Mathurin Coffi Nago

946 total citations
35 papers, 760 citations indexed

About

Mathurin Coffi Nago is a scholar working on Ecology, Evolution, Behavior and Systematics, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Mathurin Coffi Nago has authored 35 papers receiving a total of 760 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Ecology, Evolution, Behavior and Systematics, 14 papers in Food Science and 12 papers in Nutrition and Dietetics. Recurrent topics in Mathurin Coffi Nago's work include Agriculture and Rural Development Research (14 papers), Food composition and properties (11 papers) and Cassava research and cyanide (9 papers). Mathurin Coffi Nago is often cited by papers focused on Agriculture and Rural Development Research (14 papers), Food composition and properties (11 papers) and Cassava research and cyanide (9 papers). Mathurin Coffi Nago collaborates with scholars based in Benin, France and Denmark. Mathurin Coffi Nago's co-authors include Joseph D. Hounhouigan, Christian Mestres, Noël Akissoé, Sègla Wilfrid Padonou, Paulin Azokpota, Mogens Jakobsen, Dennis Sandris Nielsen, Françoise Matencio, Line Thorsen and N.T. Annan and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Food Microbiology.

In The Last Decade

Mathurin Coffi Nago

32 papers receiving 647 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mathurin Coffi Nago Benin 18 445 313 310 152 87 35 760
Noël Akissoé Benin 20 545 1.2× 393 1.3× 292 0.9× 186 1.2× 86 1.0× 67 909
N.T. Annan Ghana 15 574 1.3× 260 0.8× 184 0.6× 114 0.8× 146 1.7× 23 793
Bréhima Diawara Burkina Faso 18 550 1.2× 260 0.8× 286 0.9× 217 1.4× 259 3.0× 43 913
B. Diawara Burkina Faso 15 557 1.3× 258 0.8× 262 0.8× 236 1.6× 224 2.6× 21 879
G. Campbell‐Platt United Kingdom 12 507 1.1× 185 0.6× 225 0.7× 147 1.0× 183 2.1× 28 839
B. L. Fetuga Nigeria 17 274 0.6× 178 0.6× 439 1.4× 139 0.9× 63 0.7× 87 871
Bridget Okiemute Omafuvbe Nigeria 12 342 0.8× 102 0.3× 168 0.5× 215 1.4× 108 1.2× 24 567
Elena Sánchez‐Zapata Spain 10 396 0.9× 387 1.2× 351 1.1× 33 0.2× 123 1.4× 13 819
N. A. Amusa Nigeria 18 188 0.4× 85 0.3× 468 1.5× 46 0.3× 69 0.8× 50 821
M. Egounlety Benin 10 310 0.7× 250 0.8× 241 0.8× 35 0.2× 120 1.4× 11 566

Countries citing papers authored by Mathurin Coffi Nago

Since Specialization
Citations

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

Fields of papers citing papers by Mathurin Coffi Nago

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mathurin Coffi 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 Mathurin Coffi Nago. The network helps show where Mathurin Coffi Nago may publish in the future.

Co-authorship network of co-authors of Mathurin Coffi Nago

This figure shows the co-authorship network connecting the top 25 collaborators of Mathurin Coffi Nago. A scholar is included among the top collaborators of Mathurin Coffi 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 Mathurin Coffi Nago. Mathurin Coffi Nago 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.
Janvier, M., et al.. (2018). Production et qualité nutritionnelle des épis de maïs frais bouillis consommés au Bénin. International Journal of Biological and Chemical Sciences. 11(5). 2378–2378. 3 indexed citations
2.
Azokpota, Paulin, et al.. (2011). EVALUATION OF YANYANKU PROCESSING, AN ADDITIVE USED AS STARTER CULTURE TO PRODUCE FERMENTED FOOD CONDIMENTS IN BENIN. Journal of Food Processing and Preservation. 35(6). 813–821. 5 indexed citations
3.
Akissoé, Noël, Christian Mestres, Stephan Handschin, et al.. (2010). Microstructure and physico-chemical bases of textural quality of yam products. LWT. 44(1). 321–329. 20 indexed citations
4.
Padonou, Sègla Wilfrid, Dennis Sandris Nielsen, Noël Akissoé, et al.. (2010). Development of starter culture for improved processing of Lafun, an African fermented cassava food product. Journal of Applied Microbiology. 109(4). 1402–1410. 26 indexed citations
5.
Padonou, Sègla Wilfrid, Joseph D. Hounhouigan, & Mathurin Coffi Nago. (2009). Physical, chemical and microbiological characteristics of lafun produced in Benin. AFRICAN JOURNAL OF BIOTECHNOLOGY. 8(14). 3320–3325. 17 indexed citations
6.
Mestres, Christian, et al.. (2009). Effect of processing conditions on cyanide content and colour of cassava flours from West Africa. African Journal of Food Science. 3(1). 1–6. 18 indexed citations
7.
Padonou, Sègla Wilfrid, Dennis Sandris Nielsen, Joseph D. Hounhouigan, et al.. (2009). The microbiota of Lafun, an African traditional cassava food product. International Journal of Food Microbiology. 133(1-2). 22–30. 60 indexed citations
8.
Akissoé, Noël, Christian Mestres, Joseph D. Hounhouigan, & Mathurin Coffi Nago. (2009). SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS. Journal of Food Processing and Preservation. 33. 75–90. 15 indexed citations
9.
Azokpota, Paulin, et al.. (2009). Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis. Journal of the Science of Food and Agriculture. 90(3). 438–444. 17 indexed citations
10.
Padonou, Sègla Wilfrid, Ulrich Schillinger, Dennis Sandris Nielsen, et al.. (2009). Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 60(9). 2193–2198. 38 indexed citations
11.
Azokpota, Paulin, Joseph D. Hounhouigan, N.T. Annan, Mathurin Coffi Nago, & Mogens Jakobsen. (2007). Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin. World Journal of Microbiology and Biotechnology. 24(6). 879–885. 26 indexed citations
12.
Azokpota, Paulin, Joseph D. Hounhouigan, & Mathurin Coffi Nago. (2006). Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin. International Journal of Food Microbiology. 107(3). 304–309. 97 indexed citations
13.
Mestres, Christian, Mathurin Coffi Nago, K. Hell, et al.. (2004). Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin. Journal of Stored Products Research. 40(5). 575–585. 29 indexed citations
14.
Nago, Mathurin Coffi, et al.. (2001). Innovations et diffusion de produits alimentaires en Afrique : l'attiéké au Bénin.. Agritrop (Cirad). 3 indexed citations
15.
Nago, Mathurin Coffi, et al.. (2001). Consommation alimentaire des ménages urbains au Bénin. Agritrop (Cirad).
16.
Akissoé, Noël, et al.. (2001). Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product. Tropical Science. 27 indexed citations
17.
Nago, Mathurin Coffi, et al.. (2000). Un exemple d'intégration des femmes dans la filière du néré : production et commercialisation de l'afitin fon dans la région d'Abomey-Bohicon au Bénin.. Agritrop (Cirad). 9 indexed citations
18.
Mestres, Christian, et al.. (1999). L'aklui sec : un nouveau produit de petit déjeuner prêt à l'emploi : expérience d'une production artisanale au Bénin. Agritrop (Cirad). 1 indexed citations
19.
Nago, Mathurin Coffi, et al.. (1998). La transformation alimentaire traditionnelle des racines et tubercules au Benin. 4 indexed citations
20.
Hounhouigan, Joseph D., et al.. (1992). Production and quality of maize-based fermented dough in Benin urban area.. Socio-Environmental Systems Modeling. 9–18. 7 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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