Esther Sakyi‐Dawson

Author

Esther Sakyi‐Dawson

Also Known As

E Sakyi-Dawson, E. SAKYI‐DAWSON, E. Sakyi-Dawson, ESTHER SAKYI-DAWSON, ESTHER SAKYI‐DAWSON, Esther O. Sakyi-Dawson, Esther Sakyi-Dawson, Esther Sakyi‐Dawson, Sakyi-Dawson, Esther

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

University of Ghana University of Ibadan Council for Scientific and Industrial Research Council for Scientific and Industrial Research African Agricultural Technology Foundation

About

Esther Sakyi‐Dawson is an author at University of Ghana specializing in health sciences, food quality, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	27	1K
2	Public Health	12	12	762
3	Engineering	10	10	193
4	Medicine	6	6	358
5	Natural Sciences	1	1	22

Esther Sakyi‐Dawson

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Utilization of cowpeas for human food R. Dixon Phillips, Kay H. McWatters, Manjeet S. Chinnan, Field Crops Research NutritionAnimal NutritionSustainable AgricultureAgricultural EconomicsFeed Additive	2003	187
Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends Emmanuel Kwasi Asare, Samuel Sefa‐Dedeh, Emmanuel Ohene Afoakwa, International Journal of Food Engineering Food ChemistryNutritionSingle Screw ExtruderFood CompositionAnimal Nutrition	2010	125
Effect of nixtamalization on the chemical and functional properties of maize Samuel Sefa‐Dedeh, Beatrice Cornelius, Esther Sakyi‐Dawson, Food Chemistry Agricultural ChemistryFunctional PropertiesBotanySustainable AgricultureCrop Science	2004	105
Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa) Sarah Dakwa, Esther Sakyi‐Dawson, Charles Diako, International Journal of Food Microbiology Food ChemistryBioenergyFood FermentationAgricultural EconomicsAlternative Protein Source	2005	98
Yeasts in the traditional brewing of pito in Ghana Samuel Sefa‐Dedeh, A.I. Sanni, G. M. Tetteh, World Journal of Microbiology and Biotechnology	1999	97
The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa Nora Narkie Terlabie, Esther Sakyi‐Dawson, Wisdom Kofi Amoa‐Awua International Journal of Food Microbiology Bacillus SubtilisComparative AbilityFood FermentationBacteriologyFood Microbiology	2005	89
Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends Emmanuel Kwasi Asare, Samuel Sefa‐Dedeh, Esther Sakyi‐Dawson, International Journal of Food Sciences and Nutrition	2004	87
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production Victor Bienvenu Anihouvi, Esther Sakyi‐Dawson, G.S. Ayernor, International Journal of Food Microbiology Food FermentationCassava FishFood MicrobiologyMicrobial EcologyMicrobiology	2007	86
Campylobacter, Salmonella, Shigella and Escherichia coli in live and dressed poultry from metropolitan Accra Ben Arhin Sackey, P. Mensah, Ernest K. Collison, International Journal of Food Microbiology Poultry DiseaseFoodborne IllnessEscherichia ColiDressed PoultryFood Microbiology	2001	85
Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture Herta Aidoo, Esther Sakyi‐Dawson, Kwaku Tano‐Debrah, Food Research International Chocolate ManufactureDairy Milk SubstituteFood AnalysisFood EngineeringFood Processing	2009	54

Page 1