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Adebimpe Fatimat Okeleye · Peerford

Obafemi Awolowo University / Scholars

AO

Adebimpe Fatimat Okeleye

Obafemi Awolowo University

Publishing since 2020, latest 2021

Food Science
Mechanics of Materials
Nutrition and Dietetics

ORCID 0000-0002-5650-457X
Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 22020–2021
Citations: 8to those papers
h-index: 2i10-index 0
Field-weighted impact: 0.361.00 is the world average
World top 10%: 0%0 of 2 scored papers
Open access: 100%2 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

Publications

2 in all

Newest Most cited Oldest Title

Search their publications by title

Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices
2021Croatian Journal of Food Science and TechnologyJournalOpen accessFirst author6 citations10.17508/cjfst.2021.13.1.06
Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour
2020

Food Science

150%

Mechanics of Materials150%

Nutrition and Dietetics150%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Food composition and properties1
Food Drying and Modeling1
Freezing and Crystallization Processes1
Microencapsulation and Drying Processes1

Who they write with

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

Where they publish

Croatian Journal of Food Science and Technology1
Journal of Food Technology1

How it can be read

100% free to read

Diamond 2 · 100%Free to read and to publish

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation2

Most cited

Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices
Croatian Journal of Food Science and Technology6
20216 citationsOpen access · Diamond
Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour
Journal of Food Technology6
20202 citationsOpen access · Diamond

Journal of Food Technology

Journal

Open access

First author

2 citations

10.36478/jftech.2019.46.52