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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.

Investigation of Heating Time Effects on Viscosity Profiles of Wheat Flour and Watermelon Flour Blends

2024Poly(amino acid)-Catalyzed EpoxidationJournalOpen access

10.3923/sjsr.2024.13.23 Full text5 citations

Authors

3 authors across 2 institutions in 1 country.

C. ImoisiFirst author
- University of Benin (NG)
as printed: Chinyere Imoisi
Daniel Oghenerurie Ikpahwore
- University of Benin (NG)
J.U. IyaseleSenior author
- Nasarawa State University (NG)
as printed: Julius Uche Iyasele

Fields

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

Freezing and Crystallization Processeslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 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 · Poly(amino acid)-Catalyzed Epoxidation · 5 citations
https://openalex.org/W4400593346

Investigation of Heating Time Effects on Viscosity Profiles of Wheat Flour and Watermelon Flour Blends · Sankore