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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.

Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities

2023Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2023.100455 Full text11 citations

Authors

4 authors across 3 institutions in 2 countries.

Ayo Oluwadunsin OlugbuyiFirst author
- Federal University Oye Ekiti (NG)
Adefisola Bola Adepeju
- Federal University Oye Ekiti (NG)
Bolatito Oluwagbenga Ayodele
- Federal University Oye Ekiti (NG)
Timilehin David OluwajuyitanSenior authorCorresponding
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Seed and Plant Biochemistrylevel 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
2023 · Food Chemistry Advances · 11 citations
https://openalex.org/W4387468698

Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities · Sankore