I. Ogan - Concepedia

Author

I. Ogan

McGill University ORCID

Also Known As

I. Ogan, O.I. Mba, Ogan I. Mba, Ogan Mba

Publications

860

Citations

H-Index

Concepts

All Affiliations

McGill University

About

I. Ogan is an author at McGill University specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	198
2	Engineering	4	4	84
3	Chemistry	2	2	53
4	Natural Sciences	1	1	29
5	Chemical Engineering	1	1	24

I. Ogan

Publications

271

Citations

H-Index

Page 1

	Year	Citations
Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying I. Ogan, Marie‐Josée Dumont, Michael Ngadi LWT Food ChemistryCanola OilPalm OilDegradation KineticsFood Processing	2017	62
Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR Peter Adewale, I. Ogan, Marie‐Josée Dumont, Vibrational Spectroscopy NutritionAnimal NutritionFood AnalysisFeed EvaluationFeed Additive	2014	41
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures R. Castro‐López, I. Ogan, Julián Andrés Gómez‐Salazar, International Journal of Gastronomy and Food Science Different TemperaturesDeep-fat FryingPoultry FarmingChicken NuggetsPoultry Science	2022	32
Impact of thermo-sonication on quality indices of starch-based sauces Valentine C. Okonkwo, Ebenezer Miezah Kwofie, I. Ogan, Ultrasonics Sonochemistry Food ChemistryRice Starch-based SaucesEngineeringMechanical EngineeringFood Microstructure	2021	31
Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils I. Ogan, Peter Adewale, Marie‐Josée Dumont, Industrial Crops and Products Food ChemistryCanola OilsBinary BlendsSpectroscopyNatural Sciences	2014	29
Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying I. Ogan, Marie‐Josée Dumont, Michael Ngadi Journal of the American Oil Chemists Society Food ChemistryCanola OilChemical EngineeringPv AccumulationEngineering	2016	24
Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries I. Ogan, Marie‐Josée Dumont, Michael Ngadi Journal of Food Composition and Analysis Food ChemistryNutritionCarotenoidFood CompositionFood Quality	2018	23
Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps I. Ogan, Marie‐Josée Dumont, Michael Ngadi British Food Journal Food ChemistryNutritionCanola OilCrude PoEngineering	2015	15
Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans Ebenezer Miezah Kwofie, I. Ogan, Michael Ngadi Processes Sodium ChlorideNutritionEngineeringFood AnalysisMechanical Engineering	2020	14

Page 1