Skip to content

PeerfordResearch intelligence

Countries
Institutions
Researchers
Fields
Rankings
Compare
Commons

Search institutions, scholars, countries and publications

Countries
Institutions
Researchers
Fields
Rankings
Compare

CommonsWhere researchers talk about their work

Search institutions, scholars, countries and publications

Every figure here is counted by Peerford from the works themselves, the same way for every institution.

Browse

Countries
Institutions
Researchers
Fields
Rankings
Commons, for researchers

About

How Peerford counts
Compare institutions
Privacy
Terms of use

Contact

hello@peerford.com
https://wa.me/peerford · WhatsApp

Language

English
FrançaisFrench
PortuguêsPortuguese
العربيةArabic

Theme

SystemLightDark

Eucharia Onwurafor · Peerford

University of Nigeria / Scholars

EO

Eucharia Onwurafor

University of Nigeria

Publishing since 2014, latest 2023

Plant Science
Nutrition and Dietetics
Food Science
Pathology and Forensic Medicine
Biochemistry
Biotechnology

ORCID 0000-0002-8518-339X
Their record on OpenAlex

Publications: 82014–2023
Citations: 72to those papers
h-index: 3i10-index 1
Field-weighted impact: 0.361.00 is the world average
World top 10%: 0%0 of 8 scored papers
Open access: 75%6 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

Publications

8 in all

Newest Most cited Oldest Title

Search their publications by title

Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats
2023Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2023/v22i1637
Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

Download CV:PDF · Word

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

Is this you? Sign in to edit your profile

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

Plant Science788%
Nutrition and Dietetics563%
Food Science450%
Pathology and Forensic Medicine225%
Biochemistry113%
Biotechnology113%
Endocrinology, Diabetes and Metabolism113%

Health Sciences
Life Sciences

Topics most written on

Food composition and properties5
GABA and Rice Research3
Phytase and its Applications3
Phytoestrogen effects and research2
Botanical Research and Applications1
Food Quality and Safety Studies1
Microbial Metabolism and Applications1
Natural Antidiabetic Agents Studies1
Phytochemicals and Antioxidant Activities1
Phytochemistry and biological activities of Ficus species1
Probiotics and Fermented Foods1
Seed and Plant Biochemistry1

Who they write with

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

Where their co-authors are

0% of their papers have a co-author abroad

Most frequent partner countries

Papers with at least one author in that country.

Institutions written with most

Enugu State University of Science and TechnologyNG1 paper
Ebonyi State UniversityNG1 paper
Federal Polytechnic, BauchiNG1 paper

Where they publish

Asian Food Science Journal2
African Journal of Food Agriculture Nutrition and Development1
American Journal of Food Technology1
Current Nutrition & Food Science1
Journal of Medicinal Food1
Nigerian Food Journal1

Development goals addressed

From each paper’s title and abstract

2Zero hunger4

Most cited

Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour
Nigerian Food Journal2
201462 citationsOpen access · Hybrid
Antioxidant Properties of Steamed Paste (Moin-Moin) Made from Sprouted Pigeon Pea Flour as Influenced by Heat Treatment
American Journal of Food Technology
20174 citationsOpen access · Diamond
Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

2022

Journal of Medicinal Food

Journal

First author

Corresponding

3 citations

10.1089/jmf.2021.0148

Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria

2022African Journal of Food Agriculture Nutrition and DevelopmentJournalOpen access2 citations10.18697/ajfand.108.20370

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

2022Asian Food Science JournalJournalOpen accessFirst author1 citation10.9734/afsj/2022/v21i930453

Development and Quality Evaluation of Noodles from Wheat Flour Substituted with Maize and Mungbean Malt Flour

2020Pakistan Journal of NutritionJournalOpen accessFirst author0 citations10.3923/pjn.2020.337.343

Hungry Rice-based Biscuits: Effects on Some Biochemical Indices of Alloxan- induced Diabetic Adult Male Wistar Rats

2020Current Nutrition & Food ScienceJournalCorresponding0 citations10.2174/1573401316999200723121041

Antioxidant Properties of Steamed Paste (Moin-Moin) Made from Sprouted Pigeon Pea Flour as Influenced by Heat Treatment

2017American Journal of Food TechnologyJournalOpen accessSenior author4 citations10.3923/ajft.2018.42.47

Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour

2014Nigerian Food JournalJournalOpen accessFirst authorCorresponding62 citations10.1016/s0189-7241(15)30100-4

Pakistan Journal of Nutrition

1

How it can be read

75% free to read

Diamond 4 · 50%Free to read and to publish
Gold 1 · 13%In an open-access journal
Hybrid 1 · 13%Open in a subscription journal
Closed 2 · 25%Behind a paywall

Journal of Medicinal Food

20223 citations

Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria

African Journal of Food Agriculture Nutrition and Development

20222 citationsOpen access · Gold

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Asian Food Science Journal2

20221 citationOpen access · Diamond