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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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Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS

2022Food ChemistryJournal

10.1016/j.foodchem.2022.133475 Full text21 citations

Authors

5 authors across 6 institutions in 3 countries.

Balarabe B. IsmailFirst author
- Bayero University Kano (NG)
Rui Huang
Donghong Liu
Xingqian Ye
Mingming GuoSenior authorCorresponding

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Tea Polyphenols and Effectslevel 3 · 0.99
Ethnobotanical and Medicinal Plants Studieslevel 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
2022 · Food Chemistry · 21 citations
https://openalex.org/W4282824945

Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS · Sankore