Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables

2024Measurement FoodJournalOpen access

10.1016/j.meafoo.2024.100177 Full text3 citations

Authors

3 authors.

Rose EtuFirst author
- Michael Okpara University of Agriculture (NG)
Blessing I. Offia Olua
- Michael Okpara University of Agriculture (NG)
as printed: Blessing Offia-Olua
Anthony N. UkomSenior authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Anthony Ukom

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 0.99
Phytoestrogen effects and researchlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Measurement Food · 3 citations
https://openalex.org/W4399793051

Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables · Sankore