Frederick Sarpong - Concepedia

Author

Frederick Sarpong

Jiangsu University ORCID

Also Known As

Charlotte Oduro-Yeboah, Domoinic Anning, F. Sarpong, Frederick Amoako Sarpong, Frederick Sarpong, Fredrick Sarpong

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Jiangsu University Council for Scientific and Industrial Research Kwame Nkrumah University of Science and Technology Shah Abdul Latif University Karakoram International University

About

Frederick Sarpong is an author at Jiangsu University specializing in health sciences, food processing, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	20	778
2	Engineering	10	10	399
3	Biochemistry	4	4	106
4	Public Health	3	3	104
5	Medicine	2	2	65

Frederick Sarpong

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices Yabin Feng, Bengang Wu, Xiaojie Yu, Food Chemistry Food ChemistryQuality CharacteristicsChemical EngineeringCatalytic Infrared Dry-blanchingEngineering	2018	84
Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups Muhammad Tayyab Rashid, Mushtaque Ahmed Jatoi, Bushra Safdar, Ultrasonics Sonochemistry Food ChemistryNutritionEngineeringFunctional GroupsFood Analysis	2020	72
Design of low-energy consumption hybrid dryer: A case study of garlic (Allium sativum) drying process Hany S. El‐Mesery, Frederick Sarpong, Xu Weixing, Case Studies in Thermal Engineering Drying ProcessHybrid DryerEngineeringEnergy EfficiencyAgricultural Economics	2022	65
Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes Muhammad Tayyab Rashid, Haile Ma, Mushtaque Ahmed Jatoi, Journal of Food Biochemistry	2019	56
The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying Frederick Sarpong, Xiaojie Yu, Cunshan Zhou, Journal of Food Measurement & Characterization Food ChemistryAntioxidant DegradationDried BananaFood ProcessingThermodynamics Study	2018	53
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice Emmanuel Kwaw, Yongkun Ma, William Tchabo, Food Bioscience Food ChemistryMulberry JuiceFood FermentationFood AnalysisUltrasonication Effects	2018	53
Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices Frederick Sarpong, Cunshan Zhou, Junwen Bai, Food Science and Biotechnology Food ChemistryCarotenoidHealth SciencesBotanySustainable Agriculture	2018	47
Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying Robert Amanor‐Atiemoh, Cunshan Zhou, Mustapha Abdullaleef Taiye, Journal of Food Process Engineering Food ChemistryBiomanufacturingApple SlicesHealth SciencesIn Vitro Fermentation	2019	47
Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer Frederick Sarpong, Xiaojie Yu, Cunshan Zhou, Journal of Food Measurement & Characterization Food ChemistryEnzymes InactivationAgricultural EconomicsFood PreservationAnti-browning Agent Pretreatment	2018	43
Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage Moses Kwaku Golly, Haile Ma, Frederick Sarpong, Journal of Food Science and Technology Food ChemistryShelf LifeCold Temperature StorageFood PreservationFood Engineering	2019	42

Page 1