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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.

Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

2023Food Production Processing and NutritionJournalOpen access

10.1186/s43014-023-00159-8 Full text5 citations

Authors

5 authors across 3 institutions in 1 country.

Rowland Monday-Ojo KayodeFirst author
- University of Ilorin (NG)
Cynthia Nguevese Chia
- University of Ilorin (NG)
Bukola Idowu Kayode
- University of Ilorin (NG)
Adesewa Priscilla Olowoseye
- University of Ilorin (NG)
Victoria Auhoiza JoshuaSenior authorCorresponding
- Federal University Lokoja (NG)
- Kogi State Polytechnic (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Potato Plant Researchlevel 3 · 0.98
Microbial Metabolites in Food Biotechnologylevel 3 · 0.94

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 · 5 citations
https://openalex.org/W4387235401

Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends · Sankore