Concepedia

Author

Charles Diako

Washington State UniversityORCID

Also Known As

Charles Diako, Diako C

41

Publications

653

Citations

17

H-Index

54

Concepts

All Affiliations

Washington State UniversityMassey UniversityKwame Nkrumah University of Science and Technology
CD

About

Charles Diako is an author at Washington State University specializing in health sciences, food quality, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

10

10

309

2

Medicine

2

2

68

3

Engineering

1

1

16

4

Management

1

1

29

5

Natural Sciences

1

1

47

Charles Diako

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22

Publications

622

Citations

17

H-Index

YearCitations

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

2005

98

Consumer Perceptions, Knowledge and Preferences for Aromatic Rice Types in Ghana

Charles Diako, Esther Sakyi‐Dawson, B. Bediako-Amoa,

2010

53

Development of a Rapidly Dissolvable Oral Pediatric Formulation for Mefloquine Using Liposomes

Wei-Lun Tang, Wei-Hsin Tang, Weihsu Claire Chen,

Molecular Pharmaceutics

2017

47

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Jackie B. Lipkowitz, Carolyn F. Ross, Charles Diako,

Journal of Dairy Science

2018

45

Detection of Spicy Compounds Using the Electronic Tongue

Victoria D. Paup, Sasha M. Barnett, Charles Diako,

Journal of Food Science

2019

39

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

Charles Diako, Kenneth M. McMahon, Scott Mattinson,

Journal of Food Science

2016

32

Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

Megan R. Schumaker, Charles Diako, John C. Castura,

Food Research International

2018

29

Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese

Emily A. Walsh, Charles Diako, Denise M. Smith,

Journal of Food Science

2020

29

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars

Kenneth M. McMahon, Charles Diako, Jesse J. Aplin,

Food Research International

2017

28

Valorisation of carrot and pineapple pomaces for rock buns development

Abraham Badjona, Joseph Adubofuor, Isaac Amoah,

Scientific African

2019

24

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