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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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Antimicrobial properties of onion and garlic extracts in beef and chicken

2023Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2023.100519 Full text12 citations

Authors

3 authors across 4 institutions in 3 countries.

Mutiat A. BalogunFirst authorCorresponding
- University of Ilorin (NG)
Olalekan S. Sobande
- Federal Institute of Industrial Research Oshodi (NG)
- University of Ilorin (NG)
Samson Adeoye OyeyinkaSenior authorCorresponding
- University of Johannesburg (ZA)
as printed: Samson A. Oyeyinka

Fields

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

Garlic and Onion Studieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99
Essential Oils and Antimicrobial Activitylevel 3 · 0.99

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 Chemistry Advances · 12 citations
https://openalex.org/W4388459779

Antimicrobial properties of onion and garlic extracts in beef and chicken · Sankore