All Stories

  1. Leveraging orange-fleshed sweetpotato to advance childhood nutrition in Sub-Saharan Africa

    Article • World Nutrition, March 2026, World Public Health Nutrition Association

    Francis Amagloh

  2. Enrichment of bread with soymilk using response surface methodology

    Article • Food Chemistry Advances, June 2024, Elsevier

    Francis Amagloh

  3. Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients

    Article • Potravinarstvo Slovak Journal of Food Sciences, January 2024, HACCP Consulting

    Francis Amagloh

  4. Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient

    Article • Scientific Reports, October 2023, Springer Science + Business Media

    Francis Amagloh

  5. Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation

    Article • Food Bioengineering, July 2023, Wiley

    Francis Amagloh

  6. Phytochemical analysis, enumeration, isolation, and antimicrobial activity of lemongrass and moringa leaves extracts

    Article • Journal of Agriculture and Food Research, June 2023, Elsevier

    Francis Amagloh

  7. Quality evaluation of orange-fleshed sweet potato-pineapple blended jam

    Article • Journal of Agriculture and Food Research, June 2023, Elsevier

    Francis Amagloh

  8. Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

    Article • Journal of Functional Foods, March 2023, Elsevier

    Francis Amagloh

  9. Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

    Article • LWT, December 2022, Elsevier

    Francis Amagloh

  10. Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda

    Article • Future Foods, December 2022, Elsevier

    Francis Amagloh

  11. Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends

    Article • PLOS One, October 2022, PLOS

    Francis Amagloh

  12. Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

    Article • Antioxidants, September 2022, MDPI AG

    Francis Amagloh

  13. Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana

    Article • Journal of Ethnic Foods, September 2022, Springer Science + Business Media

    Francis Amagloh

  14. Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds

    Article • Frontiers in Sustainable Food Systems, June 2022, Frontiers

    Francis Amagloh

  15. Non-meat ingredients in meat products: A scoping review

    Article • Applied Food Research, June 2022, Elsevier

    Francis Amagloh

  16. Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties

    Article • Scientific African, March 2022, Elsevier

    Francis Amagloh

  17. Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C

    Article • Processes, February 2022, MDPI AG

    Francis Amagloh

  18. Filling the Protein Gap in Ghana: The Role of Soy

    Article • Frontiers in Sustainable Food Systems, February 2022, Frontiers

    Francis Amagloh

  19. Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

    Article • January 2022, Springer Science + Business Media

    Francis Amagloh

  20. Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

    Article • Foods, December 2021, MDPI AG

    Francis Amagloh

  21. Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

    Article • Membranes, December 2021, MDPI AG

    Francis Amagloh

  22. Food Security in Ghanaian Urban Cities: A Scoping Review of the Literature

    Article • Nutrients, October 2021, MDPI AG

    Francis Amagloh, Richmond Aryeetey

  23. 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

    Article • Foods, September 2021, MDPI AG

    Francis Amagloh

  24. Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

    Article • Frontiers in Nutrition, June 2021, Frontiers

    Francis Amagloh

  25. The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

    Article • Molecules, May 2021, MDPI AG

    Francis Amagloh

  26. Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects

    Article • Foods, September 2020, MDPI AG

    Francis Amagloh

  27. Packaging containers for long-distance transport of sweetpotato [Ipomoea batatas (L) Lam] storage roots in Ghana

    Article • Open Agriculture, December 2018, De Gruyter

    Francis Amagloh

  28. Aflatoxin content in cereal-legume blends on the Ghanaian market far exceeds the permissible limit

    Article • Food Security, October 2018, Springer Science + Business Media

    Francis Amagloh

  29. Postharvest quality of two orange-fleshed sweet potato [Ipomoea batatas(L) Lam] cultivars as influenced by organic soil amendment treatments

    Article • Food Science & Nutrition, July 2018, Wiley

    Francis Amagloh

  30. Aflatoxin contamination in cereals and legumes to reconsider usage as complementary food ingredients for Ghanaian infants: A review

    Article • Journal of Nutrition & Intermediary Metabolism, December 2017, Elsevier

    Francis Amagloh

  31. Orange-fleshed sweet potato (Ipomoea batatas ) composite bread as a significant source of dietary vitamin A

    Article • Food Science & Nutrition, November 2017, Wiley

    Francis Amagloh, Victoria Awuni

  32. Contribution of scaling up nutrition Academic Platforms to nutrition capacity strengthening in Africa: local efforts, continental prospects and challenges

    Article • Proceedings of The Nutrition Society, July 2017, Cambridge University Press

    Amos Laar, Dr Robert Akparibo, Francis Amagloh, Richmond Aryeetey

  33. Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

    Article • Foods, July 2017, MDPI AG

    Francis Amagloh

  34. Curing under tropical ambient conditions promotes wound healing in sweetpotato

    Article • Open Agriculture, February 2017, De Gruyter

    Francis Amagloh

  35. Shelf life extension of sweetpotato (Ipomoea batatas (L) Lam) storage roots using household-level storage methods

    Article • International Journal of Postharvest Technology and Innovation, January 2017, Inderscience Publishers

    Francis Amagloh

  36. Nutrient composition and consumer acceptability of bread made with orange sweet potato puree

    Article • Acta Horticulturae, November 2016, International Society for Horticultural Science (ISHS)

    Francis Amagloh

  37. Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods

    Article • Foods, September 2015, MDPI AG

    Francis Amagloh

  38. Sweetpotato- and Cereal-Based Infant Foods: Protein Quality Assessment, and Effect on Body Composition Using Sprague Dawley Rats as a Model

    Article • PLOS One, April 2015, PLOS

    Francis Amagloh

  39. Orange-Fleshed Sweet Potato-Based Infant Food is a Better Source of Dietary Vitamin A than a Maize—Legume Blend as Complementary Food

    Article • Food and Nutrition Bulletin, March 2014, SAGE Publications

    Francis Amagloh

  40. Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

    Article • Food & Nutrition Research, January 2013, SNF Swedish Nutrition Foundation

    Francis Amagloh

  41. Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis

    Article • International Journal of Food Sciences and Nutrition, May 2012, Taylor & Francis

    Francis Amagloh

  42. Complementary food blends and malnutrition among infants in Ghana: A review and a proposed solution

    Article • Scientific Research and Essays, March 2012, Academic Journals

    Francis Amagloh

  43. Sweet Potato-Based Complementary Food for Infants in Low-Income Countries

    Article • Food and Nutrition Bulletin, March 2012, SAGE Publications

    Francis Amagloh

  44. A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives

    Article • Maternal and Child Nutrition, December 2011, Wiley

    Francis Amagloh

  45. Evaluation of some matenal and socio-economic factors associated with low birthweight among women in the upper east region, Ghana

    Article • African Journal of Food Agriculture Nutrition and Development, February 2010, African Journals Online (AJOL)

    Francis Amagloh

  46. Effect of acetylation and carboxylation on some physicochemical properties of cassava starches

    Article • Journal of the Ghana Science Association, October 2009, African Journals Online (AJOL)

    Francis Amagloh