D-Index & Metrics
Chibuike C. Udenigwe

Chibuike C. Udenigwe

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 42 Citations 7,794 183 World Ranking 17130 National Ranking 593

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Amino acid

Peptide, Hydrolysate, Biochemistry, Antioxidant and Chromatography are his primary areas of study. Chibuike C. Udenigwe has included themes like Amino acid, Food science, Functional food, Liposome and Glucose uptake in his Peptide study. His Hydrolysate research includes themes of Oral administration, Pepsin, Renin–angiotensin system, Ultrafiltration and Trypsin.

While the research belongs to areas of Biochemistry, he spends his time largely on the problem of Nitric oxide, intersecting his research to questions surrounding Hydroxyl radical and Superoxide. His Antioxidant study incorporates themes from Proteases, Glutathione, Egg white and Lysozyme. His biological study spans a wide range of topics, including Papain and Membrane, Ultrafiltration, Electrodialysis.

His most cited work include:

  • Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits (488 citations)
  • Amino acid composition and antioxidant properties of pea seed ( Pisum sativum L.) enzymatic protein hydrolysate fractions. (264 citations)
  • Potential of resveratrol in anticancer and anti-inflammatory therapy. (202 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of investigation include Biochemistry, Peptide, Food science, Hydrolysate and Antioxidant. His work on Biochemistry deals in particular with Enzyme, Thermolysin, Proteases, Glutathione and Cysteine. The various areas that he examines in his Enzyme study include Renin–angiotensin system and Stereochemistry.

His Peptide study combines topics in areas such as Amino acid, Lysine, Liposome, Chromatography and Functional food. His Functional food study combines topics from a wide range of disciplines, such as Food processing and Bioavailability. His study in Hydrolysate is interdisciplinary in nature, drawing from both Papain, Pepsin, Nitric oxide and Enzymatic hydrolysis.

He most often published in these fields:

  • Biochemistry (35.84%)
  • Peptide (28.32%)
  • Food science (25.43%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (25.43%)
  • Hydrolysate (24.86%)
  • Biochemistry (35.84%)

In recent papers he was focusing on the following fields of study:

Chibuike C. Udenigwe mainly investigates Food science, Hydrolysate, Biochemistry, Chromatography and Hydrolysis. His work carried out in the field of Food science brings together such families of science as DPPH, Trolox, Low protein and Polyphenol. His Hydrolysate study integrates concerns from other disciplines, such as Hydrolyzed protein, Antioxidant, Papain, Digestion and Enzymatic hydrolysis.

His Biochemistry research is multidisciplinary, incorporating perspectives in Food components and Identification. His Hydrolysis study incorporates themes from Thermolysin, Trypsin, Enzyme and Bioprocess. Chibuike C. Udenigwe focuses mostly in the field of Peptide, narrowing it down to topics relating to Gastrointestinal tract and, in certain cases, Bioavailability.

Between 2019 and 2021, his most popular works were:

  • Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability (27 citations)
  • Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins (11 citations)
  • Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms (10 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Amino acid

His primary scientific interests are in Bioavailability, In silico, Food science, Papain and Biotechnology. His Bioavailability research includes elements of Micronutrient deficiency, Micronutrient and Gastrointestinal digestion. His work deals with themes such as Amino acid, Proteome, Bioinformatics and Pepsin, which intersect with In silico.

The concepts of his Food science study are interwoven with issues in Cajanus, Small intestine and Vicilin. The study incorporates disciplines such as Hydrolysate, Bile acid binding, Bile acid, Chitin and Dipeptidyl peptidase in addition to Papain. His Biotechnology research is multidisciplinary, incorporating elements of Human nutrition, Food industry and World population.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

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