William Tchabo
Impact in
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities
- Food Science top 1%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Microencapsulation and Drying Processes
- Food Drying and Modeling
Papers in
- Food Science 26
- Fermentation and Sensory Analysis 7
- Food Quality and Safety Studies 6
- Microencapsulation and Drying Processes 4
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- Biochemical Analysis and Sensing Techniques 9
- Microbial Metabolites in Food Biotechnology 6
- Food composition and properties 5
- Co-authors
- Yongkun Ma (19 shared papers)Emmanuel Kwaw (19 shared papers)Maurice Tibiru Apaliya (14 shared papers)Augustina Sackle Sackey (10 shared papers)Haroon Elrasheid Tahir (4 shared papers)Meng Wu (5 shared papers)Haining Zhang (5 shared papers)Haile Ma (4 shared papers)
In The Last Decade
William Tchabo
38 papers receiving 1.4k citations
William Tchabo's Hit Papers
Peers
Comparison fields: 5 of 98
- Biochemistry 387
- Food Science 852
- Biotechnology 261
- Nutrition and Dietetics 288
- Complementary and alternative medicine 77
Countries citing papers authored by William Tchabo
This map shows the geographic impact of William Tchabo'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 William Tchabo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites William Tchabo more than expected).
Fields of papers citing papers by William Tchabo
This network shows the impact of papers produced by William Tchabo. 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 William Tchabo. The network helps show where William Tchabo may publish in the future.
Co-authors
The 25 scholars most cited alongside William Tchabo, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 41 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice Hit paper breakdown → | 2018 | 409 |
| 2 | 2019 | 115 | |
| 3 | 2014 | 92 | |
| 4 | 2017 | 75 | |
| 5 | 2018 | 66 | |
| 6 | 2018 | 49 | |
| 7 | 2017 | 45 | |
| 8 | 2018 | 44 | |
| 9 | 2017 | 39 | |
| 10 | 2014 | 37 | |
| 11 | 2018 | 35 | |
| 12 | 2019 | 32 | |
| 13 | 2019 | 31 | |
| 14 | 2019 | 30 | |
| 15 | 2017 | 28 | |
| 16 | 2014 | 27 | |
| 17 | 2018 | 26 | |
| 18 | 2017 | 25 | |
| 19 | 2020 | 24 | |
| 20 | 2021 | 21 |
About William Tchabo
William Tchabo is a scholar working on Food Science, Nutrition and Dietetics, Biochemistry, Plant Science and Pharmacology, having authored 41 papers that have together received 1.4k indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (16 papers), Biochemical Analysis and Sensing Techniques (9 papers), Fermentation and Sensory Analysis (7 papers), Food Quality and Safety Studies (6 papers), Microbial Metabolites in Food Biotechnology (6 papers), Food composition and properties (5 papers), Postharvest Quality and Shelf Life Management (4 papers) and Microencapsulation and Drying Processes (4 papers). The work is most often cited by research in Biochemistry (387 citations), Food Science (852 citations), Biotechnology (261 citations), Nutrition and Dietetics (288 citations) and Complementary and alternative medicine (77 citations). William Tchabo has collaborated with scholars based in China, Ghana and Cameroon. Frequent co-authors include Yongkun Ma, Emmanuel Kwaw, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Haroon Elrasheid Tahir, Meng Wu, Haining Zhang, Haile Ma, Cunshan Zhou and Baoguo Xu. Their work appears in journals such as Food Chemistry, Food Bioscience, Heliyon, Food and Bioprocess Technology and International Journal of Food Properties.
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.