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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.

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat

2024Asian Food Science JournalJournalOpen access

10.9734/afsj/2024/v23i9741 Full text3 citations

Authors

3 authors across 2 institutions in 2 countries.

S. U. AlugwuFirst author
- University of Nigeria (NG)
as printed: Samson Ugochukwu. Alugwu
Thomas M. Okonkwo
- University of Nigeria (NG)
Michael O. NgadiSenior author
as printed: Michael O Ngadi

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.98
Food Quality and Safety Studieslevel 3 · 0.98
Biochemical effects in animalslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2024 · Asian Food Science Journal · 3 citations
https://openalex.org/W4402275109

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat · Sankore