Ama Frempomaa Oduro 个人学术档案 - 学术资源搜索

引用次数

	总计	2019 年至今
引用	37	37
h 指数	3	3
i10 指数	1	1

0

16

8

20212022202320244 9 8 16

合著作者

Maame Yaakwaah Blay AdjeiUniversity of Ghana在 ug.edu.gh 的电子邮件经过验证
Firibu SaaliaDepartment of Food Process Engineering, University of Ghana在 ug.edu.gh 的电子邮件经过验证
Joanne HortProfessor of Consumer and Sensory Science, Massey University在 massey.ac.nz 的电子邮件经过验证
Sara R JaegerProfessor at Aarhus University; Editor Food Quality and Preference在 food.au.dk 的电子邮件经过验证
Amanda Dupas De MatosSenior Research Officer在 massey.ac.nz 的电子邮件经过验证

Ama Frempomaa Oduro

Ama Frempomaa Oduro

University of Ghana

在 st.ug.edu.gh 的电子邮件经过验证

Sensory Evaluation Product Development Impact of Context on Sensory Perception


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Sensory acceptability and proximate composition of 3-blend plant-based dairy alternatives AF Oduro, FK Saalia, MYB Adjei Foods 10 (3), 482, 2021	22	2021
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations AF Oduro, FK Saalia, MYB Adjei Food Quality and Preference 93, 104271, 2021	9	2021
Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking J Jaeger, S. R., de Matos, A. D., Oduro, A. F., & Hort Food Research International 180 (114093), 2024	6	2024
Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives. Foods 2021, 10, 482 AF Oduro, FK Saalia, MYB Adjei Sensory and Consumer Research for a Sustainable Food System, 49, 2021		2021

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