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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.

Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )

2023Journal of Aquatic Food Product TechnologyJournal

10.1080/10498850.2023.2275774 Full text2 citations

Authors

7 authors across 2 institutions in 1 country.

Emmanuel UdeFirst author
- Ebonyi State University (NG)
Joshua EkpenyongCorresponding
Stanley Iheanacho
Irom Okey
- University of Cross River State (NG)
Benjamin AgadaSenior author
- Ebonyi State University (NG)
Benjamin AgadaSenior author
- Ebonyi State University (NG)
Benjamin AgadaSenior author
- Ebonyi State University (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Advanced Chemical Sensor Technologieslevel 3 · 1.00
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.99

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 Aquatic Food Product Technology · 2 citations
https://openalex.org/W4388289572

Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus ) · Sankore