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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.

Nutritional Composition, Bioactive Compounds and Antioxidant Potential of Pineapple Rind Flour as Functional Food Ingredient

2025Journal of Food BiochemistryJournalOpen access

10.1155/jfbc/8832878 Full text5 citations

Authors

8 authors.

Bai EmmanuellaFirst author
- Benue State University (NG)
Nwafor Ijeoma
Adoga Sunday
- Benue State University (NG)
Adoga Sunday
- Benue State University (NG)
Adoga Sunday
- Benue State University (NG)
Adoga Sunday
- Benue State University (NG)
Ogo OgoCorresponding
- Benue State University (NG)
Igbum OgbeneSenior author
- Benue State University (NG)

Fields

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

Pineapple and bromelain studieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2025 · Journal of Food Biochemistry · 5 citations
https://openalex.org/W4406183045

Nutritional Composition, Bioactive Compounds and Antioxidant Potential of Pineapple Rind Flour as Functional Food Ingredient · Sankore