Pepra-Ameyaw, N. B., Lo Verde, C., Drucker, C. T., Owens, C. P., & Senger, L. W. (2023).
Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners.
LWT, 174, 114392. (SJR Q1; IF ≈1.48)

Lo Verde, C., Pepra-Ameyaw, N. B., Drucker, C. T., Okumura, T. L. S., Lyon, K. A., Muniz, J. C., Sermet, C. S., Senger, L. W., & Owens, C. P. (2022).
A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid-induced greening in sunflower protein isolates.
Food Research International, 162, 111996. (SJR Q1; IF ≈1.70)

Adjei, M. L., Boakye, A., Deku, G., Pepra-Ameyaw, N. B., Jnr, A. S. A., Oduro, I. N., & Ellis, W. O. (2024).
Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance.
Heliyon, 2024. (SJR Q1)

Timtey, J. A., Alemawor, F., Ellis, W. O., Agbenorhevi, J. K., & Pepra-Ameyaw, N. B. (2024).
Evaluation of yield and physicochemical quality of Pentadesma butyracea butter obtained by different traditional extraction methods in Ghana.
International Journal of Food Science. (SJR Q2)

Timtey, J. A., Alemawor, F., Ellis, W. O., Pepra-Ameyaw, N. B., & Agbenorhevi, J. K. (2023).
Pentadesma butyracea in Ghana – Indigenous knowledge, uses, and seed characterization.
Scientific African, 21, e01747. (SJR Q1)

Oduro, K. O.-A., Boakye, A., Oduro, I. N., Ellis, W. O., & Pepra-Ameyaw, N. B. (2023).
Efficiency of edible coating from locally sourced materials in maintaining the postharvest quality of Belfast tomatoes.
Journal of Science and Technology (Ghana), 41(3).

Aidoo, R., Oduro, I. N., Agbenorhevi, J. K., Ellis, W. O., & Pepra-Ameyaw, N. B. (2022).
Physicochemical and pasting properties of flour and starch from two new cassava accessions.
International Journal of Food Properties, 25(1), 561–569. (SJR Q1; Highly cited)

Effah-Manu, L., Wireko-Manu, F. D., et al. (2022).
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties.
CyTA – Journal of Food. (SJR Q2)

Sanful, R. E., Essuman, E. K., & Pepra-Ameyaw, N. B. (2016).
Effect of blanching on the proximate and sensory qualities of aerial yam composite cookies.