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P. E. OKECHUKWU · Peerford

University of Nigeria / Scholars

PO

P. E. OKECHUKWU

University of Nigeria

Publishing since 1991, latest 1992

Food Science
Nutrition and Dietetics
Biomaterials

Their record on OpenAlex
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Who they write with Where their co-authors are Every publication
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Publications: 41991–1992
Citations: 55to those papers
h-index: 4i10-index 2
Field-weighted impact: 0.871.00 is the world average
World top 10%: 0%0 of 4 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

4 in all

Newest Most cited Oldest Title

Search their publications by title

Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
1992Journal of Food ScienceJournalFirst authorCorresponding7 citations10.1111/j.1365-2621.1992.tb05432.x
Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions
1991Journal of Food Science

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 Science375%
Nutrition and Dietetics375%
Biomaterials125%

Health Sciences
Life Sciences
Physical Sciences

Topics most written on

Food composition and properties3
Proteins in Food Systems3
Microencapsulation and Drying Processes2
Collagen: Extraction and Characterization1
Food Drying and Modeling1
Polysaccharides Composition and Applications1

Who they write with

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

Where their co-authors are

100% of their papers have a co-author abroad

papers co-written4444444Home

Most frequent partner countries

United States4

Papers with at least one author in that country.

Institutions written with most

Cornell UniversityUS4 papers
University of GeorgiaUS3 papers

Where they publish

Journal of Food Science4

How it can be read

0% free to read

Closed 4 · 100%Behind a paywall

Development goals addressed

From each paper’s title and abstract

7Affordable and clean energy1
14Life below water1

Most cited

Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions
Journal of Food Science7
199128 citations
Rheology of Sol‐Gel Thermal Transition in Cowpea Flour and Starch Slurry
Journal of Food Science14
199115 citations
Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
Journal of Food Science

Journal

First author

28 citations

10.1111/j.1365-2621.1991.tb04760.x

Rheology of Sol‐Gel Thermal Transition in Cowpea Flour and Starch Slurry

1991Journal of Food ScienceJournalFirst author15 citations10.1111/j.1365-2621.1991.tb08685.x

Thermal Processing of Cowpea Slurries

1991Journal of Food ScienceJournalFirst author5 citations10.1111/j.1365-2621.1991.tb04758.x

1992

7 citations

Thermal Processing of Cowpea Slurries

Journal of Food Science

19915 citations