Scientific Publications

This page highlights selected peer-reviewed scientific publications that reflect Dr. Ampofo’s contributions to food science, functional ingredients, and nutrition-focused food innovation. 

2026

Ampofo, J. (2026). Influence of Commercial Processing Methods on Biochemical Diversity and Antioxidant Capacity of Pomegranate Juice. Journal of Agricultural Science and Technology, A(16):1-11. https://doi.org/ 10.17265/2161-6256/2026.01.001

2025

Singh, M., Adedeji, A. A., Ampofo, J., & Woomer (2025). Rheological, Baking and Microstructural Properties of Proso Millet-Hydrocolloid-Based-Gluten-Free Bread. Journal of Food Science, 90(9):e70531. https://doi.org/10.1111/1750-3841.70531

Ampofo, J. (2025). Microalgae In Food Design Sustainable Health. In A, Perez-Galvaez, E. Jacob-Lopes, L. Q. Zekpa & M. Roca (Eds.). Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications (pp. 59–65). Elsevier, Academic Press.

2023

Ampofo, J., & Abbey, L. (2023). Sprouted legumes: Biochemical changes, nutritional impacts, and food safety concerns. In I. Majid, B. A. Kehinde, B. Dar, & V. Nanda (Eds.), Advances in Plant Sprouts (pp. 173–199). Springer, Cham. https://doi.org/10.1007/978-3-031-40916-5_7

Abbey, L., MacDonald, M., & Ampofo, J. (2023). Fruits and vegetable production. Plants, 12, 1–4.

2022

Oloruntoba, D., Ampofo, J., & Ngadi, M. (2022). Effect of ultrasonic pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding. Ultrasonics Sonochemistry, 91, 106237.
https://doi.org/10.1016/j.ultsonch.2022.106237

Ampofo, J., & Ngadi, M. (2022). Ultrasonic-assisted processing: Science, technology, and challenges for the plant-based protein industry. Ultrasonics Sonochemistry, 84, 105955.
https://doi.org/10.1016/j.ultsonch.2022.105955

Ampofo, J., & Abbey, L. (2022). Microalgae: Bioactive composition, health benefits, safety, and prospects as high-value ingredients for the functional food industry. Foods, 11, 1–20.
https://doi.org/10.3390/foods11121744

Ampofo, J., Grilo, F. S., Langstaff, S., & Wang, S. C. (2022). Oxidative stability of walnut kernel and oil: Chemical composition and sensory aroma compounds. Foods, 11(19), 1-27. https://doi.org/10.3390/foods11193151

Abbey, L., Yurgel, S. V., Asunni, O. A., Ofoe, R., Ampofo, J., Gunupuru, L. R., & Ajeethan, N. (2022). Changes in soil characteristics, microbial metabolic pathways, and crop productivity following municipal solid waste compost application. Plants, 11, 1-24. https://doi.org/10.3390/plants11223153

Abbey, L., Okoli, C., Martin-Clarke, D., Ijenyo, M., Abbey, J., Anku, K., Ofoe, R., Leke-Aladekoba, A., Gunupuru, L. R., Iheshiulo, E. M. A., Ampofo, J., & Abbey, P. A. (2022). The role of nanomaterials in plant production and fortification for food and nutrition security. In Emerging Challenges in Agriculture and Food Science (Vol. 4, Chapter 3, pp. 18–47). https://doi.org/10.9734/bpi/ecafs/v4/4875F

2021

Ampofo, J., & Ngadi, M. (2021). Novel non-thermal processing technologies: Impact on food phenolic compounds during processing. In F. A. Badria (Ed.), Phenolic Compounds. IntechOpen, London, UK.
https://doi.org/10.5772/intechopen.98688

Ampofo, J., & Pedneault, K. (2021). Kinetic influence of growing degree days and climatic regions on the production of high-quality Chardonnay (Vitis vinifera) grapes and wine.

2020

Ampofo, J., & Ngadi, M. (2020). Ultrasonic-assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts. Ultrasonics Sonochemistry, 64, 104974.
https://doi.org/10.1016/j.ultsonch.2020.104974

Ampofo, J., Ngadi, M., & Ramaswamy, H. S. (2020). Impact of high-temperature treatments on elicitation of the phenylpropanoid pathway and antioxidant capacity of common bean sprouts. Food and Bioprocess Technology, 13, 1544–1555. https://doi.org/10.1007/s11947-020-02496-9

Ampofo, J., & Ngadi, M. (2020). Stimulation of the phenylpropanoid pathway and antioxidant capacity through biotic and abiotic elicitation in common bean sprouts. Process Biochemistry, 100, 98–106.
https://doi.org/10.1016/j.procbio.2020.09.027

Ampofo, J., Ngadi, M., & Ramaswamy, H. S. (2020). Elicitation kinetics of phenolics in common bean sprouts by thermal treatments. Legume Science, e56. https://doi.org/10.1002/leg3.56

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