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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.

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i61439 Full text2 citations

Authors

3 authors across 3 institutions in 2 countries.

Oluwatoyin Folake AlamuoyeFirst author
- Ekiti State University (NG)
Nathaniel Olu Alamuoye
- Afe Babalola University (NG)
Janet Chinwe OlowoyeyeSenior author
- Ekiti State University (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Advanced Chemical Sensor Technologieslevel 3 · 0.99
Food Waste Reduction and Sustainabilitylevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 2 citations
https://openalex.org/W4397022607

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures · Sankore