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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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Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits

2022Measurement FoodJournalOpen access

10.1016/j.meafoo.2022.100037 Full text10 citations

Authors

3 authors.

Temilade Akinlolu-OjoFirst author
- Federal University of Technology (NG)
Esther E. Nwanna
- Federal University of Technology (NG)
Adebanjo A. BadejoSenior authorCorresponding
- Federal University of Technology (NG)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 1.00
Food Science and Nutritional Studieslevel 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 · Measurement Food · 10 citations
https://openalex.org/W4225420157

Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits · Sankore