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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 assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets

2024Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2024.101196 Full text7 citations

Authors

7 authors across 3 institutions in 2 countries.

O. R FaloyeFirst author
- Landmark University (NG)
as printed: O.R. Faloye
Olajide Philip SobukolaCorresponding
- Federal University of Agriculture, Abeokuta (NG)
as printed: O.P. Sobukola
Taofeek Akinyemi Shittu
- Federal University of Agriculture, Abeokuta (NG)
as printed: T.A. Shittu
H.A. Bakare
- Federal University of Agriculture, Abeokuta (NG)
A.T. Omidiran
- Federal University of Agriculture, Abeokuta (NG)
F.A. Akinlade
- Federal University of Agriculture, Abeokuta (NG)
Oluwaseun Peter BamideleSenior author
- University of Venda (ZA)
as printed: O.P. Bamidele

Fields

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

Edible Oils Quality and Analysislevel 3 · 1.00
Potato Plant Researchlevel 3 · 0.99
Spectroscopy and Chemometric Analyseslevel 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
2024 · Journal of Agriculture and Food Research · 7 citations
https://openalex.org/W4396777624

Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets · Sankore