21 Mar 2026
Two decades of near infrared spectroscopy in fruit quality analysis: A bibliometric review of trends, innovations, and future directionsPublisher siteJournal of Near Infrared Spectroscopy, Spectroscopy and Chemometric Analyses
Active, last published 2026
7
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94
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01 · About the work
What I study
research summary for Sandra Ama Kaburi will appear here once their profile is updated.
02 · Reach
Publication output and reach
Sandra's work has been cited 94 times across 5 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
04 · Where I am
Affiliations
Affiliation on published researchCape Coast Technical University, GhanaDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
15 works1 Mar 2026Open access
Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe PlantainPublisher siteFood Science & Nutrition, Food Chemistry and Fat Analysis
18 Mar 202521cites
A review of research trends, innovations, and future directions in phase change materials for energy storage in solar drying systems: A bibliometric approachPublisher siteJournal of Energy Storage, Phase Change Materials Research
1 Jan 20257cites
Feasibility study on fingerprinting organic and conventional mango fruits, chips, and juice using portable near-infrared spectroscopyPublisher siteAnalytical Methods, Spectroscopy and Chemometric Analyses
1 Jan 20251cites
Nutritional Composition of Edible InsectsPublisher site21 Dec 20249cites
A review of recent trends, advancements, and future directions in near-infrared spectroscopy applications in biofuel production and analysisPublisher siteInfrared Physics & Technology, Spectroscopy and Chemometric Analyses
1 Nov 2024Open access8cites
Application of emulgel in muscle-based foods: a reviewPublisher siteDiscover Food, Proteins in Food Systems
13 Jul 20246cites
Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chipsPublisher siteFood and Humanity, Edible Oils Quality and Analysis
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