K. Addo

672 total citations
16 papers, 556 citations indexed

About

K. Addo is a scholar working on Food Science, Nutrition and Dietetics and Pathology and Forensic Medicine. According to data from OpenAlex, K. Addo has authored 16 papers receiving a total of 556 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 7 papers in Nutrition and Dietetics and 2 papers in Pathology and Forensic Medicine. Recurrent topics in K. Addo's work include Food composition and properties (7 papers), Polysaccharides Composition and Applications (6 papers) and Proteins in Food Systems (5 papers). K. Addo is often cited by papers focused on Food composition and properties (7 papers), Polysaccharides Composition and Applications (6 papers) and Proteins in Food Systems (5 papers). K. Addo collaborates with scholars based in United States, Ghana and Mexico. K. Addo's co-authors include Youling L. Xiong, Kingsley K. Agyare, Casimir C. Akoh, Ying Xiong, Suzanne P. Blanchard, Y. Pomeranz, Juan Carlos Ramírez‐Suárez, David F. Hildebrand, H. R. Burton and Jemmy F. Takrama and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

K. Addo

16 papers receiving 527 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
K. Addo United States	14	391	245	171	98	78	16	556
Kingsley K. Agyare United States	10	425 1.1×	159 0.6×	185 1.1×	132 1.3×	61 0.8×	10	581
Felix Akharume United States	7	446 1.1×	163 0.7×	90 0.5×	121 1.2×	112 1.4×	15	536
Jacek Domagała Poland	15	535 1.4×	234 1.0×	189 1.1×	204 2.1×	74 0.9×	67	736
D. Jaramillo Spain	8	353 0.9×	122 0.5×	136 0.8×	70 0.7×	52 0.7×	11	477
Hongmei Fang China	13	307 0.8×	89 0.4×	381 2.2×	139 1.4×	43 0.6×	19	581
Laura Malec Argentina	12	366 0.9×	114 0.5×	75 0.4×	144 1.5×	72 0.9×	20	613
Sofia Melchior Italy	12	322 0.8×	189 0.8×	55 0.3×	101 1.0×	48 0.6×	20	465
Gülfem Ünal Türkiye	11	636 1.6×	340 1.4×	163 1.0×	214 2.2×	62 0.8×	27	798
Domagoj Čvek Croatia	8	301 0.8×	232 0.9×	71 0.4×	59 0.6×	84 1.1×	16	460

Countries citing papers authored by K. Addo

Since Specialization

Citations

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

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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-authorship network of co-authors of K. Addo

This figure shows the co-authorship network connecting the top 25 collaborators of K. Addo. A scholar is included among the top collaborators of K. Addo based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with K. Addo. K. Addo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

16 of 16 papers shown

Takrama, Jemmy F., et al.. (2015). Optimization of Cocoa Pulp Juice Fermentation with Yeast Starter Cultures of Cocoa Heap Fermentations. 7 indexed citations

Addo, K., et al.. (2014). Modeling the Epidemiology of Human Papilloma Virus Infection and Vaccination and Its Impact on Cervical Cancer in Ghana. Journal of Scientific Research and Reports. 3(19). 2501–2518. 4 indexed citations

Xiong, Youling L., Kingsley K. Agyare, & K. Addo. (2008). Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein. Meat Science. 80(2). 535–544. 51 indexed citations

Agyare, Kingsley K., Ying Xiong, & K. Addo. (2007). Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate☆. Food Chemistry. 60 indexed citations

Agyare, Kingsley K., K. Addo, & Youling L. Xiong. (2007). Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocolloids. 23(1). 72–81. 144 indexed citations

Ramírez‐Suárez, Juan Carlos, K. Addo, & Youling L. Xiong. (2005). Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Research International. 38(10). 1143–1149. 45 indexed citations

Agyare, Kingsley K., K. Addo, Youling L. Xiong, & Casimir C. Akoh. (2005). Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. Journal of Cereal Science. 42(3). 309–316. 32 indexed citations

Agyare, Kingsley K., Youling L. Xiong, K. Addo, & Casimir C. Akoh. (2004). Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid. Journal of Food Science. 69(7). 297–302. 30 indexed citations

Addo, K., Youling L. Xiong, & Suzanne P. Blanchard. (2001). Thermal and dynamic rheological properties of wheat flour fractions. Food Research International. 34(4). 329–335. 54 indexed citations

10.

Addo, K.. (1997). Effects of honey type and level on the baking properties of frozen wheat flour doughs. Cereal Foods World. 42(1). 36–40. 15 indexed citations

11.

Hildebrand, David F., et al.. (1997). Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties. Journal of Food Science. 62(2). 281–283. 31 indexed citations

12.

Addo, K.. (1996). Indigenous fermentation and soy fortification: effects on protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Food Chemistry. 57(3). 377–380. 13 indexed citations

13.

Addo, K., et al.. (1995). Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs. Journal of Cereal Science. 22(2). 123–127. 18 indexed citations

14.

Addo, K., et al.. (1993). Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles. Journal of Food Science. 58(3). 583–585. 17 indexed citations

15.

Addo, K. & Y. Pomeranz. (1991). Lipid binding and fatty acid distribution in flour, dough, and baked and steamed bread. Europe PMC (PubMed Central). 68(6). 570–572. 22 indexed citations

16.

Addo, K., et al.. (1990). A new parameter related to loaf volume based on the first derivative of the alveograph curve. 67(1). 64–69. 13 indexed citations

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.

Explore authors with similar magnitude of impact