LabCompass

Martin R. Okos

Engineering · Purdue University West Lafayette

OpenAlex ORCID
Established · publishing since 1975Rising activity
Biofuel production and bioconversionFood Drying and ModelingMicrobial Metabolic Engineering and BioproductionFood composition and propertiesEnzyme Catalysis and Immobilization

Publications

184

Citations

3,820

Est. group size

~4

Recurring co-author estimate

Active years

52

Publishing since 1975

Research summary
AI-generated

Martin R. Okos works in food and biological engineering, with a focus on how processing methods like extrusion affect the physical and chemical properties of foods such as pea protein and corn meal. His work also touches on food drying, nutrition (including therapeutic foods for malnutrition), and engineering education. Some projects apply modeling techniques to areas like soil temperature for agricultural buildings and bone biology.

Food processing and extrusionFood composition and dryingBiofuel and bioconversion engineeringEngineering educationApplied modeling in agricultural and biological systems

Publication output has been modest and somewhat irregular over the last decade, averaging under two papers per year, with a gap in 2021 and 2024 but a notable increase in 2025.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026

Publication cadence
Publications per year over the last 10 years — averaging 1.8/year recently
2017: 1 publication172018: 1 publication182019: 2 publications192020: 2 publications20212022: 2 publications222023: 2 publications23242025: 4 publications4252026: 1 publication26
Recent publications
Publishes in
  • International Journal of Food Science & Technology×2
  • SSRN Electronic Journal×2
  • Maternal and Child Nutrition×1
  • Food Chemistry×1
  • Food Research International×1
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By research-topic overlap

This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.

Last updated Jul 20, 2026.

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