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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.

Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability

2025FoodsJournalOpen access

10.3390/foods14030539 Full text3 citations

Authors

7 authors across 2 institutions in 2 countries.

Emmanuella Ifunanya NwaudahFirst author
- University of Nigeria (NG)
Ifeoma Elizabeth Mbaeyi-Nwaoha
- University of Nigeria (NG)
Deborah Chinwendu Ofoegbu
- University of Nigeria (NG)
Deborah Chinwendu Ofoegbu
- University of Nigeria (NG)
Deborah Chinwendu Ofoegbu
- University of Nigeria (NG)
Deborah Chinwendu Ofoegbu
- University of Nigeria (NG)
Helen OnyeakaSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Botanical Research and Applicationslevel 3 · 0.98
Polysaccharides Composition and Applicationslevel 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 · Foods · 3 citations
https://openalex.org/W4407196159

Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability · Sankore