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Femi Ojo Oludemi · Peerford

Obafemi Awolowo University / Scholars

FO

Femi Ojo Oludemi

Obafemi Awolowo University

Publishing since 2004, latest 2013

Biochemistry
Plant Science
Molecular Biology

Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 22004–2013
Citations: 92to those papers
h-index: 2i10-index 2
Field-weighted impact: 0.991.00 is the world average
World top 10%: 0%0 of 2 scored papers
Open access: 0%0 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

Publications

2 in all

Newest Most cited Oldest Title

Search their publications by title

Chemical, antioxidant and sensory properties of tomato‐watermelon‐pineapple blends, and changes in their total antioxidant capacity during storage
2013International Journal of Food Science & TechnologyJournalFirst authorCorresponding14 citations10.1111/ijfs.12104
Effect of Processing and Packaging on the Lycopene Content of Tomato Products
2004

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

Biochemistry2100%
Plant Science2100%
Molecular Biology150%

Health Sciences
Life Sciences

Topics most written on

Postharvest Quality and Shelf Life Management2
Antioxidant Activity and Oxidative Stress1
Phytochemicals and Antioxidant Activities1
Pineapple and bromelain studies1
Plant Physiology and Cultivation Studies1

Who they write with

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

Where they publish

International Journal of Food Properties1
International Journal of Food Science & Technology1

How it can be read

0% free to read

Closed 2 · 100%Behind a paywall

Development goals addressed

From each paper’s title and abstract

6Clean water and sanitation1

Most cited

Effect of Processing and Packaging on the Lycopene Content of Tomato Products
International Journal of Food Properties
200478 citations
Chemical, antioxidant and sensory properties of tomato‐watermelon‐pineapple blends, and changes in their total antioxidant capacity during storage
International Journal of Food Science & Technology6
201314 citations

International Journal of Food Properties

Journal

Senior author

78 citations

10.1081/jfp-120024173