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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.

Cinnamon (Cinnamomum zeylanicum) Bark as a Natural Alternative to Sodium Nitrate in Pork Sausages: Effects on Proximate Composition, Sensory and Shelf Life Analyses

2025ACS Food Science & TechnologyJournal

10.1021/acsfoodscitech.5c00043 Full text2 citations

Authors

4 authors.

M. TeyeFirst authorCorresponding
- University of Cape Coast (GH)
Godwin Lartey
- University of Cape Coast (GH)
as printed: G. S. Lartey
Cynthia Ayefoumi Adinortey
- University of Cape Coast (GH)
as printed: C. A. Adinortey
Michael Buenor AdinorteySenior author
- University of Cape Coast (GH)
as printed: M. B. Adinortey

Fields

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

Animal Nutrition and Physiologylevel 3 · 0.99
Meat and Animal Product Qualitylevel 3 · 0.99
Phytochemicals and Antioxidant Activitieslevel 3 · 0.98

Sources

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

crossrefseen September 6, 2026
2025 · ACS Food Science & Technology · 2 citations
10.1021/acsfoodscitech.5c00043
openalexseen September 5, 2026
2025 · ACS Food Science & Technology · 2 citations
https://openalex.org/W4411180232

Cinnamon (Cinnamomum zeylanicum) Bark as a Natural Alternative to Sodium Nitrate in Pork Sausages: Effects on Proximate Composition, Sensory and Shelf Life Analyses · Sankore