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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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Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour

2025Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-025-03797-3 Full text3 citations

Authors

6 authors across 3 institutions in 2 countries.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
as printed: kazeem D. Adeyemi
Itunu O. Odebo
- University of Ilorin (NG)
Amudat B. Adebule
- University of Ilorin (NG)
Rafiat M. Shittu
- Kwara State University (NG)
Chanporn Chaosap
Panneepa SivapirunthepSenior author

Fields

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

Cholesterol and Lipid Metabolismlevel 3 · 0.72
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.04
Meat and Animal Product Qualitylevel 3 · 0.04

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 Measurement & Characterization · 3 citations
https://openalex.org/W4416161977

Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour · Sankore