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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.

Nutritional attributes and acceptability of gluten-free cookies from composite flour of oats, sweet potato and chickpea

2025Food and HumanityJournal

10.1016/j.foohum.2025.100643 Full text2 citations

Authors

3 authors across 3 institutions in 2 countries.

Abimbola Kemisola AriseFirst authorCorresponding
- University of Ilorin (NG)
as printed: Abimbola K. Arise
Caesar Nwosu
- National Centre for Agricultural Mechanization (NG)
Ayomide Zainab TanimowoSenior author
- University of Ilorin (NG)
- National Centre for Agricultural Mechanization (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.98
Genetic and Environmental Crop Studieslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2025 · Food and Humanity · 2 citations
https://openalex.org/W4410352855

Nutritional attributes and acceptability of gluten-free cookies from composite flour of oats, sweet potato and chickpea · Sankore