C.M. Nago
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Plant Science
- Molecular Biology
- Forestry top 5%
- Co-authors
- F.M. RomboutsJoseph D. HounhouiganM.J.R. NoutJ.H. HoubenLene JespersenMogens JakobsenPeter MöllerChristian Mestres
- Topics
- Food composition and properties (6 papers)Probiotics and Fermented Foods (3 papers)Fermentation and Sensory Analysis (2 papers)
- Journals
- International Journal of Food MicrobiologyJournal of Applied MicrobiologyJournal of Cereal Science
- Partner nations
- BeninNetherlandsUnited Kingdom
In The Last Decade
C.M. Nago
7 papers receiving 270 citations
Peers
Comparison fields: 5 of 33
- Food Science 275
- Nutrition and Dietetics 212
- Plant Science 79
- Molecular Biology 54
- Forestry 44
Countries citing papers authored by C.M. Nago
This map shows the geographic impact of C.M. Nago'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 C.M. Nago with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C.M. Nago more than expected).
Fields of papers citing papers by C.M. Nago
This network shows the impact of papers produced by C.M. Nago. 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 C.M. Nago. The network helps show where C.M. Nago may publish in the future.
Co-authorship network of co-authors of C.M. Nago
This figure shows the co-authorship network connecting the top 25 collaborators of C.M. Nago. A scholar is included among the top collaborators of C.M. Nago 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 C.M. Nago. C.M. Nago is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 86 | |
| 2 | Use of starter cultures of lactobacilli and yeast in the fermentation of mawO, an African maize product | 17 |
| 3 | 21 | |
| 4 | 49 | |
| 5 | 50 | |
| 6 | 48 | |
| 7 | 73 |
About C.M. Nago
C.M. Nago is a scholar working on Nutrition and Dietetics, Food Science and Forestry, having authored 7 papers that have together received 344 indexed citations. Recurring topics across this work include Food composition and properties (6 papers), Probiotics and Fermented Foods (3 papers) and Fermentation and Sensory Analysis (2 papers). The work is most often cited by research in Food Science (275 citations), Nutrition and Dietetics (212 citations) and Forestry (44 citations). C.M. Nago has collaborated with scholars based in Benin, Netherlands and United Kingdom. Frequent co-authors include F.M. Rombouts, Joseph D. Hounhouigan, M.J.R. Nout, J.H. Houben, Lene Jespersen, Mogens Jakobsen, Peter Möller, Christian Mestres, Françoise Matencio and M.J.R. Nout. Their work appears in journals such as International Journal of Food Microbiology, Journal of Applied Microbiology and Journal of Cereal Science.
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.