Skip to content

PeerfordResearch intelligence

Countries
Institutions
Researchers
Fields
Rankings
Compare
Commons

Search institutions, scholars, countries and publications

Countries
Institutions
Researchers
Fields
Rankings
Compare

CommonsWhere researchers talk about their work

Search institutions, scholars, countries and publications

Every figure here is counted by Peerford from the works themselves, the same way for every institution.

Browse

Countries
Institutions
Researchers
Fields
Rankings
Commons, for researchers

About

How Peerford counts
Compare institutions
Privacy
Terms of use

Contact

hello@peerford.com
https://wa.me/peerford · WhatsApp

Language

English
FrançaisFrench
PortuguêsPortuguese
العربيةArabic

Theme

SystemLightDark

E. N. Nse · Peerford

University of Ibadan / Scholars

EN

E. N. Nse

University of Ibadan

Publishing since 1992

Food Science
Forestry
Molecular Biology

Their record on OpenAlex
Download CV:PDF Word
Who they write with Where their co-authors are Every publication
Is this you? Sign in to edit your profile

Publications: 11992
Citations: 27to those papers
h-index: 1i10-index 1
Field-weighted impact: 0.001.00 is the world average
World top 10%: 0%0 of 1 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

1 in all

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
1992Food / NahrungJournal27 citations10.1002/food.19920360307

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

Food Science1100%
Forestry1100%
Molecular Biology1100%

Life Sciences

Topics most written on

African Botany and Ecology Studies1
Essential Oils and Antimicrobial Activity1
Natural product bioactivities and synthesis1

Where they publish

Food / Nahrung1

How it can be read

0% free to read

Closed 1 · 100%Behind a paywall

Most cited

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
Food / Nahrung
199227 citations