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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.

Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading

2023Journal of Food Measurement & CharacterizationJournalOpen access

10.1007/s11694-023-01951-3 Full text5 citations

Authors

9 authors across 8 institutions in 5 countries.

Abayomi O. OlalereFirst authorCorresponding
as printed: Olusegun Abayomi Olalere
Chee-Yuen GanCorresponding
Abiola Ezekiel Taiwo
- Mangosuthu University of Technology (ZA)
Abdurahman Hamid Nour
Bernardo Castro Dominguez
Oladayo Adeyi
- Michael Okpara University of Agriculture (NG)
Gbemisola J. Fadimu
Samson Olumide Fawale
Oladipupo Q. AdiamoSenior author

Fields

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

Essential Oils and Antimicrobial Activitylevel 3 · 1.00
Piperaceae Chemical and Biological Studieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2023 · Journal of Food Measurement & Characterization · 5 citations
https://openalex.org/W4367049929

Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins: a three-functioned Taguchi-based grey relational grading · Sankore