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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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Effects of roasting conditions on sensory attributes, polyphenolic content and DPPH radical scavenging activity of peanut (Arachis hypogaea)

2023Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2023.15.2.01 Full text8 citations

Authors

5 authors across 5 institutions in 5 countries.

Alkasim Kabiru YunusaFirst author
- Kano State University of Technology (NG)
Zahrau Bamalli Nouruddeen
- Kano State University of Technology (NG)
as printed: Zahra’u Bamalli Nouruddeen
Salisu Abubakar Adam
- Kano State University of Technology (NG)
Muhammad Usman
Abdulrahman Mahmoud DogaraSenior author

Fields

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

Peanut Plant Research Studieslevel 3 · 1.00
Coconut Research and Applicationslevel 3 · 0.99
Radiation Effects and Dosimetrylevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2023 · Croatian Journal of Food Science and Technology · 8 citations
https://openalex.org/W4390060207

Effects of roasting conditions on sensory attributes, polyphenolic content and DPPH radical scavenging activity of peanut (Arachis hypogaea) · Sankore