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O. Osagbemi · Peerford

University of Ibadan / Scholars

OO

O. Osagbemi

University of Ibadan

Publishing since 2020

Food Science
Nutrition and Dietetics

Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
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Publications: 12020
Citations: 10to those papers
h-index: 1i10-index 1
Field-weighted impact: 0.581.00 is the world average
World top 10%: 0%0 of 1 scored papers
Open access: 100%1 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

1 in all

Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii
2020Acta AlimentariaJournalOpen access10 citations10.1556/066.2020.49.4.10

Food Science

1100%

Nutrition and Dietetics1100%

Health Sciences
Life Sciences

Topics most written on

Food composition and properties1
Microbial Metabolites in Food Biotechnology1
Probiotics and Fermented Foods1

Where they publish

Acta Alimentaria1

How it can be read

100% free to read

Bronze 1 · 100%Free to read, no open licence

Who funds it

1 of 1 papers name a funder

Chinese Academy of Sciences1
Institute of Microbiology, Chinese Academy of Sciences1

Most cited

Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii
Acta Alimentaria
202010 citationsOpen access · Bronze