J. O. Igene

1.4k total citations
23 papers, 1.1k citations indexed

About

J. O. Igene is a scholar working on Animal Science and Zoology, Nutrition and Dietetics and Food Science. According to data from OpenAlex, J. O. Igene has authored 23 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Animal Science and Zoology, 8 papers in Nutrition and Dietetics and 7 papers in Food Science. Recurrent topics in J. O. Igene's work include Meat and Animal Product Quality (14 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Animal Nutrition and Physiology (3 papers). J. O. Igene is often cited by papers focused on Meat and Animal Product Quality (14 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Animal Nutrition and Physiology (3 papers). J. O. Igene collaborates with scholars based in Nigeria, United States and Benin. J. O. Igene's co-authors include A. M. Pearson, James Gray, Jennifer King, Smith Etareri Evivie, Guicheng Huo, Xin Bian, Steven D. Aust, R. A. Merkel, T.H. Coleman and Kiyoshi Yamauchi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Animal Science.

In The Last Decade

J. O. Igene

21 papers receiving 967 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. Igene Nigeria 13 788 341 245 225 196 23 1.1k
Karl‐Otto Honikel Germany 4 569 0.7× 249 0.7× 244 1.0× 109 0.5× 127 0.6× 5 818
A.M. SALIH United States 12 558 0.7× 192 0.6× 142 0.6× 111 0.5× 94 0.5× 18 743
Joseph C. Cordray United States 15 687 0.9× 442 1.3× 156 0.6× 120 0.5× 109 0.6× 37 926
P. J. A. Sheehy Ireland 13 880 1.1× 194 0.6× 144 0.6× 163 0.7× 63 0.3× 19 1.1k
Maria Mielnik Norway 13 540 0.7× 240 0.7× 146 0.6× 87 0.4× 148 0.8× 21 800
Władysław Migdał Poland 16 357 0.5× 270 0.8× 190 0.8× 148 0.7× 67 0.3× 73 818
R. N. Sayre United States 21 548 0.7× 352 1.0× 139 0.6× 453 2.0× 54 0.3× 37 1.3k
Xujian Qiu China 15 315 0.4× 334 1.0× 208 0.8× 79 0.4× 47 0.2× 26 712
Birol Kılıç Türkiye 17 501 0.6× 433 1.3× 218 0.9× 121 0.5× 62 0.3× 49 767
Hye-Jeong Yun South Korea 14 381 0.5× 375 1.1× 164 0.7× 55 0.2× 92 0.5× 44 1.0k

Countries citing papers authored by J. O. Igene

Since Specialization
Citations

This map shows the geographic impact of J. O. Igene'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. Igene 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. Igene more than expected).

Fields of papers citing papers by J. O. Igene

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of J. O. Igene. A scholar is included among the top collaborators of J. O. Igene 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. Igene. J. O. Igene 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
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Igene, J. O., et al.. (2018). Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products. Asian Food Science Journal. 6(2). 1–12. 3 indexed citations
4.
Akanbi, Charles Taiwo, et al.. (2017). Optimization of Drying-Infusion-Drying Processes in Kilishi Production. Journal of Applied Life Sciences International. 12(4). 1–16.
5.
Igene, J. O., et al.. (2013). Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs. Journal of Applied and Natural Science. 5(2). 482–487. 13 indexed citations
6.
Igene, J. O., et al.. (2002). Development of hamburger using full fat soybean flour. Global Journal of Agricultural Sciences. 1(2). 4 indexed citations
7.
Igene, J. O., et al.. (1999). Evaluation of Clarias Anguillaris Treated with Spice (Piper guineense) for Washed Mince and Kamaboko-Type Product. Journal of Food Composition and Analysis. 12(4). 315–322. 20 indexed citations
8.
Igene, J. O., et al.. (1995). Yield and storage stability of patties from pre‐rigor beef previously dipped in potassium sorbate and ginger solutions. International Journal of Food Science & Technology. 30(1). 65–70. 6 indexed citations
9.
Nkama, I., et al.. (1994). Traditional production and chemical composition ofNdaleyi, a Nigerian fermented pearl millet food. Plant Foods for Human Nutrition. 46(2). 109–116. 3 indexed citations
10.
Igene, J. O., et al.. (1992). Fungi associated with stored unprocessed cowpea and groundnut varieties available in Borno State, Nigeria.. PubMed. 36(4). 338–45. 1 indexed citations
11.
Igene, J. O., et al.. (1990). Preliminary studies on the traditional processing of Kilishi. Journal of the Science of Food and Agriculture. 50(1). 89–98. 32 indexed citations
12.
Igene, J. O.. (1988). Lipid, fatty acid composition and storage stability of kilishi, a sun-dried meat product.. Tropical Science. 28(3). 153–161. 10 indexed citations
13.
Igene, J. O., et al.. (1986). Effect of processing methods on product characteristics, lipid, fatty acid composition and oxidative stability of smoke‐dried beef. Journal of the Science of Food and Agriculture. 37(8). 818–824. 2 indexed citations
14.
Igene, J. O., et al.. (1985). Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat. Food Chemistry. 18(1). 1–18. 74 indexed citations
15.
Igene, J. O., Kiyoshi Yamauchi, A. M. Pearson, James Gray, & Steven D. Aust. (1985). Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken. Journal of Agricultural and Food Chemistry. 33(3). 364–367. 70 indexed citations
16.
Igene, J. O., et al.. (1984). Nutritional and Bacteriological Characteristics of Tsire-Type Suya, a Popular Nigerian Meat Product. Journal of Food Protection. 47(3). 193–196. 14 indexed citations
17.
Shorland, F. B., et al.. (1981). Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage. Journal of Agricultural and Food Chemistry. 29(4). 863–871. 14 indexed citations
18.
Igene, J. O.. (1980). Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chemistry. 5(4). 263–276. 107 indexed citations
19.
Igene, J. O. & A. M. Pearson. (1979). ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS. Journal of Food Science. 44(5). 1285–1290. 220 indexed citations
20.
Igene, J. O., Jennifer King, A. M. Pearson, & James Gray. (1979). Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat. Journal of Agricultural and Food Chemistry. 27(4). 838–842. 188 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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