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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.

Potentials of superfine grinding in quality modification of food powders

2023CyTA - Journal of FoodJournalOpen access

10.1080/19476337.2023.2249068 Full text21 citations

Authors

5 authors across 8 institutions in 7 countries.

Haile T. DugumaFirst author
- Jimma University (ET)
Liyan Zhang
Chigozie E. OfoeduCorresponding
- Federal University of Technology Owerri (NG)
James S. Chacha
- Sokoine University of Agriculture (TZ)
Adedoyin O. AgunbiadeSenior author
- University of Ibadan (NG)

Fields

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

Microencapsulation and Drying Processeslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 1.00

Sources

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

openalexseen September 10, 2026
2023 · CyTA - Journal of Food · 21 citations
https://openalex.org/W4386249675

Potentials of superfine grinding in quality modification of food powders · Sankore