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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.

Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed ( Cucurbita maxima ) Bouillon Cube

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2123293 Full text6 citations

Authors

4 authors across 2 institutions in 1 country.

Adeyanmola Oluwaseyi AkintadeFirst authorCorresponding
- Olusegun Agagu University of Science and Technology (NG)
B.O.T. Ifesan
- Federal University of Technology (NG)
as printed: Beatrice Olawunmi Ifesan
Olugbenga O. Awolu
- Federal University of Technology (NG)
as printed: Olugbenga Olufemi Awolu
Tolulope Mary OlaleyeSenior author
- Federal University of Technology (NG)

Fields

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

Advances in Cucurbitaceae Researchlevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Phytase and its Applicationslevel 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
2022 · Journal of Culinary Science & Technology · 6 citations
https://openalex.org/W4296703631

Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed ( Cucurbita maxima ) Bouillon Cube · Sankore