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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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Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage

2022International Journal of Gastronomy and Food ScienceJournal

10.1016/j.ijgfs.2022.100517 Full text27 citations

Authors

3 authors.

Anthony N. UkomFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
MaryJane C. Ezenwigbo
- Michael Okpara University of Agriculture (NG)
Fabian U. UgwuonaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Nanocomposite Films for Food Packaginglevel 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 Gastronomy and Food Science · 27 citations
https://openalex.org/W4220855179

Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage · Sankore