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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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Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post-harvest storage

2024International Journal of Food Science & TechnologyJournal

10.1111/ijfs.17584 Full text2 citations

Authors

5 authors across 5 institutions in 4 countries.

Sanusi Shamsudeen NassarawaFirst authorCorresponding
- Bayero University Kano (NG)
Isaac Babatunde Oluwalana
- Federal University of Technology (NG)
Hamad Rafique
Tawfiq AlsulamiCorresponding
Gulzar Ahmad NayikSenior authorCorresponding

Fields

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

Garlic and Onion Studieslevel 3 · 1.00
Flowering Plant Growth and Cultivationlevel 3 · 0.98
Plant tissue culture and regenerationlevel 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 · International Journal of Food Science & Technology · 2 citations
https://openalex.org/W4402520567

Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post-harvest storage · Sankore