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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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Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria

2023Journal of Ethnic FoodsJournalOpen access

10.1186/s42779-023-00170-x Full text7 citations

Authors

5 authors.

Anthony N. UkomFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Anthony Ukom
Miracle Albert
- Michael Okpara University of Agriculture (NG)
Philippa C. Ojimelukwe
- Michael Okpara University of Agriculture (NG)
as printed: Philippa Ojimelukwe
Blessing I. Offia Olua
- Michael Okpara University of Agriculture (NG)
as printed: Blessing Offia-Olua
Lilian NwanagbaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Seed and Plant Biochemistrylevel 3 · 1.00
Natural Antidiabetic Agents Studieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 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 · Journal of Ethnic Foods · 7 citations
https://openalex.org/W4361004851

Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria · Sankore