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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.

Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products

2024Elsevier eBooksBook Chapter

10.1016/b978-0-323-98340-2.00006-7 Full text5 citations

Authors

6 authors across 4 institutions in 3 countries.

Abiola Folakemi OlaniranFirst author
- Landmark University (NG)
- Obafemi Awolowo University (NG)
Adeyemi Ayotunde Adeyanju
- Landmark University (NG)
Olubukola David Olaniran
- Obafemi Awolowo University (NG)
Christianah Oluwakemi Erinle
- Landmark University (NG)
Clinton Emeka Okonkwo
Abiola Ezekiel TaiwoSenior author
- Mangosuthu University of Technology (ZA)

Fields

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

Essential Oils and Antimicrobial Activitylevel 3 · 1.00
Olfactory and Sensory Function Studieslevel 3 · 1.00
Advanced Chemical Sensor Technologieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · Elsevier eBooks · 5 citations
https://openalex.org/W4391064357

Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products · Sankore