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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.

Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil

2024Discover FoodJournalOpen access

10.1007/s44187-024-00118-3 Full text4 citations

Authors

8 authors across 3 institutions in 3 countries.

Samson Adeoye OyeyinkaFirst authorCorresponding
- University of Johannesburg (ZA)
- University of Ilorin (NG)
as printed: Samson A. Oyeyinka
Ruth O. Agabje
- University of Ilorin (NG)
Adeshola A. Babayeju
- University of Ilorin (NG)
Deborah O. Opaleke
- University of Ilorin (NG)
Fausat L. Kolawole
- University of Ilorin (NG)
Abdulhameed A. Badmos
- University of Ilorin (NG)
Patrick Berka Njobeh
- University of Johannesburg (ZA)
as printed: Patrick B. Njobeh
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)
as printed: Oluwafemi A. Adebo

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.95
Food Chemistry and Fat Analysislevel 3 · 0.94
Meat and Animal Product Qualitylevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · Discover Food · 4 citations
https://openalex.org/W4400273245

Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil · Sankore