Muestra la distribución de la producción WoS, Scopus y SciELO del autor.
Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.
Departamento Gestión de Conocimiento, Monitoreo y Prospección
Consultas o comentarios: productividad@anid.cl
Consultas o comentarios: productividad@anid.cl
| Firmas del autor | |
| Nombre | SOBUKOLA, OLAJIDE PHILIP |
| Género | - |
| Área Principal WOS | Food Science & Technology; |
| Afiliación Principal | Federal University Of Agriculture, Abeoukuta |
ORCID
|
0000-0002-4932-0668 |
Publicaciones en Chile
Citas Totales
Afiliaciones Chilenas
Periodo registrado: 2008 - 2024
| Autor | Género | # Pub |
|---|---|---|
| MUNOZ-HERNANDEZ, LORETO ANDREA | Mujer | 1 |
| BOUCHON-AGUIRRE, PEDRO ABEL | Hombre | 3 |
| DUEIK-GONZALEZ, VERONICA PAULA | Mujer | 3 |
| Institución | # Pub |
|---|---|
| Federal University Of Agriculture, Abeoukuta | 8 |
| Federal University Of Agriculture, Abeokuta | 7 |
| Fed Univ Agr | 6 |
| Pontificia Universidad Católica De Chile | 3 |
| Federal University Of Agriculture | 1 |
| Año | Firma | Institución (Incites asoc.) | H Index | Average Percentile | Impact Citation | Impact Relative World | Impact Journal Normalized Citation | Impact Category Normalized Citation | Percentage Cited | Percentage Top 1 | Percentage Top 10 | Percentage Journal Q1 | Percentage Journal Q2 | Percentage Journal Q3 | Percentage Journal Q4 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2019 | Sobukola, O. P. | Pontificia Universidad Catolica de Chile | 1.0 | 28.3 | 16.0 | 1.8 | 1.0 | 1.3 | 100.0 | 0.0 | 0.0 | 100.0 | 0.0 | 0.0 | 0.0 |
| 2019 | Sobukola, Olajide | Pontificia Universidad Catolica de Chile | 1.0 | 84.5 | 2.0 | 0.2 | 0.1 | 0.2 | 100.0 | 0.0 | 0.0 | 100.0 | 0.0 | 0.0 | 0.0 |
| 2019 | Sobukola, Olajide Philip | Pontificia Universidad Catolica de Chile | 1.0 | 53.2 | 8.0 | 0.9 | 1.6 | 0.6 | 100.0 | 0.0 | 0.0 | 0.0 | 0.0 | 100.0 | 0.0 |
| Título | Año | Citas | Tipo | Revista | Indexada |
|---|---|---|---|---|---|
| Development Of Low Fat Gluten And Starch Fried Matrices With High Fiber Content | 2014 | 15 | artículo de investigación | Lwt Food Science And Technology | WoS Scopus |
| Understanding The Effect Of Vacuum Level In Structure Development And Oil Absorption In Vacuum Fried Wheat Starch And Gluten Based Snacks | 2013 | 27 | artículo de investigación | Food And Bioprocess Technology | WoS Scopus |
| Comparison Of Vacuum And Atmospheric Deep Fat Frying Of Wheat Starch And Gluten Based Snacks | 2013 | 18 | artículo de investigación | Food Science And Biotechnology | WoS Scopus |
| Palabra Clave | #Pub |
|---|---|
| frying | 3 |
| oil-uptake | 1 |
| yam slices | 1 |
| wheat bran | 1 |
| vacuum frying | 1 |
| vacuum | 1 |
| spaghetti | 1 |
| slices | 1 |
| restructured product | 1 |
| response-surface methodology | 1 |
| quality attributes | 1 |
| quality | 1 |
| products | 1 |
| pregelatinized starch | 1 |
| potato strips | 1 |
| optimization | 1 |
| absorption | 1 |
| oil uptake | 1 |
| oil content | 1 |
| oil absorption | 1 |
| gelatinization | 1 |
| formulated snack | 1 |
| fiber | 1 |
| fabricated product | 1 |
| durum-wheat bran | 1 |
| dietary fiber | 1 |
| color | 1 |
| chips | 1 |
| boiling point | 1 |
| atmospheric | 1 |
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