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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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Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

2024Food ChemistryJournal

10.1016/j.foodchem.2024.139963 Full text29 citations

Authors

10 authors across 4 institutions in 2 countries.

Jing GuoFirst author
Li Chen
Cunshan ZhouCorresponding
Hafida Wahia
Deyang Yao
Linglin Song
Phyllis Otu
- Accra Technical University (GH)
Ke Zhang
Yunwei Niu
Chenhui HuaSenior author

Fields

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

Biochemical Analysis and Sensing Techniqueslevel 3 · 1.00
Advanced Chemical Sensor Technologieslevel 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 5, 2026
2024 · Food Chemistry · 29 citations
https://openalex.org/W4399374344

Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides · Sankore