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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.

Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

2025Food Science and PreservationJournalOpen access

10.11002/fsp.2025.32.1.38 Full text4 citations

Authors

8 authors across 4 institutions in 3 countries.

Yen Nhi DuongFirst author
Kirandeep Kaur
Sumit Konar
Brendan Fahy
David Seung
Patrick Berka Njobeh
- University of Johannesburg (ZA)
Oluwafemi Atanda Adeagbo
- University of Johannesburg (ZA)
as printed: Oluwafemi Ayodeji Adebo
Samson Adeoye OyeyinkaSenior author
- University of Johannesburg (ZA)

Fields

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

Food composition and propertieslevel 3 · 1.00
Magnetic and Electromagnetic Effectslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2025 · Food Science and Preservation · 4 citations
https://openalex.org/W4408631739

Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch · Sankore