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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.

Effect of repeated heating on palm oil and its fractions, oil stability and the cold storage quality of deep-fried '‘akara’'

2025Food and HumanityJournal

10.1016/j.foohum.2025.100591 Full text6 citations

Authors

4 authors across 2 institutions in 1 country.

Rahman AkinosoFirst author
- University of Ibadan (NG)
Adetunji Ismael LawalCorresponding
- Abiola Ajimobi Technical University Ibadan (NG)
Florence D. Ayegbusi
- Abiola Ajimobi Technical University Ibadan (NG)
Faruq Olajuwon ObadeyiSenior author
- University of Ibadan (NG)

Fields

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

Edible Oils Quality and Analysislevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00
Spectroscopy and Chemometric Analyseslevel 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
2025 · Food and Humanity · 6 citations
https://openalex.org/W4408916644

Effect of repeated heating on palm oil and its fractions, oil stability and the cold storage quality of deep-fried '‘akara’' · Sankore