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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.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

2022International Journal of Food ScienceJournalOpen access

10.1155/2022/8368992 Full text32 citations

Authors

6 authors across 3 institutions in 3 countries.

Chigozie E. OfoeduFirst authorCorresponding
- Federal University of Technology Owerri (NG)
Ebelechukwu O. Ofoedu
- Federal University of Technology Owerri (NG)
James S. Chacha
- Sokoine University of Agriculture (TZ)
Clifford I. Owuamanam
- Federal University of Technology Owerri (NG)
Ifeyinwa S. Efekalam
- Federal University of Technology Owerri (NG)
Chinaza Godswill AwuchiSenior authorCorresponding
- Kampala International University (UG)

Fields

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

Fermentation and Sensory Analysislevel 3 · 1.00
Horticultural and Viticultural Researchlevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Food Science · 32 citations
https://openalex.org/W4306660558

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity · Sankore