Waliu Adewale Adebayo

Obafemi Awolowo University

Publishing since 2018, latest 2026

Food Science
Nutrition and Dietetics
Plant Science
Biotechnology
Geography, Planning and Development
Mechanics of Materials

Publications: 62018–2026
Citations: 8to those papers
h-index: 2i10-index 0
Field-weighted impact: 0.241.00 is the world average
World top 10%: 0%0 of 6 scored papers
Open access: 83%5 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

Career

On their papers

Every institution they have given on a paper.

Publications

6 in all

Numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice
2026Exploration of Foods and FoodomicsJournalOpen accessFirst author0 citations10.37349/eff.2026.1010185
Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour
2025

Download CV:PDFWord

From the classification of each paper

Subfields

Food Science350%
Nutrition and Dietetics350%
Plant Science350%
Biotechnology117%
Geography, Planning and Development117%
Mechanics of Materials117%

Health Sciences
Life Sciences
Physical Sciences
Social Sciences

Topics most written on

Food composition and properties2
Food Quality and Safety Studies2
Bamboo properties and applications1
Banana Cultivation and Research1
Food Drying and Modeling1
Freezing and Crystallization Processes1
Listeria monocytogenes in Food Safety1
Microbial Inactivation Methods1
Microbial Metabolites in Food Biotechnology1
Nuts composition and effects1
Pacific and Southeast Asian Studies1
Phytase and its Applications1

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

Adekunle Ajasin UniversityNG1 paper

Where they publish

International journal of food science and agriculture2
Czech Journal of Food Sciences1
DOAJ (DOAJ: Directory of Open Access Journals)1
Exploration of Foods and Foodomics1
Journal of Food and Agriculture1

How it can be read

83% free to read

Diamond 2 · 33%Free to read and to publish
Gold 1 · 17%In an open-access journal
Bronze 2 · 33%Free to read, no open licence
Closed 1 · 17%Behind a paywall

Development goals addressed

From each paper’s title and abstract

2Zero hunger2
12Responsible consumption and production1

Most cited

SENSORY, TEXTURAL AND COOKING QUALITY OF INSTANT NOODLES PRODUCED FROM MUSA SPP - WHEAT COMPOSITE FLOURS
DOAJ (DOAJ: Directory of Open Access Journals)
20185 citations
Effects of Different Solvent Polarity on the Quality Characteristics of Conophor Nut Oil
International journal of food science and agriculture
20212 citationsOpen access · Bronze
Extrusion Parameters Impact on Cooking Qualities of Plantain-Wheat Instant Noodles
International journal of food science and agriculture2
20211 citationOpen access · Bronze
Numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice
Exploration of Foods and Foodomics
20260 citationsOpen access · Diamond
Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour
Czech Journal of Food Sciences2
20250 citationsOpen access · Gold

Czech Journal of Food Sciences

The Sorption Isotherm of Pretreated Breadfruit Starch Flour

2024Journal of Food and AgricultureJournalOpen accessFirst authorCorresponding0 citations10.4038/jfa.v17i1.5315

Effects of Different Solvent Polarity on the Quality Characteristics of Conophor Nut Oil

2021International journal of food science and agricultureJournalOpen accessFirst author2 citations10.26855/ijfsa.2021.06.020

Extrusion Parameters Impact on Cooking Qualities of Plantain-Wheat Instant Noodles

2021International journal of food science and agricultureJournalOpen accessFirst author1 citation10.26855/ijfsa.2021.09.010

SENSORY, TEXTURAL AND COOKING QUALITY OF INSTANT NOODLES PRODUCED FROM MUSA SPP - WHEAT COMPOSITE FLOURS

2018DOAJ (DOAJ: Directory of Open Access Journals)JournalFirst author5 citations