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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage · Sankore

Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage

2023International Journal of Food Science & TechnologyJournalOpen access

10.1111/ijfs.16323 Full text15 citations

Authors

5 authors across 3 institutions in 3 countries.

Muhammad Tayyab RashidFirst author
Kunlun LiuCorresponding
Simeng Hen
Mushtaque Ahmed Jatoi
Frederick SarpongSenior author
- Council for Scientific and Industrial Research (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2023 · International Journal of Food Science & Technology · 15 citations
https://openalex.org/W4317936258