| Sensory attributes and texture profile of beef burgers with gari WY Akwetey, CL Knipe Meat science 92 (4), 745-748, 2012 | 68 | 2012 |
| Using whole cowpea flour (WCPF) in frankfurter-type sausages WY Akwetey, WO Ellis, IN Oduro J Anim Prod Adv 2 (10), 450-455, 2012 | 25 | 2012 |
| Comparative study of indigenous chickens on the basis of their health and performance KK Duah, EK Essuman, VG Boadu, OS Olympio, W Akwetey Poultry science 99 (4), 2286-2292, 2020 | 24 | 2020 |
| Chemical and nutrient composition of cattle hide (“Welle”) using different processing methods WY Akwetey, DC Eremong, A Donkoh Journal of Animal Science Advances 3 (4), 176-180, 2013 | 21 | 2013 |
| Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf WY Akwetey, IN Oduro, WO Ellis Food Bioscience 5, 42-46, 2014 | 17 | 2014 |
| Producing low-fat pork patties with solar-dried plantain (Musa Acuminate) flour WY Akwetey, GA Yamoah J. Anim. Sci. Adv 3, 150-156, 2013 | 8 | 2013 |
| Consumers’ acceptability of indigenous cockerel KK Duah, EK Essuman, OS Olympio, W Akwetey, V Gyimah, JO Yeboah Poultry science 97 (5), 1768-1773, 2018 | 6 | 2018 |
| Sensory and physicochemical characteristics of rabbit meat sausages produced with refined palm stearin (RPS) EA Asamoah, J Barimah, WY Akwetey, R Boateng, CC Dapuliga J. Food Sci. Technol 4, 796-803, 2019 | 5 | 2019 |
| Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage T Nkrumah, WY Akwetey International Journal of Nutrition 2 (4), 27-34, 2018 | 5 | 2018 |
| Economic welfare implications of policy changes regarding food safety and quality in Ghana E Owusu-Sekyere, V Owusu, WY Akwetey, H Jordaan, AA Ogundeji African Journal of Agricultural and Resource Economics 13 (4), 357-371, 2018 | 3 | 2018 |
| Enhancing eating quality of pork patties through pre-rigor processing WY Akwetey Journal of Animal Science Advances 2, 771-776, 2012 | 2 | 2012 |
| Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat WY Akwetey, JB Dorleku, E Yeboah International Journal of Agricultural Research, Innovation and Technology …, 2022 | 1 | 2022 |
| Ocimum gratissimum (OG) Leaf Extract to Offer Antimicrobial and Antioxidant Properties in Food WY Akwetey EC Nutrition 16, 41-48, 2021 | 1 | 2021 |
| Cured Characteristics, Physicochemical Properties and Sensory Profile of Frankfurters Produced with Ocimum Gratissimum Extract Leaf Extracts WY Akwetey, F Adzitey, GA Teye SciVision Publishers LLC, 2021 | 1 | 2021 |
| Ocimum gratissimum and common salt as cure ingredients in bacon: a preliminary study WY Akwetey, E Yeboah, F Adzitey Progressive Academic Publishing, 2020 | 1 | 2020 |
| Consumer preferences and willingness to pay for beef products’ attributes in Ghana E Owusu-Sekyere, V Owusu, WY Akwetey New South Wales, 4-7, 2014 | 1 | 2014 |
| Proximate Composition and Sensory Characteristics of Low-Fat Meatloaf with Shredded Cabbage WY Akwetey, D Nketia, BJ Dorleku Ann Nutr Food Sci. 2018; 2 (1) 1013, 0 | 1 | |
| Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain WY Akwetey, BY Awuni, Y Elizabeth Turkish Journal of Agriculture-Food Science and Technology 11 (2), 202-206, 2023 | | 2023 |
| Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive. WY Akwetey, GA Teye, F Adzitey | | 2023 |
| How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers? An Observational Approach WY Akwetey, Z Ibrahim BP International, 2022 | | 2022 |
Ibok OduroProfessor of Postharvest Technology. Kwame Nkrumah University of Science and TechnologyVerified email at knust.edu.gh
