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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour

2023FoodsJournalOpen access

10.3390/foods12030533 Full text13 citations

Authors

9 authors across 7 institutions in 3 countries.

Sally S. SakrFirst author
- Cairo University (EG)
Sahar H. S. Mohamed
- National Research Centre (EG)
Asmahan A. Ali
- National Centre for Research (Sudan) (SD)
Waheeba Elfaki Ahmed
- Alzaiem Alazhari University (SD)
as printed: Waheeba E. Ahmed
Reham M. Algheshairy
Mona S. Almujaydil
A. A. Al‐Hassan
as printed: Ahmed A. Al-Hassan
Hassan BarakatCorresponding
- Benha University (EG)
Mohamed F. Y. HassanSenior author
- Sohag University (EG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.97
Proteins in Food Systemslevel 3 · 0.97

Sources

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

openalexseen September 24, 2026
2023 · Foods · 13 citations
https://openalex.org/W4318052159

Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour · Sankore