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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.

Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures

2022Journal of Food Processing and PreservationJournalOpen access

10.1111/jfpp.17183 Full text7 citations

Authors

3 authors across 4 institutions in 3 countries.

Faith Ozioma NwaogazieFirst author
- University of Ibadan (NG)
as printed: Faith O. Nwaogazie
Bolanle Aishat AkinwandeCorresponding
- Ladoke Akintola University of Technology (NG)
as printed: Bolanle A. Akinwande
Samson Adeoye OyeyinkaSenior author
as printed: Samson A. Oyeyinka

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.97
Proteins in Food Systemslevel 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
2022 · Journal of Food Processing and Preservation · 7 citations
https://openalex.org/W4296931840

Physicochemical properties of Bambara groundnut (Vigna subterranea) starch annealed at different temperatures · Sankore