A. A. Oshodi

1.9k total citations
45 papers, 1.6k citations indexed

About

A. A. Oshodi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, A. A. Oshodi has authored 45 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 19 papers in Nutrition and Dietetics and 19 papers in Plant Science. Recurrent topics in A. A. Oshodi's work include Proteins in Food Systems (23 papers), Food composition and properties (18 papers) and Phytase and its Applications (10 papers). A. A. Oshodi is often cited by papers focused on Proteins in Food Systems (23 papers), Food composition and properties (18 papers) and Phytase and its Applications (10 papers). A. A. Oshodi collaborates with scholars based in Nigeria, United Kingdom and Malaysia. A. A. Oshodi's co-authors include K. O. Ipinmoroti, Yemisi A. Adebowale, I.A. Adeyemi, G. M. Hall, E. T. Akintayo, Ganiyu Oboh, E. I. Adeyeye, O. Olaofe, Afolabi Akintunde Akindahunsi and A.A. Karim and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Archives of Biochemistry and Biophysics.

In The Last Decade

A. A. Oshodi

44 papers receiving 1.2k citations

Peers

A. A. Oshodi

FORES

P.O. Ngoddy Nigeria

Abdullahi H. El Tinay Sudan

P. Z. Bassinello Brazil

Pushkar Singh Bora Brazil

María Teresa Pedrosa Silva Clerici Brazil

Eugénie Kayitesi South Africa

Magdi A. Osman Saudi Arabia

Olivier Roiseux Belgium

Sudesh Jood India

Marta Helena Fillet Spoto Brazil

P.O. Ngoddy Nigeria

A. A. Oshodi

749 ×0.8

745 ×1.1

767 ×1.2

152 ×0.7

FORES

96 ×0.7

Citations per year, relative to A. A. Oshodi A. A. Oshodi (= 1×) peers P.O. Ngoddy

Countries citing papers authored by A. A. Oshodi

Since Specialization

Citations

This map shows the geographic impact of A. A. Oshodi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by A. A. Oshodi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. A. Oshodi more than expected).

Fields of papers citing papers by A. A. Oshodi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A. A. Oshodi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by A. A. Oshodi. The network helps show where A. A. Oshodi may publish in the future.

Co-authorship network of co-authors of A. A. Oshodi

This figure shows the co-authorship network connecting the top 25 collaborators of A. A. Oshodi. A scholar is included among the top collaborators of A. A. Oshodi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A. A. Oshodi. A. A. Oshodi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Oboh, Ganiyu, et al.. (2019). Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Plant Foods for Human Nutrition. 74(4). 553–559. 16 indexed citations

Olasehinde, Emmanuel Folorunso, et al.. (2019). Cadmium (II) Adsorption from Aqueous Solutions Using Onion Skins. Water Conservation Science and Engineering. 4(4). 175–185. 11 indexed citations

Oboh, Ganiyu, et al.. (2018). Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends. Journal of Food Biochemistry. 42(4). e12526–e12526. 22 indexed citations

Oboh, Ganiyu, et al.. (2018). Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea-wheat composite flour. Journal of Food Biochemistry. 42(4). e12505–e12505. 37 indexed citations

Oshodi, A. A., et al.. (2017). Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia biglobosa). American Journal of Food Technology. 12(6). 379–384. 14 indexed citations

Oshodi, A. A., et al.. (2015). Selective Comparison of Native and Nanocrystals of White and Yellow Yam Starches. SHILAP Revista de lepidopterología.

Oshodi, A. A., et al.. (2013). Evaluation and comparison of the Amino acid composition of three varieties of Lagerena siceraria melon seed flours. Food science and quality management. 15. 36–42. 4 indexed citations

Oshodi, A. A., et al.. (2011). Microbiological Assessment of Cow Milk under Traditional Management Practices in Ado-Ekiti, Nigeria. Pakistan Journal of Nutrition. 10(7). 690–693. 4 indexed citations

Oshodi, A. A., et al.. (2010). Proximate composition and some functional properties of three varieties of Lagenaria siceraria melon seeds.. Research Journal of Agriculture and Biological Sciences. 6(2). 108–112. 10 indexed citations

10.

Oshodi, A. A., et al.. (2010). Effects of degumming and bleaching on physicochemial properties of crude sunflower oil.. Electronic journal of environmental, agricultural and food chemistry. 9(6). 1145–1151. 1 indexed citations

11.

Oshodi, A. A., et al.. (2009). Physicochemical Properties of Starches of Sweet Potato (Ipomea batata) and Red Cocoyam (Colocasia esculenta) Cormels. Pakistan Journal of Nutrition. 8(4). 313–315. 18 indexed citations

12.

Oshodi, A. A., et al.. (2007). Levels of essential micronutrients in soils and growing plants around refuse dumpsites in Akure, Nigeria. International Journal of the Physical Sciences. 2(7). 159–162. 3 indexed citations

13.

Adebowale, Yemisi A., I.A. Adeyemi, A. A. Oshodi, & Keshavan Niranjan. (2007). Isolation, fractionation and characterisation of proteins from Mucuna bean. Food Chemistry. 104(1). 287–299. 56 indexed citations

14.

Adebowale, Yemisi A., I.A. Adeyemi, & A. A. Oshodi. (2005). Functional and physicochemical properties of flours of six Mucuna species. AFRICAN JOURNAL OF BIOTECHNOLOGY. 4(12). 1461–1468. 154 indexed citations

15.

Fagbemi, Tayo Nathaniel, A. A. Oshodi, & K. O. Ipinmoroti. (2004). Effects of processing and salts on some functional properties of cashewnut (Anarcadium occidentale) flours. Journal of Food Agriculture & Environment. 2(2). 121–128. 5 indexed citations

16.

Oboh, Ganiyu, Afolabi Akintunde Akindahunsi, & A. A. Oshodi. (2003). Dynamics of phytate-zinc balance of fungi fermented cassava products (gari and flour). Plant Foods for Human Nutrition. 58(3). 1–7. 26 indexed citations

17.

Oboh, Ganiyu, Afolabi Akintunde Akindahunsi, & A. A. Oshodi. (2002). Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari). Journal of Food Composition and Analysis. 15(5). 617–622. 57 indexed citations

18.

Akintayo, E. T., et al.. (1999). Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry. 66(1). 51–56. 122 indexed citations

19.

Oshodi, A. A.. (1996). Amino acid and fatty acid compositions ofAdenopus breviflorusbenth seed. International Journal of Food Sciences and Nutrition. 47(4). 295–298. 12 indexed citations

20.

Oshodi, A. A., O. Olaofe, & G. M. Hall. (1993). Amino acid, fatty acid and mineral composition of pigeon pea (cajanus cajan). International Journal of Food Sciences and Nutrition. 43(4). 187–191. 90 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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