Noël Akissoé

1.2k total citations
67 papers, 909 citations indexed

About

Noël Akissoé is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Noël Akissoé has authored 67 papers receiving a total of 909 indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 27 papers in Nutrition and Dietetics and 26 papers in Plant Science. Recurrent topics in Noël Akissoé's work include Food composition and properties (22 papers), African Botany and Ecology Studies (22 papers) and Agriculture and Rural Development Research (18 papers). Noël Akissoé is often cited by papers focused on Food composition and properties (22 papers), African Botany and Ecology Studies (22 papers) and Agriculture and Rural Development Research (18 papers). Noël Akissoé collaborates with scholars based in Benin, France and Netherlands. Noël Akissoé's co-authors include Joseph D. Hounhouigan, Christian Mestres, Mathurin Coffi Nago, Mohamed M. Soumanou, M.A.J.S. van Boekel, Anita R. Linnemann, Géneviève Fliedel, Victor Bienvenu Anihouvi, Françoise Matencio and Dennis Sandris Nielsen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Noël Akissoé

67 papers receiving 827 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Noël Akissoé Benin 20 545 393 292 186 95 67 909
P.I. Akubor Nigeria 18 736 1.4× 632 1.6× 489 1.7× 170 0.9× 47 0.5× 54 1.2k
Adéchola Pierre Polycarpe Kayodé Benin 17 361 0.7× 255 0.6× 356 1.2× 107 0.6× 72 0.8× 61 875
Mathurin Coffi Nago Benin 18 445 0.8× 313 0.8× 310 1.1× 152 0.8× 76 0.8× 35 760
Bréhima Diawara Burkina Faso 18 550 1.0× 260 0.7× 286 1.0× 217 1.2× 122 1.3× 43 913
W.O. Ellis Ghana 17 542 1.0× 434 1.1× 865 3.0× 99 0.5× 48 0.5× 58 1.4k
S. C. Achinewhu Nigeria 20 501 0.9× 287 0.7× 403 1.4× 220 1.2× 77 0.8× 56 983
A. I. Ihekoronye Nigeria 5 440 0.8× 430 1.1× 436 1.5× 133 0.7× 46 0.5× 11 937
I.A. Adeyemi Nigeria 17 538 1.0× 512 1.3× 435 1.5× 89 0.5× 49 0.5× 47 956
Adewale Olusegun Obadina Nigeria 21 786 1.4× 582 1.5× 534 1.8× 59 0.3× 42 0.4× 67 1.4k
Mojisola O. Adegunwa Nigeria 19 513 0.9× 535 1.4× 381 1.3× 60 0.3× 22 0.2× 66 929

Countries citing papers authored by Noël Akissoé

Since Specialization
Citations

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

Fields of papers citing papers by Noël Akissoé

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Noël Akissoé

This figure shows the co-authorship network connecting the top 25 collaborators of Noël Akissoé. A scholar is included among the top collaborators of Noël Akissoé 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 Noël Akissoé. Noël Akissoé 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.
Nuwamanya, Ephraim, Christophe Bugaud, Dominique Dufour, et al.. (2024). Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. Journal of the Science of Food and Agriculture. 104(8). 4561–4572. 2 indexed citations
2.
Forsythe, Lora, Béla Teeken, Sarah Mayanja, et al.. (2024). A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles. Journal of the Science of Food and Agriculture. 104(8). 4485–4497. 1 indexed citations
3.
Chadaré, Flora Josiane, et al.. (2023). Cross-approaches for advising cassava trait-preferences for boiling. Cogent Food & Agriculture. 9(1). 3 indexed citations
4.
Arufe, Santiago, et al.. (2023). Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. Journal of the Science of Food and Agriculture. 104(8). 4738–4745. 1 indexed citations
5.
Alamu, Emmanuel Oladeji, Michael Adesokan, Santiago Arufe, et al.. (2023). Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. Journal of the Science of Food and Agriculture. 104(8). 4626–4634. 4 indexed citations
6.
Mestres, Christian, Mark A. Taylor, Gordon J. McDougall, et al.. (2023). Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. Journal of the Science of Food and Agriculture. 104(8). 4652–4661. 2 indexed citations
7.
Alashi, Adeola M., et al.. (2023). Developments in research on the nutritional health-promoting properties of three traditional leafy vegetables commonly consumed in sub-Saharan Africa. Journal of Herbal Medicine. 40. 100668–100668. 3 indexed citations
8.
Janvier, M., Victor Bienvenu Anihouvi, Noël Akissoé, et al.. (2021). Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin. Journal of Aquatic Food Product Technology. 30(5). 549–560. 1 indexed citations
9.
Dahdouh, Layal, Julien Ricci, Yann Eméric Madodé, et al.. (2021). Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’. International Journal of Food Science & Technology. 56(9). 4615–4626. 3 indexed citations
10.
Padonou, Sègla Wilfrid, Désiré Gnanvossou, Thierry Tran, et al.. (2020). Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International Journal of Food Science & Technology. 56(3). 1278–1288. 3 indexed citations
11.
Forsythe, Lora, et al.. (2020). Boiled yam end‐user preferences and implications for trait evaluation. International Journal of Food Science & Technology. 56(3). 1447–1457. 23 indexed citations
12.
Rondet, Éric, Layal Dahdouh, Julien Ricci, et al.. (2020). Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari). International Journal of Food Science & Technology. 56(3). 1311–1321. 4 indexed citations
13.
Akissoé, Noël, et al.. (2017). Représentativité dans le choix des acteurs en recherche participative: cas de l'introduction de variétés hybrides de maïs Chinoises au Bénin. 21(2). 151–166. 1 indexed citations
14.
Linnemann, Anita R., et al.. (2017). Influence of roasting of shea kernels on their fat content and some quality characteristics of shea butter. Data Archiving and Networked Services (DANS). 6(1). 66–66. 8 indexed citations
15.
Akissoé, Noël, et al.. (2013). Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review. Critical Reviews in Food Science and Nutrition. 54(5). 673–686. 71 indexed citations
16.
Thorsen, Line, Dennis Sandris Nielsen, Paulin Azokpota, et al.. (2013). Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin. International Journal of Food Microbiology. 163(2-3). 231–238. 28 indexed citations
17.
Akissoé, Noël, Victor Bienvenu Anihouvi, B. C. Ahohuendo, et al.. (2012). Endogenous Knowledge of Four Leafy Vegetables Used by Rural Populations in Benin. Ecology of Food and Nutrition. 51(1). 22–39. 8 indexed citations
18.
Hell, Kerstin, et al.. (2010). Diversity and nutritional value of foods consumed by children in two agro-ecological zones of Benin.. African Journal of Food Science. 4(4). 184–191. 11 indexed citations
19.
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
20.
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

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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