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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.

Influence of pH and salt conditions on extraction efficiency and functional properties of Macrotermes nigeriensis protein concentrate for food applications

2024Discover FoodJournalOpen access

10.1007/s44187-024-00181-w Full text13 citations

Authors

7 authors across 3 institutions in 3 countries.

Paul Ndubuisi AnyiamFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
Chinedu P. Nwuke
- Michael Okpara University of Agriculture (NG)
Emmanuel Nnaemeka Uhuo
- Michael Okpara University of Agriculture (NG)
Obinna Ajah
- Michael Okpara University of Agriculture (NG)
Chinaza Precious Uche
- Michael Okpara University of Agriculture (NG)
Olachi Goodness Dike
- Michael Okpara University of Agriculture (NG)
Thaddeus C. OnyemucharaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Insect Utilization and Effectslevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.96
Proteins in Food Systemslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2024 · Discover Food · 13 citations
https://openalex.org/W4403026070

Influence of pH and salt conditions on extraction efficiency and functional properties of Macrotermes nigeriensis protein concentrate for food applications · Sankore