Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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 Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky

2024Meat ScienceJournal

10.1016/j.meatsci.2024.109653 Full text11 citations

Authors

11 authors across 3 institutions in 1 country.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
Rasheed O. Sulaimon
- University of Ilorin (NG)
- University of Abuja (NG)
Hakeem Ishola
- Kwara State University (NG)
Rafiat M. Shittu
- Kwara State University (NG)
Feranmi J. Olaniran
- University of Ilorin (NG)
Jamiu O. Jimoh
- University of Ilorin (NG)
Halimat O. Akinola
- University of Ilorin (NG)
Ahmed O. Rasheed
- University of Ilorin (NG)
Yusuf Ibn. Yusuf
- University of Ilorin (NG)
Abdulfatai Oluwasola
- University of Ilorin (NG)
Bukunmi M. OlabisiSenior author
- University of Ilorin (NG)

Fields

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

Ion Channels and Receptorslevel 3 · 0.99
Postharvest Quality and Shelf Life Managementlevel 3 · 0.98
Phytochemicals and Antioxidant Activitieslevel 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
2024 · Meat Science · 11 citations
https://openalex.org/W4402453888

Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky · Sankore