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C. D. Alonge · Peerford

University of Ilorin / Scholars

CA

C. D. Alonge

University of Ilorin

Publishing since 2017

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: 12017
Citations: 14to those papers
h-index: 1i10-index 1
Field-weighted impact: 0.591.00 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.

Publications

1 in all

Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)
2017Croatian Journal of Food Science and TechnologyJournalOpen accessSenior author14 citations10.17508/cjfst.2017.9.1.07

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 Chemistry and Fat Analysis1
Microbial Metabolites in Food Biotechnology1
Polysaccharides Composition and Applications1

Where they publish

Croatian Journal of Food Science and Technology1

How it can be read

100% free to read

Diamond 1 · 100%Free to read and to publish

Development goals addressed

From each paper’s title and abstract

2Zero hunger1

Most cited

Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)
Croatian Journal of Food Science and Technology2
201714 citationsOpen access · Diamond