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Ngozi C. Okoronkwo · Peerford

University of Nigeria / Scholars

NO

Ngozi C. Okoronkwo

University of Nigeria

Publishing since 2017, latest 2025

Nutrition and Dietetics
Food Science
Plant Science
Ecology, Evolution, Behavior and Systematics
Molecular Biology
Animal Science and Zoology

ORCID 0000-0001-7678-5690
Their record on OpenAlex

Publications: 102017–2025
Citations: 34to those papers
h-index: 4i10-index 1
Field-weighted impact: 0.251.00 is the world average
World top 10%: 0%0 of 10 scored papers
Open access: 90%9 papers free to read

1 other work — a preprint, a dataset or the like — is listed but not counted.

By year

Papers, and the citations to them

Publications, left axisCitations to that year’s papers, right axis2026 still in progress

Citations received each year

Peerford

To all their work, old papers included. Google Scholar also counts citations from theses, books and web pages, so its line runs higher.

Publications

10 in all

Newest Most cited Oldest Title

Search their publications by title

Isolation, Biochemical Characterization and Screening of Folate Producing Potential Starter Culture from Pigeon Pea and Brown Rice
2025SustainEJournalOpen accessFirst author0 citations10.55366/suse.v1i1.10
Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends
2024Asian Journal of Advanced Research and Reports

Download CV:PDF · Word

Who they write with Where their co-authors are Every publication

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What they work on

From the classification of each paper

Subfields

Nutrition and Dietetics550%
Food Science440%
Plant Science440%
Ecology, Evolution, Behavior and Systematics220%
Molecular Biology220%
Animal Science and Zoology110%
Biomaterials110%
Biotechnology110%
Forestry110%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Food composition and properties4
Microbial Metabolites in Food Biotechnology2
Seed and Plant Biochemistry2
African Botany and Ecology Studies1
Agriculture and Rural Development Research1
Biopolymer Synthesis and Applications1
Botanical Research and Chemistry1
Date Palm Research Studies1
Effects of Environmental Stressors on Livestock1
Food Drying and Modeling1
Food Industry and Aquatic Biology1
Food Science and Nutritional Studies1

Who they write with

Their most frequent co-authors, and the papers those co-authors share

Where their co-authors are

20% of their papers have a co-author abroad

papers co-written1111111Home

Most frequent partner countries

United States1
Poland1
United Kingdom1

Papers with at least one author in that country.

Institutions written with most

University of BirminghamGB1 paper
University of GeorgiaUS1 paper
Wrocław University of Environmental and Life SciencesPL1 paper
Southern Delta University, OzoroNG1 paper
Federal College of Education (Technical) AsabaNG1 paper
Chukwuemeka Odumegwu Ojukwu UniversityNG1 paper
Delta State Polytechnic Ogwashi-UkuNG1 paper
Delta State UniversityNG1 paper
Federal College of Education, KanoNG1 paper
Chukwuemeka Odumegwu Ojukwu University, Igbariam CampusNG1 paper

Where they publish

Food Science and Technology2
Asian Food Science Journal1
Asian Journal of Advanced Research and Reports1
Fermentation1
International Journal of Food and Nutritional Sciences1
Journal of Life and Bio Sciences Research1
PeerJ1
SustainE1

How it can be read

90% free to read

Diamond 7 · 70%Free to read and to publish
Gold 2 · 20%In an open-access journal
Closed 1 · 10%Behind a paywall

Development goals addressed

From each paper’s title and abstract

2Zero hunger7

Most cited

Production and Quality Evaluation of Flavoured Yoghurt from Graded Levels of Sweet Variety of African Bush Mango "Ugiri" (Irvingia gabonensis) Juice and Pulp
Food Science and Technology2
201711 citationsOpen access · Diamond
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends
Fermentation2
20238 citationsOpen access · Gold
Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato
Asian Food Science Journal2
20195 citationsOpen access · Diamond
Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures
PeerJ2
20234 citationsOpen access · Gold
Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends
Toros University Journal of Food Nutrition and Gastronomy2
20223 citationsOpen access · Diamond

Journal

Open access

1 citation

10.9734/ajarr/2024/v18i7692

Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends

2023FermentationJournalOpen accessFirst author8 citations10.3390/fermentation9030250

Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures

2023PeerJJournalOpen access4 citations10.7717/peerj.14876

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

2022Toros University Journal of Food Nutrition and GastronomyJournalOpen accessSenior author3 citations10.58625/jfng-1852

Toxicity of Soursop Leaf Powder and Its Relevance in Determining The Micronutrient Status in Formulated Complementary Food

2021Journal of Life and Bio Sciences ResearchJournalOpen accessSenior author2 citations10.38094/jlbsr20124

Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

2019Asian Food Science JournalJournalOpen accessFirst author5 citations10.9734/afsj/2019/v11i130051

The potentials of moringa oleifera in contributing to food and nutrition security in the developing countries

2019International Journal of Food and Nutritional SciencesJournal0 citations

Production and Quality Evaluation of Flavoured Yoghurt from Graded Levels of Sweet Variety of African Bush Mango "Ugiri" (Irvingia gabonensis) Juice and Pulp

2017Food Science and TechnologyJournalOpen accessSenior author11 citations10.13189/fst.2017.050203

Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing

2017Food Science and TechnologyJournalOpen accessFirst author0 citations10.13189/fst.2017.050201