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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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Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

2022Food Hydrocolloids for HealthJournalOpen access

10.1016/j.fhfh.2022.100080 Full text6 citations

Authors

5 authors across 4 institutions in 4 countries.

Ebenezer AsiamahFirst authorCorresponding
- Council for Scientific and Industrial Research (GH)
Dominic Aboagye
Ahmed A. Zaky
- National Research Centre (EG)
Charles Asakiya
Ethel Juliet Serwa BlessieSenior author
- Council for Scientific and Industrial Research (GH)

Fields

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

Collagen: Extraction and Characterizationlevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00

Sources

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

openalexseen September 10, 2026
2022 · Food Hydrocolloids for Health · 6 citations
https://openalex.org/W4284970288

Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase · Sankore