Richard L.K. Glover - Concepedia

Author

Richard L.K. Glover

University for Development Studies ORCID

Also Known As

R. Glover, R. L. Glover, Richard Glover, Richard L. K. Glover, Richard L.K. Glover, Richard Lander Kwame Glover

Publications

539

Citations

H-Index

Concepts

All Affiliations

University for Development Studies University of Copenhagen Centre National de la Recherche Scientifique et Technologique Kwame Nkrumah University of Science and Technology University of Ghana

About

Richard L.K. Glover is an author at University for Development Studies specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	311
2	Medicine	6	6	119
3	Engineering	3	3	96
4	Biology	2	2	57
5	Public Health	1	1	19

Richard L.K. Glover

Publications

514

Citations

H-Index

Page 1

	Year	Citations
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product Fortune Akabanda, James Owusu‐Kwarteng, Kwaku Tano‐Debrah, Food Microbiology Molecular CharacterizationFood FermentationLactic Acid BacteriaFood MicrobiologyMicrobiology	2012	134
Identification and characterization of <i>Saccharomyces cerevisiae</i> strains isolated from West African sorghum beer Alis van der Aa Kühle, Lene Jesperen, Richard L.K. Glover, Yeast	2001	91
Identification of lactic acid bacteria isolated during traditional fura processing in Ghana James Owusu‐Kwarteng, Fortune Akabanda, Dennis Sandris Nielsen, Food Microbiology Food FermentationLactic Acid BacteriaFood MicrobiologyFood BioprocessingMicrobiology	2012	63
Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage Hagrétou Sawadogo‐Lingani, James Owusu‐Kwarteng, Richard L.K. Glover, Frontiers in Sustainable Food Systems Alcoholic FermentationBioenergyFood FermentationIn Vitro FermentationAfrican Traditional Beers	2021	57
Biodiversity of Saccharomyces cerevisiae isolated from a survey of pito production sites in various parts of Ghana Richard L.K. Glover, Robert Clement Abaidoo, Mogens Jakobsen, Systematic and Applied Microbiology BiologyBiodiversityEngineeringSaccharomyces CerevisiaeBiotechnology	2005	46
Process Characteristics and Microbiology of Fura Produced in Ghana James Owusu‐Kwarteng, Kwaku Tano‐Debrah, Richard L.K. Glover, Nature and Science NutritionEngineeringBioenergyAgricultural EconomicsEnvironmental Biotechnology	2010	31
Estimating the Nutritional Value of the Leaves of &lt;i&gt;Moringa oleifera&lt;/i&gt; on Poultry Addai-Mensah Donkor, Richard L.K. Glover, Daniel Addae, Food and Nutrition Sciences NutritionEngineeringDietary ExposureNutritive ValueFood Supplement	2013	19
Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana Elmer Nayra Kpikpi, Line Thorsen, Richard L.K. Glover, International Journal of Food Microbiology Food FermentationMicrobial EcologyFood MicrobiologyFood BioprocessingMicrobiology	2014	18
Antibacterial activity of the fruit extract of Physalis angulata and its formulation A-M . Donkor, Richard L.K. Glover, Jeffrey K. Boateng, Journal of Medical and Biomedical Sciences Inhibitory ActivityPhysalis AngulataFruit ExtractMedicineAntibacterial Activity	2012	15
Utilization of Lactobacillus fermentum and Saccharomyces cerevisiae as starter cultures in the production of 'dolo'. Richard L.K. Glover, Hagrétou Sawadogo‐Lingani, B. Diawara, Journal of Applied Biosciences BiomanufacturingStarter CulturesFood FermentationIn Vitro FermentationSaccharomyces Cerevisiae	2009	15

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