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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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Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

2024Meat ScienceJournalOpen access

10.1016/j.meatsci.2024.109714 Full text10 citations

Authors

13 authors across 3 institutions in 2 countries.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
Isiaka O. Kolade
- University of Ilorin (NG)
Amidat O. Siyanbola
- University of Ilorin (NG)
Faidhat O. Bhadmus
- University of Ilorin (NG)
Rafiat M. Shittu
- Kwara State University (NG)
Hakeem Ishola
- Kwara State University (NG)
Chanporn Chaosap
Panneepa Sivapirunthep
Kehinde M. Okukpe
- University of Ilorin (NG)
Victoria O. Chimezie
- University of Ilorin (NG)
Oluwasayope I. Alli
- University of Ilorin (NG)
Rasheed O. Sulaimon
- University of Ilorin (NG)
Babatunde H. AjaoSenior author
- University of Ilorin (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Cholesterol and Lipid Metabolismlevel 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
2024 · Meat Science · 10 citations
https://openalex.org/W4404635511

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes · Sankore