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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.

The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices

2024Scientia AfricanaJournalOpen access

10.4314/sa.v23i2.18 Full text3 citations

Authors

4 authors.

O.D. FakileFirst author
- Olabisi Onabanjo University (NG)
A.A. Oladiti
O.I. Solana
- Olabisi Onabanjo University (NG)
J.E. OkolosiSenior author
- Olabisi Onabanjo University (NG)

Fields

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

Consumer Attitudes and Food Labelinglevel 3 · 0.83
Food Industry and Aquatic Biologylevel 3 · 0.73
Sensory Analysis and Statistical Methodslevel 3 · 0.69

Sources

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

openalexseen September 9, 2026
2024 · Scientia Africana · 3 citations
https://openalex.org/W4397006075

The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices · Sankore