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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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Processed white melon seed flour: Chemical composition, antioxidant, angiotensin-1-converting and carbohydrate-hydrolyzing enzymes inhibitory properties

2022Applied Food ResearchJournalOpen access

10.1016/j.afres.2022.100074 Full text15 citations

Authors

4 authors.

Oluwole Steve IjarotimiFirst author
- Federal University of Technology (NG)
Oluwatoyin Adeola Wumi-Adefaye
- Federal University of Technology (NG)
Timilehin David OluwajuyitanCorresponding
- Federal University of Technology (NG)
Olajumoke Rebecca OloniyoSenior author
- Federal University of Technology (NG)

Fields

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

Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Proteins in Food Systemslevel 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 · Applied Food Research · 15 citations
https://openalex.org/W4220700000

Processed white melon seed flour: Chemical composition, antioxidant, angiotensin-1-converting and carbohydrate-hydrolyzing enzymes inhibitory properties · Sankore