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Olawuyi Yetunde · Peerford

University of Ibadan / Scholars

OY

Olawuyi Yetunde

University of Ibadan

Publishing since 2026

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: 12026
Citations: 0to those papers
h-index: 0i10-index 0
Field-weighted impact: 0.001.00 is the world average
World top 10%: 0%0 of 1 scored papers
Open access: 100%1 papers free to read

What they work on

From the classification of each paper

Subfields

Food Science1100%
Nutrition and Dietetics1100%

Health Sciences
Life Sciences

Topics most written on

Food composition and properties1
Polysaccharides Composition and Applications1
Proteins in Food Systems1

Where their co-authors are

Publications

1 in all

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala
2026Food Science & NutritionJournalOpen access0 citations10.1002/fsn3.72058

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

Bowen UniversityNG1 paper

Where they publish

Food Science & Nutrition1

How it can be read

100% free to read

Hybrid 1 · 100%Open in a subscription journal

Who funds it

1 of 1 papers name a funder

Bill and Melinda Gates Foundation1

Development goals addressed

From each paper’s title and abstract

2Zero hunger1

Most cited

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala
Food Science & Nutrition2
20260 citationsOpen access · Hybrid