O.B. Oyewole

2.2k total citations
69 papers, 1.4k citations indexed

About

O.B. Oyewole is a scholar working on Plant Science, Food Science and Nutrition and Dietetics. According to data from OpenAlex, O.B. Oyewole has authored 69 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Plant Science, 32 papers in Food Science and 25 papers in Nutrition and Dietetics. Recurrent topics in O.B. Oyewole's work include Cassava research and cyanide (33 papers), Food composition and properties (23 papers) and Probiotics and Fermented Foods (9 papers). O.B. Oyewole is often cited by papers focused on Cassava research and cyanide (33 papers), Food composition and properties (23 papers) and Probiotics and Fermented Foods (9 papers). O.B. Oyewole collaborates with scholars based in Nigeria, South Africa and United Kingdom. O.B. Oyewole's co-authors include S. A. Odunfa, A.M. Omemu, Samuel Ayofemi Olalekan Adeyeye, L.O. Sanni, Adewale Olusegun Obadina, A. Westby, Keith Tomlins, A.I. Sanni, Busie Maziya‐Dixon and A.A. Adebowale and has published in prestigious journals such as SHILAP Revista de lepidopterología, International Journal of Food Microbiology and Journal of the Science of Food and Agriculture.

In The Last Decade

O.B. Oyewole

67 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
O.B. Oyewole Nigeria 23 737 631 601 202 150 69 1.4k
Ogugua C. Aworh Nigeria 20 706 1.0× 593 0.9× 420 0.7× 197 1.0× 136 0.9× 45 1.4k
P. Z. Bassinello Brazil 24 596 0.8× 857 1.4× 667 1.1× 202 1.0× 153 1.0× 138 1.5k
Samuel Sefa‐Dedeh Ghana 24 1.1k 1.5× 800 1.3× 916 1.5× 170 0.8× 142 0.9× 58 1.8k
W.O. Ellis Ghana 17 542 0.7× 865 1.4× 434 0.7× 113 0.6× 99 0.7× 58 1.4k
Adewale Olusegun Obadina Nigeria 21 786 1.1× 534 0.8× 582 1.0× 165 0.8× 59 0.4× 67 1.4k
Wisdom Kofi Amoa‐Awua Ghana 21 891 1.2× 472 0.7× 376 0.6× 305 1.5× 216 1.4× 43 1.4k
Keith Tomlins United Kingdom 26 863 1.2× 1.0k 1.6× 558 0.9× 113 0.6× 57 0.4× 92 2.2k
Abdullahi H. El Tinay Sudan 28 1.1k 1.5× 1.3k 2.0× 1.1k 1.9× 261 1.3× 153 1.0× 66 2.3k
Neelam Khetarpaul India 23 775 1.1× 962 1.5× 975 1.6× 249 1.2× 31 0.2× 116 1.8k
A. Westby United Kingdom 22 475 0.6× 812 1.3× 386 0.6× 81 0.4× 51 0.3× 71 1.3k

Countries citing papers authored by O.B. Oyewole

Since Specialization
Citations

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

Fields of papers citing papers by O.B. Oyewole

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of O.B. Oyewole

This figure shows the co-authorship network connecting the top 25 collaborators of O.B. Oyewole. A scholar is included among the top collaborators of O.B. Oyewole 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 O.B. Oyewole. O.B. Oyewole 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.
2.
Adelusi, Oluwasola Abayomi, et al.. (2024). Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends. Journal of Food Processing and Preservation. 2024(1). 4 indexed citations
3.
Oyewole, O.B., et al.. (2018). Effect of spices on the microbiological quality of Hibiscus sabdariffa (zobo) drink and molecular characterization of the associated spoilage organisms. AFRICAN JOURNAL OF BIOTECHNOLOGY. 17(34). 1057–1061. 2 indexed citations
4.
Ezeokoli, Obinna T., Chibundu N. Ezekiel, Adewale Olusegun Obadina, et al.. (2017). Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria. International Journal of Food Microbiology. 258. 73–80. 29 indexed citations
5.
Adeyeye, Samuel Ayofemi Olalekan, et al.. (2015). A survey on traditional fish smoking in Lagos State, Nigeria. African Journal of Food Science. 9(2). 59–64. 6 indexed citations
6.
Wagenaar, Robert, et al.. (2014). Tuning and Harmonisation of Higher Education:The African Experience. University of Groningen research database (University of Groningen / Centre for Information Technology). 7 indexed citations
7.
Obadina, Adewale Olusegun, et al.. (2012). Effect of baking improvers on the quality of whole cassava biscuits. Journal of Food Science and Technology. 51(10). 2803–2808. 8 indexed citations
8.
Oyewole, O.B., et al.. (2010). Production of Ogi from germinated sorghum supplemented with soybeans. AFRICAN JOURNAL OF BIOTECHNOLOGY. 9(42). 7114–7121. 20 indexed citations
9.
Oyewole, O.B., et al.. (2009). Microbiological safety and quality assessment of some fermented cassava products (lafun, fufu, gari).. Scientific Research and Essays. 4(5). 432–435. 16 indexed citations
10.
Oyewole, O.B., et al.. (2009). Improvement of the hygienic quality of wet ‘fufu’ produced in South West Nigeria. Food Control. 21(5). 639–643. 11 indexed citations
11.
Oyewole, O.B., et al.. (2007). Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour. AFRICAN JOURNAL OF BIOTECHNOLOGY. 6(16). 20 indexed citations
12.
Omemu, A.M., et al.. (2007). Significance of yeasts in the fermentation of maize for ogi production. Food Microbiology. 24(6). 571–576. 84 indexed citations
13.
Sanni, L.O., et al.. (2006). Quality of flash and rotary dried fufu flour. CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research). 4. 74–78. 47 indexed citations
14.
Oyewole, O.B., et al.. (2006). Agro-food chains and sustainable livelihood: a case study of cassava marketing in Nigeria. 14. 107–115. 9 indexed citations
15.
Oyewole, O.B., et al.. (2006). Bio-preservative activities of Lactobacillus plantarum strains in fermenting Casssava ‘fufu’. AFRICAN JOURNAL OF BIOTECHNOLOGY. 5(8). 620–623. 26 indexed citations
16.
Akingbala, J. O., et al.. (2005). Added benefits of combined organic and mineral phosphate fertilizers applied to maize and melon. International journal of food, agriculture and environment. 3(1). 75–80. 27 indexed citations
17.
Oyewole, O.B., et al.. (2003). PROCESSING TECHNOLOGY OF PUPURU: A SURVEY OF PRACTICES AND PRODUCTION QUALITY IN THE SOUTH WEST OF NIGERIA. 2(2). 17–27. 3 indexed citations
18.
Oyewole, O.B.. (2001). Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production. International Journal of Food Microbiology. 65(3). 213–218. 48 indexed citations
19.
Salunkhe, D. K., et al.. (2000). Fermented grain legumes, seeds and nuts: a global perspective. Food and Agriculture Organization of the United Nations eBooks. 23 indexed citations
20.
Oyewole, O.B. & S. A. Odunfa. (1992). Effects of processing variables on cassava fermentation for fufu production. Tropical Science. 32(3). 231–240. 11 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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