PROF. FRANCIS KWEKU AMAGLOHProfessor DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
Atuna, R. A., Mensah, M.-A. S., Koomson, G., Akabanda, F., Dorvlo, S. Y., & Amagloh, F. K. (2023). Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient. Scientific Reports, 13(1), 16627. doi:10.1038/s41598-023-43607-8
Owusu-Ansah, P., Alhassan, A. R., Ayamgama, A. A., Adzaworlu, E. G., Afoakwah, N. A., Mahunu, G. K., & Amagloh, F. K. (2023). Phytochemical analysis, enumeration, isolation, and antimicrobial activity of lemongrass and moringa leaves extracts. Journal of Agriculture and Food Research, 12, 100579. doi: https://doi.org/10.1016/j.jafr.2023.100579
Afoakwah, N. A., Amagloh, F. K., Mahunu, G. K., Ayyub, S. W., Tchabo, W., & Owusu-Ansah, P. (2023). Quality evaluation of orange-fleshed sweet potato-pineapple blended jam. Journal of Agriculture and Food Research, 12, 100540. doi: https://doi.org/10.1016/j.jafr.2023.100540
Owusu-Ansah, P., Alhassan, A. R., Ayamgama, A. A., Adzaworlu, E. G., Afoakwah, N. A., Mahunu, G. K., & Amagloh, F. K. (2023). Phytochemical analysis, enumeration, isolation, and antimicrobial activity of lemongrass and moringa leaves extracts. Journal of Agriculture and Food Research, 12, 100579. doi: https://doi.org/10.1016/j.jafr.2023.100579
Yakubu, S., Zheng, H., Chen, J., Amagloh, F. K., Xu, J., Chen, X., Wang, L, & Li, L. (2023). Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation. Food Bioengineering, 2(3), 212-222. doi: https://doi.org/10.1002/fbe2.12058
Amagloh, F. C., Tumuhimbise, G. A., Yada, B., Katungisa, A., Amagloh, F. K., & Kaaya, A. N. (2023). Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C. Journal of Functional Foods, 102, 105453. doi: https://doi.org/10.1016/j.jff.2023.105453
Awuni, V., Yeboah, G. A., Misbah, J. M., Zakaria, A., & Amagloh, F. K. (2022). Nutrition knowledge, cooking practices,and consumption of indigenous leafy vegetables among households in Sagnarigu Municipality, Ghana. Ghana Journal of Science, Technology and Development, 8(2), 24 - 32. doi: https://doi.org/10.47881/325.967x
Amagloh, F. K. (2022). Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends. PLoS ONE, 17(10), e0275593. doi: https://doi.org/10.1371/journal.pone.0275593
Awuni, V., Garti, H. K., & Amagloh, F. K. (2022). Knowledge of prostate health and food choice influence on the risk of prostate disorders among Ghanaian men. African Journal of Food, Agriculture, Nutrition & Development, 22(7), 20883 - 20904. doi: https://doi.org/10.18697/ajfand.112.21935
Ma, T., Sam, F. E., Didi, D. A., Atuna, R. A., Amagloh, F. K., & Zhang, B. (2022). Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine. LWT-Food Science and Technology, 114034. doi: https://doi.org/10.1016/j.lwt.2022.114034
Amagloh, F. C., Kaaya, A. N., Tumuhimbise, G. A., Katungisa, A., Amagloh, F. K., & Yada, B. (2022). Household processing methods and their impact on bioactive compounds and antioxidant activities of sweetpotato genotypes of varying storage root flesh colours. Antioxidants, 11(10), 1867. doi: https://doi.org/10.3390/antiox11101867
Amagloh, F. C., Kaaya, A. N., Yada, B., Chelangat, D. M., Katungisa, A., Amagloh, F. K., & Tumuhimbise, G. A. (2022). Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda. Future Foods, 6, 100183. doi: https://doi.org/10.1016/j.fufo.2022.100183
Atuna, R. A., Djah, J., Achaglinkame, M. A., Bakker, S., Dari, L., Osei-Kwarteng, M., Mahunu, G. K., Koomen, I., Amagloh, F. K. (2022). Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana. Journal of Ethnic Foods, 9(1), 38. doi: https://doi.org/10.1186/s42779-022-00154-3
Owusu-Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R. A., & Amagloh, F. K. (2022). Plant-based alkaline fermented foods as sustainable sources of nutrients and health-promoting bioactive compounds. Frontiers in Sustainable Food Systems, 6. doi: https://doi.org/10.3389/fsufs.2022.885328
Ackah, S., Xue, S., Osei, R., Amagloh, F. K., Zong, Y., Prusky, D., & Bi, Y. (2022). Chitosan treatment promotes wound healing of apple by eliciting phenylpropanoid pathway and enzymatic browning of wounds. Frontiers in Microbiology, 13. doi: https://doi.org/10.3389/fmicb.2022.828914
Ackah, S., Xue, S., Osei, R., Amagloh, F. K., Zong, Y., Prusky, D., & Bi, Y. (2022). Chitosan treatment promotes wound healing of apple by eliciting phenylpropanoid pathway and enzymatic browning of wounds. Frontiers in Microbiology, 13. doi: https://doi.org/10.3389/fmicb.2022.828914
