Richard L.K. Glover

African Institute for Development Policy — MW

Agricultural and Biological Sciences · Life Sciences

11h-index539citations25works0.32yr avg
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Research Topics

Probiotics and Fermented Foods(7), Food composition and properties(6), Fermentation and Sensory Analysis(5), Microbial Metabolites in Food Biotechnology(5), Yeasts and Rust Fungi Studies(3)

Publications25 total

Potential benefits of Soymilk- <i>burkina</i> ( <i>Agbenu</i> ) consumption on gut health of women of reproductive age
2025Open Access
Potential Benefits of Soymilk-Burkina (Agbenu) Consumption on Gut Health of Women of Reproductive Age
Nutrition and Dietary Supplements·2025Open Access
Molecular Characterization of Culturable Yeasts and Nonspore‐Forming Bacteria Associated With Fermented Kapok Seeds ( <i>Kantong</i> ), a Traditional Food Condiment in Ghana
International Journal of Food Science·2025· 1 citedOpen Access
The Kenya National Open Science Dialogue: Open Access Principles and Practices in East African Community Partner States
2023Open Access
Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana
Journal of Food Quality·2023· 3 citedOpen Access
Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage
Frontiers in Sustainable Food Systems·2021· 57 citedOpen Access
General Overview
2021
Green Synthesis in Nanomedicine and Human Health
2021· 8 cited
Crystallography and scientific research in Africa: role of ICSU ROA
Acta Crystallographica Section A Foundations and Advances·2017· 1 citedOpen Access
Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana
International Journal of Food Microbiology·2014· 18 cited
Estimating the Nutritional Value of the Leaves of &amp;lt;i&amp;gt;Moringa oleifera&amp;lt;/i&amp;gt; on Poultry
Food and Nutrition Sciences·2013· 19 citedOpen Access
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product
Food Microbiology·2012· 134 cited
Identification of lactic acid bacteria isolated during traditional fura processing in Ghana
Food Microbiology·2012· 63 cited
Antibacterial activity of the fruit extract of Physalis angulata and its formulation
Journal of Medical and Biomedical Sciences·2012· 15 citedOpen Access
Phytochemical Screening of Solvent Extracts from Hyptis suaveolens LAM for Fungal Growth Inhibition
Pakistan Journal of Nutrition·2010· 14 cited
Microbiological study of Nunu , a spontaneously fermented milk of Ghana
2010
Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour
2010· 8 cited
Diversity of Lactic acid bacteria isolated from fura produced in Ghana
2010
Process Characteristics and Microbiology of Fura Produced in Ghana
Nature and Science·2010· 31 cited
Effect of soybean fortification on fermentation characteristics and consumer acceptability of Hausa koko, a Ghanaian fermented porridge
Journal of Applied Biosciences·2010· 3 citedOpen Access
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Frequent Co-authors

Lene Jespersen(9), James Owusu‐Kwarteng(7), Fortune Akabanda(6), Kwaku Tano‐Debrah(5), Dennis Sandris Nielsen(5), Mogens Jakobsen(5), Bréhima Diawara(3), Victoria Pearl Dzogbefia(3), Daniel Nyanganyura(3), Alis van der Aa Kühle(2), Lene Jesperen(2), Hagrétou Sawadogo‐Lingani(2), Elmer Nayra Kpikpi(2), Line Thorsen(2), R.B. Mulaudzi(2), Maluta Steven Mufamadi(2), Kwabena Dentu Gyampo(2), C. B. Galley(2), Getrude Bubune Ahegbebu(2), Robert Clement Abaidoo(1)