Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i9661 Full text5 citations

Authors

3 authors across 3 institutions in 1 country.

Aderonke Adenike OladebeyeFirst author
- Auchi Polytechnic (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
- Federal University of Technology (NG)
T.N. Fagbemi
- Federal University of Technology (NG)
as printed: Tayo Nathaniel Fagbemi
Oluwole Steve IjarotimiSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.96
Food and Agricultural Scienceslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 5 citations
https://openalex.org/W4385723607

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran · Sankore