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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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Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour

2025Journal of the Science of Food and AgricultureJournal

10.1002/jsfa.70279 Full text2 citations

Authors

2 authors.

Adebola O. OladunjoyeFirst authorCorresponding
- University of Ibadan (NG)
as printed: Adebola O Oladunjoye
Olanike P JayeolaSenior author
- University of Ibadan (NG)

Fields

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

Nuts composition and effectslevel 3 · 0.68
Food Drying and Modelinglevel 3 · 0.09
African Botany and Ecology Studieslevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2025 · Journal of the Science of Food and Agriculture · 2 citations
https://openalex.org/W4415502856

Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour · Sankore