Habtu Shumoy

762 total citations
24 papers, 570 citations indexed

About

Habtu Shumoy is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Habtu Shumoy has authored 24 papers receiving a total of 570 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 12 papers in Nutrition and Dietetics and 10 papers in Plant Science. Recurrent topics in Habtu Shumoy's work include Food composition and properties (9 papers), African Botany and Ecology Studies (5 papers) and Phytase and its Applications (5 papers). Habtu Shumoy is often cited by papers focused on Food composition and properties (9 papers), African Botany and Ecology Studies (5 papers) and Phytase and its Applications (5 papers). Habtu Shumoy collaborates with scholars based in Belgium, Tanzania and Zimbabwe. Habtu Shumoy's co-authors include Katleen Raes, Molly Muleya, Athanasia Matemu, Peter Vandamme, Maud Muchuweti, Xavier Gellynck, Ann De Winne, Joachim J. Schouteten, Dilara Devecioğlu and Filip Van Bockstaele and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Habtu Shumoy

24 papers receiving 563 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Habtu Shumoy Belgium 15 300 287 181 99 71 24 570
Dipika Agrahar‐Murugkar India 15 259 0.9× 268 0.9× 275 1.5× 111 1.1× 88 1.2× 20 719
Soraia Silva Pinheiro Brazil 10 233 0.8× 280 1.0× 254 1.4× 170 1.7× 58 0.8× 13 590
Azza A. Omran Egypt 9 276 0.9× 372 1.3× 341 1.9× 82 0.8× 79 1.1× 15 630
Victoria Ndolo Malawi 9 239 0.8× 196 0.7× 231 1.3× 243 2.5× 99 1.4× 16 614
Emmanuel Ayua Kenya 7 407 1.4× 355 1.2× 312 1.7× 51 0.5× 120 1.7× 8 731
Carlos A. Amaya‐Guerra Mexico 15 372 1.2× 221 0.8× 146 0.8× 91 0.9× 72 1.0× 40 556
Luz María Paucar‐Menacho Peru 16 408 1.4× 275 1.0× 252 1.4× 89 0.9× 103 1.5× 56 701
Ajibola Bamikole Oyedeji South Africa 16 427 1.4× 344 1.2× 263 1.5× 47 0.5× 91 1.3× 30 712
Elijah Heka Kamau Kenya 5 379 1.3× 343 1.2× 296 1.6× 50 0.5× 116 1.6× 7 675
James Pan United States 15 324 1.1× 434 1.5× 290 1.6× 80 0.8× 36 0.5× 30 651

Countries citing papers authored by Habtu Shumoy

Since Specialization
Citations

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

Fields of papers citing papers by Habtu Shumoy

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Habtu Shumoy

This figure shows the co-authorship network connecting the top 25 collaborators of Habtu Shumoy. A scholar is included among the top collaborators of Habtu Shumoy 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 Habtu Shumoy. Habtu Shumoy 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.
Shumoy, Habtu, et al.. (2023). Physicochemical determinants and mechanisms of the hard‐to‐cook problem of Senegalia seeds, overlooked wild legumes in the arid tropics. International Journal of Food Science & Technology. 58(4). 1891–1901. 3 indexed citations
2.
Shumoy, Habtu, Joachim J. Schouteten, Xavier Gellynck, et al.. (2022). Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods. 11(3). 383–383. 33 indexed citations
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Shumoy, Habtu, et al.. (2021). Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges. Foods. 10(7). 1635–1635. 17 indexed citations
8.
Shumoy, Habtu, Joachim J. Schouteten, Xavier Gellynck, et al.. (2021). Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. Food Chemistry. 358. 129809–129809. 54 indexed citations
9.
Shumoy, Habtu, Charles Parkouda, Ismail Ayoade Odetokun, et al.. (2020). Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso. Food Research International. 138(Pt B). 109810–109810. 11 indexed citations
10.
Teka, Tilahun A., Negussie Retta, Geremew Bultosa, et al.. (2020). Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. Food Bioscience. 37. 100732–100732. 3 indexed citations
11.
Shumoy, Habtu, Filip Van Bockstaele, Dilara Devecioğlu, & Katleen Raes. (2018). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food Chemistry. 264. 34–40. 38 indexed citations
12.
Muleya, Molly, Habtu Shumoy, Maud Muchuweti, Peter Vandamme, & Katleen Raes. (2018). Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. Innovative Food Science & Emerging Technologies. 47. 390–398. 25 indexed citations
13.
Muleya, Molly, Habtu Shumoy, Maud Muchuweti, Peter Vandamme, & Katleen Raes. (2017). Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe. Food Research International. 103. 361–370. 32 indexed citations
14.
Shumoy, Habtu, et al.. (2017). Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability. Food Research International. 102. 93–100. 17 indexed citations
15.
Shumoy, Habtu & Katleen Raes. (2017). Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?. Plant Foods for Human Nutrition. 72(4). 335–344. 32 indexed citations
16.
Shumoy, Habtu & Katleen Raes. (2017). In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera. Food Chemistry. 229. 381–387. 41 indexed citations
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Shumoy, Habtu, et al.. (2017). Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis. 58. 52–59. 50 indexed citations
19.
Muleya, Molly, Habtu Shumoy, Maud Muchuweti, Peter Vandamme, & Katleen Raes. (2016). Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge. Journal of Agricultural and Food Chemistry. 64(40). 7615–7621. 24 indexed citations
20.
Shumoy, Habtu & Katleen Raes. (2016). Antioxidant Potentials and Phenolic Composition of Tef Varieties: An Indigenous Ethiopian Cereal. Cereal Chemistry. 93(5). 465–470. 45 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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2026