M.O. Iwe

758 total citations
26 papers, 594 citations indexed

About

M.O. Iwe is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, M.O. Iwe has authored 26 papers receiving a total of 594 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Nutrition and Dietetics, 9 papers in Food Science and 6 papers in Plant Science. Recurrent topics in M.O. Iwe's work include Food composition and properties (15 papers), Polysaccharides Composition and Applications (4 papers) and Proteins in Food Systems (3 papers). M.O. Iwe is often cited by papers focused on Food composition and properties (15 papers), Polysaccharides Composition and Applications (4 papers) and Proteins in Food Systems (3 papers). M.O. Iwe collaborates with scholars based in Nigeria, Pakistan and Netherlands. M.O. Iwe's co-authors include P.O. Ngoddy, D.J. van Zuilichem, W. Stolp, E.N.T. Akobundu, M. A. Akpapunam and Gerrit Gort and has published in prestigious journals such as Journal of Food Engineering, LWT and Plant Foods for Human Nutrition.

In The Last Decade

M.O. Iwe

25 papers receiving 507 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M.O. Iwe Nigeria	14	427	351	230	37	35	26	594
Shonisani Eugenia Ramashia South Africa	15	368 0.9×	355 1.0×	268 1.2×	38 1.0×	31 0.9×	39	649
Arzu Başman Türkiye	17	670 1.6×	566 1.6×	247 1.1×	48 1.3×	24 0.7×	27	855
Mehmet Murat Karaoğlu Türkiye	14	298 0.7×	255 0.7×	168 0.7×	50 1.4×	12 0.3×	47	482
Pragati Kaushal India	8	404 0.9×	440 1.3×	202 0.9×	41 1.1×	29 0.8×	11	665
Y. N. Njintang Cameroon	10	295 0.7×	335 1.0×	140 0.6×	30 0.8×	18 0.5×	12	472
Dimitrios Sabanis Greece	9	548 1.3×	371 1.1×	129 0.6×	27 0.7×	21 0.6×	10	636
Abiodun Adekunle Olapade Nigeria	13	286 0.7×	238 0.7×	252 1.1×	19 0.5×	33 0.9×	37	472
Daniel Njoroge Kenya	11	239 0.6×	361 1.0×	328 1.4×	29 0.8×	13 0.4×	26	559
Mamudu Halidu Badau Nigeria	12	237 0.6×	262 0.7×	199 0.9×	26 0.7×	12 0.3×	42	482
N. M. Edwards Canada	15	763 1.8×	493 1.4×	410 1.8×	17 0.5×	15 0.4×	20	934

Countries citing papers authored by M.O. Iwe

Since Specialization

Citations

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

Fields of papers citing papers by M.O. Iwe

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M.O. Iwe

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Iwe, M.O., et al.. (2024). Production and evaluation of the physicochemical and antioxidant properties of fruit jam from star fruit, hog plum and black plum. EUREKA Life Sciences. 41–52. 1 indexed citations

Iwe, M.O., et al.. (2020). Comparative Evaluation of Blood Glucose Regulating Potential of CocaCola Zero Coke and Common Coke. Nigerian Food Journal. 38(1). 1–8.

Iwe, M.O., et al.. (2016). Drying Rate of Selected Varieties of Cassava at Different Times of Harvest- A Response Surface Study. British Journal of Applied Science & Technology. 13(5). 1–12. 2 indexed citations

Iwe, M.O., et al.. (2015). Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal. 33(1). 12–17. 63 indexed citations

Iwe, M.O., et al.. (2015). Micronutrient evaluation of fortified soymilk from sprouted whole soybean for complementary feeding using response surface methodology. 1(1). 16–25. 4 indexed citations

Iwe, M.O., et al.. (2014). Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour. Nigerian Food Journal. 32(2). 1–7. 12 indexed citations

Iwe, M.O., et al.. (2010). Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria.. Nigerian Food Journal. 25(2). 12 indexed citations

Akobundu, E.N.T., et al.. (2009). Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities. Pakistan Journal of Nutrition. 8(5). 558–567. 35 indexed citations

Iwe, M.O., et al.. (2004). Physicochemical Properties of Cissus Gum Powder Extracted with the Aid of Edible Starches. Plant Foods for Human Nutrition. 59(4). 161–168. 17 indexed citations

10.

Iwe, M.O., D.J. van Zuilichem, & W. Stolp. (2004). EXTRUSION ON SOY-SWEET POTATO: EFFECT OF EXTRUSION COOKING OF SOY-SWEET POTATO MIXTURES ON AVAILABLE LYSINE CONTENT AND BROWNING INDEX OF EXTRUDATES. 62. 143–150. 1 indexed citations

11.

Iwe, M.O.. (2002). Proximate, Physical And Sensory Properties Of Soy-Sweet Potato Flour Cookie.. Global Journal of Pure and Applied Sciences. 8(2). 9 indexed citations

12.

Iwe, M.O., et al.. (2001). Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours. LWT. 34(2). 71–75. 52 indexed citations

13.

Iwe, M.O.. (2000). Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis. Plant Foods for Human Nutrition. 55(2). 169–184. 23 indexed citations

14.

Iwe, M.O., D.J. van Zuilichem, & P.O. Ngoddy. (2000). Color of single-screw extruded blends of soy-sweet potato flour – A response surface analysis. Plant Foods for Human Nutrition. 55(2). 159–168. 9 indexed citations

15.

Iwe, M.O. & P.O. Ngoddy. (2000). EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES. Journal of Food Processing and Preservation. 24(6). 453–463. 13 indexed citations

16.

Iwe, M.O.. (1998). Effects of extrusion cooking on functional properties of mixtures of full-fat soy and sweet potato. Plant Foods for Human Nutrition. 53(1). 37–46. 27 indexed citations

17.

Iwe, M.O. & P.O. Ngoddy. (1998). Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends. Plant Foods for Human Nutrition. 53(2). 121–132. 38 indexed citations

18.

Iwe, M.O., et al.. (1998). Behaviour of gelatinisation and viscosity in soy-sweet potato mixtures by single screw extrusion: A response surface analysis. Journal of Food Engineering. 38(3). 369–379. 23 indexed citations

19.

Iwe, M.O.. (1996). Effects of drying methods, moisture, pH, electrolytes and shear rate on viscosity of cissus populnea (Okoho) gum. Discovery and Innovation. 8(4). 311–315. 2 indexed citations

20.

Iwe, M.O., et al.. (1992). Functional and sensory properties of soybean and sweet potato flour mixtures.. LWT. 25(6). 569–573. 17 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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