Mary Omwamba

483 total citations
27 papers, 328 citations indexed

About

Mary Omwamba is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Mary Omwamba has authored 27 papers receiving a total of 328 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 14 papers in Nutrition and Dietetics and 11 papers in Plant Science. Recurrent topics in Mary Omwamba's work include Food composition and properties (12 papers), Polysaccharides Composition and Applications (7 papers) and Food and Agricultural Sciences (4 papers). Mary Omwamba is often cited by papers focused on Food composition and properties (12 papers), Polysaccharides Composition and Applications (7 papers) and Food and Agricultural Sciences (4 papers). Mary Omwamba collaborates with scholars based in Kenya, Ethiopia and China. Mary Omwamba's co-authors include John Masani Nduko, Symon M. Mahungu, Qiuhui Hu, Qiuhui Hu, Guiju Sun, B. Chikamai, Joseph O. Anyango and Amy Girard and has published in prestigious journals such as Journal of Food Science, European Food Research and Technology and Food Science & Nutrition.

In The Last Decade

Mary Omwamba

26 papers receiving 318 citations

Peers

Mary Omwamba

FS

ND

PS

BIOCH

MB

Joel Ndife Nigeria

H.A. Bakare Nigeria

Babatunde Olawoye Nigeria

Sonia Cozzano Uruguay

Fernanda Teixeira Macagnan Brazil

Anna Wirkijowska Poland

Mariasole Cervini Italy

Atinder Ghumman India

Ján Mareček Slovakia

Emmanuel Kehinde Oke Nigeria

Joel Ndife Nigeria

Mary Omwamba

231 ×1.2

FS

196 ×1.3

ND

128 ×1.1

PS

36 ×0.6

BIOCH

25 ×0.7

MB

Citations per year, relative to Mary Omwamba Mary Omwamba (= 1×) peers Joel Ndife

Countries citing papers authored by Mary Omwamba

Since Specialization

Citations

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

Fields of papers citing papers by Mary Omwamba

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mary Omwamba

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

All Works

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20 of 20 papers shown

1.

Omwamba, Mary, et al.. (2024). Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough. Food and Nutrition Sciences. 15(4). 298–312. 2 indexed citations

2.

Omwamba, Mary, et al.. (2023). Gum arabic and soy protein concentrate as binding agents on quality and nutritional properties of mushroom-based sausage analogues. Food and Humanity. 1. 1627–1636. 4 indexed citations

3.

Omwamba, Mary, et al.. (2022). Optimization of Extrusion Cooking Variables for Production of Protein Enriched Maize-Cassava Leaf Composite Instant Porridge Flour. International journal of food science and agriculture. 6(1). 93–106. 7 indexed citations

4.

Anyango, Joseph O., et al.. (2022). Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread. Journal of Food and Nutrition Sciences. 10(3). 86–86. 3 indexed citations

5.

Anyango, Joseph O., et al.. (2022). Effect of Pre-Gelatinization Conditions on the Total Oxalate Content and Techno-Functional Properties of Taro (Colocasia esculenta) Flour. Food and Nutrition Sciences. 13(6). 511–525. 1 indexed citations

6.

Omwamba, Mary, et al.. (2022). Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf. Journal of Food Safety. 42(3). 13 indexed citations

7.

Omwamba, Mary, et al.. (2021). Influence of Gum Arabic from Acacia Senegal var. kerensis on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches. Food and Nutrition Sciences. 12(11). 1098–1115. 3 indexed citations

8.

Nduko, John Masani, et al.. (2021). Effect of hermetic Purdue Improved Crop Storage (PICS) bag on chemical and anti-nutritional properties of common Bean (Phaseolus vulgaris L.) varieties during storage. Current Research in Food Science. 5. 107–116. 4 indexed citations

9.

Omwamba, Mary, et al.. (2021). Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour. Food Science & Nutrition. 9(11). 6343–6352. 60 indexed citations

10.

Omwamba, Mary, et al.. (2019). Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences. 10(11). 1334–1343. 5 indexed citations

11.

Omwamba, Mary, et al.. (2018). Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique. Food and Nutrition Sciences. 9(5). 556–571. 7 indexed citations

12.

Chikamai, B., et al.. (2018). Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis. Food Science & Nutrition. 6(2). 474–482. 15 indexed citations

13.

Omwamba, Mary, et al.. (2017). Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits. Food and Nutrition Sciences. 8(10). 912–935. 1 indexed citations

14.

Chikamai, B., et al.. (2016). Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences. 7(11). 977–988. 6 indexed citations

15.

Omwamba, Mary & Symon M. Mahungu. (2014). Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour. Food and Nutrition Sciences. 5(14). 1309–1317. 40 indexed citations

16.

Omwamba, Mary, et al.. (2014). Effect of texturized soy protein on quality characteristics of beef samosas. International Journal of Food Studies. 3(1). 74–81. 9 indexed citations

17.

Omwamba, Mary, et al.. (2010). Antioxidant activity in barley grains roasted in a microwave oven under conditions optimized using response surface methodology. Journal of Food Science. 1 indexed citations

18.

Omwamba, Mary & Qiuhui Hu. (2009). Antioxidant Activity in Barley ( Hordeum Vulgare L.) Grains Roasted in a Microwave Oven under Conditions Optimized Using Response Surface Methodology. Journal of Food Science. 75(1). C66–73. 35 indexed citations

19.

Omwamba, Mary & Qiuhui Hu. (2009). Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting. European Food Research and Technology. 229(6). 907–914. 31 indexed citations

20.

Omwamba, Mary, et al.. (2007). Utilization of orange-fleshed sweet potato flour in development of a suitable flour blend for complementary infant food. 7(1). 1–13. 2 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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