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E. Kalu, Chinedu · Peerford

University of Nigeria / Scholars

EC

E. Kalu, Chinedu

University of Nigeria

Publishing since 2022

Food Science
Nutrition and Dietetics

Their record on OpenAlex
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Who they write with Where their co-authors are Every publication
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Publications: 12022
Citations: 2to those papers
h-index: 1i10-index 0
Field-weighted impact: 0.211.00 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

Food Science1100%

Publications

1 in all

Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice
2022Asian Food Science JournalJournalOpen accessSenior author2 citations10.9734/afsj/2022/v21i930466

Nutrition and Dietetics1100%

Health Sciences
Life Sciences

Topics most written on

Botanical Research and Applications1
Food Chemistry and Fat Analysis1
Microbial Metabolites in Food Biotechnology1

Where they publish

Asian Food Science Journal1

How it can be read

100% free to read

Diamond 1 · 100%Free to read and to publish

Most cited

Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice
Asian Food Science Journal
20222 citationsOpen access · Diamond