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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.

Nutrients composition, sensory properties and storage stability of processed Nigerian soy cheese (Beske)

2023Measurement FoodJournalOpen access

10.1016/j.meafoo.2023.100088 Full text10 citations

Authors

4 authors across 3 institutions in 1 country.

Akeem Olayemi RajiFirst authorCorresponding
- Kwara State University (NG)
as printed: Akeem Olayemi RAJI
Risikat Modupe OLUWANISOLA
- The Federal Polytechnic Offa (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Oluwayinka Mathew OYEBANJI
- The Federal Polytechnic Offa (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Basirat Afolake SUNMONUSenior author
- The Federal Polytechnic Offa (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2023 · Measurement Food · 10 citations
https://openalex.org/W4362639817

Nutrients composition, sensory properties and storage stability of processed Nigerian soy cheese (Beske) · Sankore