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Latifat Opeyemi Abdulkadir · Peerford

University of Ilorin / Scholars

LA

Latifat Opeyemi Abdulkadir

University of Ilorin

Publishing since 2025

Animal Science and Zoology
Molecular Biology
Surgery

Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 12025
Citations: 3to those papers
h-index: 1i10-index 0
Field-weighted impact: 1.651.00 is the world average
World top 10%: 0%0 of 1 scored papers
Open access: 100%1 papers free to read

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.

What they work on

From the classification of each paper

Subfields

Animal Science and Zoology1100%
Molecular Biology1100%
Surgery

Publications

1 in all

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages
2025PLoS ONEJournalOpen accessSenior author3 citations10.1371/journal.pone.0322290

1100%

Health Sciences
Life Sciences

Topics most written on

Cholesterol and Lipid Metabolism1
Meat and Animal Product Quality1
Protein Hydrolysis and Bioactive Peptides1

Where they publish

PLoS ONE1

How it can be read

100% free to read

Gold 1 · 100%In an open-access journal

Most cited

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages
PLoS ONE
20253 citationsOpen access · Gold