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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.

Proximate composition, functional and In Vitro antioxidant properties of breakfast cereal made from oat flour enriched with cocoa powder

2025Ceylon Journal of ScienceJournalOpen access

10.4038/cjs.v54i1.8327 Full text2 citations

Authors

5 authors across 3 institutions in 1 country.

Abimbola Kemisola AriseFirst author
- University of Ilorin (NG)
as printed: A. K. Arise
Malomo Sunday Abiodun
- Federal University of Technology (NG)
as printed: S. A. Malomo
Marvellous A. Acho
- Landmark University (NG)
- University of Ilorin (NG)
as printed: M. A. Acho
M. O. Moshood
- University of Ilorin (NG)
Rotimi Olusanya AriseSenior author
- University of Ilorin (NG)
as printed: R. O. Arise

Fields

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

Food composition and propertieslevel 3 · 0.80

Sources

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

openalexseen September 9, 2026
2025 · Ceylon Journal of Science · 2 citations
https://openalex.org/W4407290551

Proximate composition, functional and In Vitro antioxidant properties of breakfast cereal made from oat flour enriched with cocoa powder · Sankore