)
Victoria Awuni, Martha Wunnam Alhassan, Francis Kweku Amagloh
Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A. Food science & nutrition 6 (1) (2017)

Francis Kweku Amagloh.css-eqlu8i{font-size:small;padding-left:4px;} (Francis K Amagloh)

Publication Activity (10 Years)

Top Topics

Top Venues

Francis Kweku Amagloh (Francis K Amagloh)