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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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Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review

2023Food BiotechnologyJournal

10.1080/08905436.2023.2201354 Full text21 citations

Authors

4 authors across 2 institutions in 2 countries.

Emeka Godwin AnaduakaFirst author
- University of Nigeria (NG)
Christian Chiazor Chibuogwu
- University of Nigeria (NG)
Arinze Linus Ezugwu
- University of Nigeria (NG)
Timothy Prince Chidike EzeorbaSenior authorCorresponding
- University of Nigeria (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.99
Olfactory and Sensory Function Studieslevel 3 · 0.98
Insect Utilization and Effectslevel 3 · 0.97

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 Biotechnology · 21 citations
https://openalex.org/W4375865271

Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review · Sankore