Author

Ibok O

Professor of Postharvest Technology. Kwame Nkrumah University of Science and Technology - Cited by 3,425 - Underutilized fruits and vegetables - Root and Tuber - Food Processing - Product developement

Biography

Ibok O currently works in the Food Science and Technology Department at Kwame Nkrumah University of Science and Technology, Ghana. His research interests include Food Science Management, Underutilized fruits and vegetables, Root and Tuber, Food Processing, Product development, Postharvest Technology, Traditional Foods and systems, Food Compositional Studies, Value Addition to Food Waste. International experience includes various programs, contributions and participation in different countries for diverse fields of study. Doing research from so many years in the field of Food science and Nutrition.
Title
Cited by
Year
Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review
AA Boakye, FD Wireko‐Manu, I Oduro, WO Ellis, M Gudjónsdóttir, ...Food Science & Nutrition 6 (4), 3-713, 2018201
70
2018
Structure-function relationships in pectin emulsification
FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V KontogiorgosFood Biophysics 13, 71-79, 2018201
69
2018
Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems
ES Buckman, I Oduro, WA Plahar, C TortoeFood science & nutrition 6 (2), 457-463, 2018201
52
2018
Physicochemical changes in plantain during normal storage ripening
DD Adi, IN Oduro, C TortoeScientific African 6, e00164, 2019201
42
2019
Evaluation of 10 genotypes of sweetpotato for fries
D Laryea, D Koomson, I Oduro, E CareyFood science & nutrition 7 (2), 589-598, 202
19
2019
Okra pectin as lecithin substitute in chocolate
DN Datsomor, JK Agbenorhevi, FM Kpodo, IN OduroScientific African 3, e00070, 202
19
2019
Improved Yam-Baobab-tamarind flour blends: Its potential use in extrusion cooking
ZS Adams, FDW Manu, J Agbenorhevi, I OduroScientific African 6, e00126, 2019201
15
2019
Physicochemical and pasting properties of flour and starch from two new cassava accessions
R Aidoo, IN Oduro, JK Agbenorhevi, WO Ellis, NB Pepra-AmeyawInternational Journal of Food Properties 25 (1), 561-569, 2022202
12
2022
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa
EK Dery, EE Carey, RT Ssali, JW Low, SD Johanningsmeier, I Oduro, ...International Journal of Food Science & Technology 56 (3), 1419-1431, 2021202
11
2021
Survey and evaluation of okra pectin extracted at different maturity stages
JK Agbenorhevi, FM Kpodo, BKB Banful, IN Oduro, V Abe-Inge, ...Cogent Food & Agriculture 6 (1), 1760476, 2020202
9
2020
Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger (Zingiber officinale Roscoe) rhizome
RE Amoah, FD Wireko‐Manu, I Oduro, FK Saalia, WO EllisFood Science & Nutrition (11), 5934-5942, 2020202
8
2020
The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE) rhizomes
RE Amoah, S Kalakandan, FD Wireko‐Manu, I Oduro, FK Saalia, ...Food Science & Nutrition (11), 6112-6119, 2020202
8
2020
Characterization of starch from New Cassava accessions at different maturity
G Williams, KO Ansah, JK Agbenorhevi, IN Oduro, E BobobeeScience and Education Publishing, 2019201
8
2019
Effect of size and drying time on the rehydration and sensory properties of freeze-dried snails (Achatina achatina)
MA Achaglinkame, E Owusu-Mensah, AA Boakye, I OduroInternational Journal of Food Science 2020, 2020202
7
2020
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by‐products
C Djameh, WO Ellis, I Oduro, FK Saalia, K Haslbeck, GA KomlagaJournal of the Institute of Brewing 125 (3), 326-332, 2019201
7
2019
Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation
R Ssali, E Carey, S Imoro, JW Low, EK Dery, A Boakye, I Oduro, ...International Journal of Food Science & Technology 5 (3), 1399-1409, 2021202
6
2021
Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties
AA Asamoa, EA Essel, JK Agbenorhevi, IN OduroAmerican Journal of Food and Nutrition (2), 55-59, 2018201
6
2018
West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf‐life and consumer acceptance
C Djameh, WO Ellis, I Oduro, FK Saalia, YM Blay, GA KomlagaJournal of the Institute of Brewing 125 (3), 333-341, 2019201
6
2019
Recipe standardization of bread using cassava-wheat composite flour
E Aryeetey, FD Wireko-Manu, JO Asante, D Laryea, WO Ellis, I Oduro, ...Journal of Culinary Science & Technology 17 (3), 232-2, 2019201
5
2019
Biological and microbial technologies for the transformation of fruits and vegetable wastes
DD Adi, I Oduro, BK SimpsonByproducts from agriculture and fisheries: Adding value for food, feed …, 2019201
4
2019

Referred From: https://scholar.google.com/citations?user=pmzQ118AAAAJ&hl=en

Cited by
Citations 3425
h-index 28
i10-index 74
Open Access Journals