Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

2023Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2023.100338 Full text35 citations

Authors

4 authors.

Anim Ekpo UjongFirst authorCorresponding
- Rivers State University (NG)
as printed: A.E. Ujong
N.J.T. Emelike
- Rivers State University (NG)
F Owuno
- Rivers State University (NG)
P.N. OkiyiSenior author
- Rivers State University (NG)

Fields

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

Edible Oils Quality and Analysislevel 3 · 1.00
Sesame and Sesamin Researchlevel 3 · 1.00
Potato Plant Researchlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Food Chemistry Advances · 35 citations
https://openalex.org/W4380148463

Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips · Sankore