A. O. Akanni · Peerford

PeerfordResearch intelligence

A. O. Akanni · Peerford

What they work on

From the classification of each paper

Subfields

Nutrition and Dietetics343%
Plant Science343%
Molecular Medicine229%
Pharmacology229%
Animal Science and Zoology114%
Applied Microbiology and Biotechnology114%
Food Science114%
Forestry114%
Infectious Diseases114%
Molecular Biology114%

Health Sciences
Life Sciences

Topics most written on

Food composition and properties3
Mycotoxins in Agriculture and Food3
Antibiotic Resistance in Bacteria2
Antibiotics Pharmacokinetics and Efficacy2
African Botany and Ecology Studies1
Antibiotic Use and Resistance1
Antimicrobial Resistance in Staphylococcus1
Cassava research and cyanide1
Essential Oils and Antimicrobial Activity1
Meat and Animal Product Quality1
Natural product bioactivities and synthesis1

Who they write with

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

Where their co-authors are

29% of their papers have a co-author abroad

papers co-written1111111Home

Most frequent partner countries

Canada1
Finland1

Papers with at least one author in that country.

Institutions written with most

University of British ColumbiaCA1 paper
University of HelsinkiFI1 paper
International Institute of Tropical AgricultureNG1 paper
International Institute of Tropical AgricultureNG1 paper

Where they publish

Plant Foods for Human Nutrition3
Food / Nahrung2
Journal of Pharmaceutical and Biomedical Analysis1
PubMed1

How it can be read

0% free to read

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation2
2Zero hunger1

Most cited

Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens
Plant Foods for Human Nutrition
199638 citations
Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
Food / Nahrung
199227 citations
Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products
Plant Foods for Human Nutrition
199422 citations