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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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Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review

2022Plant Foods for Human NutritionJournalOpen access

10.1007/s11130-022-00993-0 Full text41 citations

Authors

6 authors across 4 institutions in 2 countries.

Isaac AmoahFirst authorCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
Carolyn Cairncross
Emmanuel Ofori Osei
- Kwame Nkrumah University of Science and Technology (GH)
Jacqueline Afua Yeboah
- Kwame Nkrumah University of Science and Technology (GH)
Jesse Charles Cobbinah
- Kwame Nkrumah University of Science and Technology (GH)
Elaine RushSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99
Polysaccharides Composition and Applicationslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2022 · Plant Foods for Human Nutrition · 41 citations
https://openalex.org/W4285993004

Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review · Sankore