J. O. Akingbala

1.7k total citations
58 papers, 1.3k citations indexed

About

J. O. Akingbala is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, J. O. Akingbala has authored 58 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Nutrition and Dietetics, 30 papers in Plant Science and 26 papers in Food Science. Recurrent topics in J. O. Akingbala's work include Food composition and properties (33 papers), Cassava research and cyanide (14 papers) and Proteins in Food Systems (8 papers). J. O. Akingbala is often cited by papers focused on Food composition and properties (33 papers), Cassava research and cyanide (14 papers) and Proteins in Food Systems (8 papers). J. O. Akingbala collaborates with scholars based in Nigeria, Trinidad and Tobago and United States. J. O. Akingbala's co-authors include Gbekeloluwa Oguntimein, Kolawole O. Falade, L. W. Rooney, Robert Ndjouenkeu, J. M. Faubion, Samson Agboola, Francisco M. Goycoolea, Samuel Ayofemi Olalekan Adeyeye, I.A. Adeyemi and L.O. Sanni and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

J. O. Akingbala

58 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
J. O. Akingbala Nigeria 23 783 741 609 111 58 58 1.3k
A.A. Adebowale Nigeria 22 851 1.1× 1.0k 1.4× 764 1.3× 84 0.8× 38 0.7× 72 1.6k
P.I. Akubor Nigeria 18 736 0.9× 632 0.9× 489 0.8× 170 1.5× 27 0.5× 54 1.2k
Perla Osorio‐Díaz Mexico 25 926 1.2× 1.2k 1.7× 622 1.0× 73 0.7× 43 0.7× 59 1.6k
I.A. Adeyemi Nigeria 17 538 0.7× 512 0.7× 435 0.7× 89 0.8× 24 0.4× 47 956
T.A. Shittu Nigeria 17 823 1.1× 789 1.1× 511 0.8× 65 0.6× 48 0.8× 78 1.4k
P. Haridas Rao India 20 680 0.9× 949 1.3× 499 0.8× 42 0.4× 50 0.9× 55 1.3k
S. Mahadevamma India 12 490 0.6× 573 0.8× 443 0.7× 34 0.3× 27 0.5× 15 981
Fadi Aramouni United States 24 1.1k 1.4× 830 1.1× 501 0.8× 37 0.3× 81 1.4× 50 1.6k
P. Z. Bassinello Brazil 24 596 0.8× 667 0.9× 857 1.4× 153 1.4× 40 0.7× 138 1.5k
A. I. Ihekoronye Nigeria 5 440 0.6× 430 0.6× 436 0.7× 133 1.2× 22 0.4× 11 937

Countries citing papers authored by J. O. Akingbala

Since Specialization
Citations

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

Fields of papers citing papers by J. O. Akingbala

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J. O. Akingbala. 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 J. O. Akingbala. The network helps show where J. O. Akingbala may publish in the future.

Co-authorship network of co-authors of J. O. Akingbala

This figure shows the co-authorship network connecting the top 25 collaborators of J. O. Akingbala. A scholar is included among the top collaborators of J. O. Akingbala 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 J. O. Akingbala. J. O. Akingbala 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.
Akingbala, J. O., et al.. (2022). Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour. SHILAP Revista de lepidopterología. 14(1). 116–123. 1 indexed citations
2.
Adeyeye, Samuel Ayofemi Olalekan & J. O. Akingbala. (2015). Physico-Chemical and Functional Properties of Cookies Produced from Sweet Potato- Maize Flour Blends. Food science and quality management. 43. 48–57. 5 indexed citations
3.
Falade, Kolawole O., et al.. (2012). Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps. Food and Nutrition Sciences. 3(2). 224–232. 22 indexed citations
4.
Falade, Kolawole O., et al.. (2009). Effect of packaging on physical, chemical and sensory attributes of coconut water during storage.. Journal of Food Agriculture & Environment. 7(1). 62–65. 3 indexed citations
5.
Falade, Kolawole O., et al.. (2009). Physicochemical properties of twenty‐one Caribbean sweet potato cultivars. International Journal of Food Science & Technology. 44(9). 1696–1704. 81 indexed citations
6.
Akingbala, J. O., et al.. (2007). Effect of drying and storage on flavour quality of orange (Citrus cinensis, Linn, Osbeck) peel for cupcakes.. International journal of food, agriculture and environment. 5(2). 78–82. 3 indexed citations
7.
Akingbala, J. O., et al.. (2005). Added benefits of combined organic and mineral phosphate fertilizers applied to maize and melon. International journal of food, agriculture and environment. 3(1). 75–80. 27 indexed citations
8.
Akingbala, J. O., et al.. (2003). Evaluation of breadfruit (Artocarpus communis) in traditional stiff porridge foods. Journal of Food Agriculture & Environment. 1(2). 54–59. 19 indexed citations
9.
McWATTERS, K.H., et al.. (2002). Functional characterization of flour of selected cowpea (Vigna unguiculata) varieties: canonical discriminant analysis. Food Chemistry. 79(3). 381–386. 9 indexed citations
10.
Ndjouenkeu, Robert, J. O. Akingbala, & Gbekeloluwa Oguntimein. (1997). Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.). Plant Foods for Human Nutrition. 51(3). 245–255. 38 indexed citations
11.
Adegoke, G. O., et al.. (1996). Influence of sundrying on the chemical composition, aflatoxin content and fungal counts of two pepper varieties ?Capsicum annum andCapsicum frutescens. Plant Foods for Human Nutrition. 49(2). 113–117. 28 indexed citations
12.
Ndjouenkeu, Robert, et al.. (1996). Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides. Carbohydrate Polymers. 29(3). 263–269. 99 indexed citations
13.
Akingbala, J. O., et al.. (1995). Physico-chemical properties and acceptability of yam flour substituted with soy flour. Plant Foods for Human Nutrition. 48(1). 73–80. 34 indexed citations
14.
Akingbala, J. O., et al.. (1994). Evaluation of amaranth grains for ogi manufacture. Plant Foods for Human Nutrition. 46(1). 19–26. 23 indexed citations
15.
Akingbala, J. O.. (1991). Effect of processing on flavonoids in millet (Pennisetum americanum) flour. Europe PMC (PubMed Central). 68(2). 180–183. 15 indexed citations
16.
Akingbala, J. O., Gbekeloluwa Oguntimein, & Adebayo Abass. (1991). Effect of processing methods on quality and acceptability of fufu from low cyanide cassava. Journal of the Science of Food and Agriculture. 57(1). 151–154. 29 indexed citations
17.
Ilori, Matthew O., et al.. (1990). Effect of grain bed thickness, duration of steeping and germination on the malting properties of improved Nigerian sorghum varieties.. LWT. 23(6). 505–512. 6 indexed citations
18.
Akingbala, J. O.. (1982). Effect of physicochemical properties of sorghum starch and endosperm on the quality of a traditional African food. OakTrust (Texas A&M University Libraries). 6 indexed citations
19.
Earp, C. F., et al.. (1981). Evaluation of several methods to determine tannins in sorghums with varying kernel characteristics. 53 indexed citations
20.
Akingbala, J. O., L. W. Rooney, & J. M. Faubion. (1981). A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food. Journal of Food Science. 46(5). 1523–1526. 70 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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