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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.

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

2023Food Production Processing and NutritionJournalOpen access

10.1186/s43014-022-00126-9 Full text6 citations

Authors

7 authors across 5 institutions in 2 countries.

Mayowa Saheed SanusiFirst authorCorresponding
- University of Ilorin (NG)
Musliu Olushola Sunmonu
- University of Ilorin (NG)
Abdulquadri Alaka
Akeem Olayemi Raji
- Kwara State University (NG)
Ahmed Abdulazeez
- University of Ilorin (NG)
Victoria Auhoiza Joshua
- Kogi State Polytechnic (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Ikimot Adejoke AdeyemiSenior author
- University of Ilorin (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Consumer Attitudes and Food Labelinglevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 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 · Food Production Processing and Nutrition · 6 citations
https://openalex.org/W4324316237

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree · Sankore