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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.

Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread

2023Food Science & NutritionJournalOpen access

10.1002/fsn3.3753 Full text9 citations

Authors

4 authors across 2 institutions in 2 countries.

P. O. OyinloyeFirst author
- Ladoke Akintola University of Technology (NG)
A. S. AjalaCorresponding
- Ladoke Akintola University of Technology (NG)
Nnaemeka Tobechukwu Asogwa
as printed: N. T. Asogwa
Yamdeu Joseph Hubert GalaniSenior authorCorresponding
as printed: Y. J. H. Galani

Fields

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

Moringa oleifera research and applicationslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Phytase and its Applicationslevel 3 · 0.98

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 Science & Nutrition · 9 citations
https://openalex.org/W4388460642

Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread · Sankore