Agnes Mwangwela

499 total citations
24 papers, 360 citations indexed

About

Agnes Mwangwela is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Agnes Mwangwela has authored 24 papers receiving a total of 360 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 11 papers in Food Science and 11 papers in Plant Science. Recurrent topics in Agnes Mwangwela's work include Food composition and properties (7 papers), Child Nutrition and Water Access (7 papers) and Food Security and Health in Diverse Populations (5 papers). Agnes Mwangwela is often cited by papers focused on Food composition and properties (7 papers), Child Nutrition and Water Access (7 papers) and Food Security and Health in Diverse Populations (5 papers). Agnes Mwangwela collaborates with scholars based in Malawi, United States and South Africa. Agnes Mwangwela's co-authors include Ralph D. Waniska, Amanda Minnaar, N.M. Mahungu, Trude Wicklund, Hilde Marit Østlie, Cassandra M. McDonough, M.G.G. Chagunda, Linley Chiwona‐Karltun, Richard Hopkins and Chisoni Mumba and has published in prestigious journals such as PLoS ONE, Food Chemistry and Journal of the Science of Food and Agriculture.

In The Last Decade

Agnes Mwangwela

22 papers receiving 337 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Agnes Mwangwela Malawi 12 196 166 121 30 26 24 360
Kritika Gupta United States 10 182 0.9× 191 1.2× 177 1.5× 13 0.4× 21 0.8× 28 500
Olaide Ruth Aderibigbe Nigeria 8 119 0.6× 185 1.1× 100 0.8× 36 1.2× 13 0.5× 19 351
W.A. Plahar United States 14 211 1.1× 209 1.3× 217 1.8× 32 1.1× 22 0.8× 30 440
Gaston A. Tumuhimbise Uganda 9 138 0.7× 112 0.7× 88 0.7× 14 0.5× 20 0.8× 20 318
Joanna Kane‐Potaka India 11 192 1.0× 166 1.0× 243 2.0× 13 0.4× 13 0.5× 25 532
Jeffrey A. Gwirtz United States 8 152 0.8× 93 0.6× 169 1.4× 11 0.4× 15 0.6× 10 358
Béatrice Ekesa Italy 10 106 0.5× 55 0.3× 162 1.3× 14 0.5× 47 1.8× 29 361
Mary Abukutsa‐Onyango Kenya 15 104 0.5× 266 1.6× 281 2.3× 14 0.5× 31 1.2× 44 554
Yann Eméric Madodé Benin 10 110 0.6× 101 0.6× 173 1.4× 15 0.5× 18 0.7× 22 273
Serge Trèche France 12 290 1.5× 166 1.0× 282 2.3× 13 0.4× 49 1.9× 47 555

Countries citing papers authored by Agnes Mwangwela

Since Specialization
Citations

This map shows the geographic impact of Agnes Mwangwela'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 Agnes Mwangwela with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Agnes Mwangwela more than expected).

Fields of papers citing papers by Agnes Mwangwela

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Agnes Mwangwela. 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 Agnes Mwangwela. The network helps show where Agnes Mwangwela may publish in the future.

Co-authorship network of co-authors of Agnes Mwangwela

This figure shows the co-authorship network connecting the top 25 collaborators of Agnes Mwangwela. A scholar is included among the top collaborators of Agnes Mwangwela 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 Agnes Mwangwela. Agnes Mwangwela is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Mwangwela, Agnes, et al.. (2024). Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi. Legume Science. 6(1). 2 indexed citations
2.
Grabowski, Philip, Wanjiku N. Gichohi‐Wainaina, Job Kihara, et al.. (2024). Research agenda for holistically assessing agricultural strategies for human micronutrient deficiencies in east and southern Africa. Agricultural Systems. 220. 104094–104094. 3 indexed citations
3.
Mwangwela, Agnes, et al.. (2023). Establishing a sustainable Malawian food composition data system harnessing available limited resources. Journal of Food Composition and Analysis. 124. 105705–105705.
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Mwangwela, Agnes, et al.. (2018). Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge. PLoS ONE. 13(7). e0200418–e0200418. 20 indexed citations
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Mwangwela, Agnes, et al.. (2016). Characterization and evaluation of twenty rice (Oryza sativa L.) genotypes under irrigated ecosystems in Malawi and Mozambique. African Journal of Agricultural Research. 11(17). 1559–1568. 6 indexed citations
9.
Mwangwela, Agnes, et al.. (2016). Correlation and path co-efficient analysis for grain quality traits in F1 generation of rice (Oryza sativa L.). Journal of Plant Breeding and Crop Science. 8(7). 109–116. 3 indexed citations
10.
Masamba, Kingsley, et al.. (2015). Quality evaluation of sunflower and groundnut oil produced by two cooperatives under the one village one product programme in central Malawi. African Journal of Agricultural Research. 10(11). 1338–1343.
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Chagunda, M.G.G., et al.. (2015). Assessing and managing intensification in smallholder dairy systems for food and nutrition security in Sub-Saharan Africa. Regional Environmental Change. 16(8). 2257–2267. 36 indexed citations
13.
Mwangwela, Agnes, et al.. (2015). Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi. Food Science & Nutrition. 4(2). 322–328. 21 indexed citations
14.
Mwangwela, Agnes, et al.. (2014). Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends. Food Science & Nutrition. 2(3). 298–298. 1 indexed citations
15.
Østlie, Hilde Marit, et al.. (2014). Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends. Food Science & Nutrition. 2(6). 768–785. 19 indexed citations
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Mwangwela, Agnes, et al.. (2013). Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends. Food Science & Nutrition. 2(2). 114–131. 17 indexed citations
18.
Mwangwela, Agnes, et al.. (2010). Physicochemical and pasting properties of starch extracted from eleven sweetpotato varieties. CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research). 50 indexed citations
19.
Mwangwela, Agnes, Ralph D. Waniska, & Amanda Minnaar. (2007). Effect of micronisation temperature (130 and 170°C) on functional properties of cowpea flour. Food Chemistry. 104(2). 650–657. 37 indexed citations
20.
Mwangwela, Agnes, Ralph D. Waniska, & Amanda Minnaar. (2005). Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics. Journal of the Science of Food and Agriculture. 86(1). 35–45. 36 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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