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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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Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

2024Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2024.100744 Full text7 citations

Authors

3 authors.

Hope Chioma OtiFirst author
- Michael Okpara University of Agriculture (NG)
Blessing I. Offia Olua
- Michael Okpara University of Agriculture (NG)
as printed: Blessing Ifeoma Offia-Olua
Anthony N. UkomSenior authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Anthony Nwankwo Ukom

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 1.00
African Botany and Ecology Studieslevel 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
2024 · Food Chemistry Advances · 7 citations
https://openalex.org/W4399364846

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive · Sankore