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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.

Process optimization of deep-fat frying variables and effects on some quality characteristics of akara Ogbomoso snacks produced from cowpea

2024Food ResearchJournalOpen access

10.26656/fr.2017.8(2).204 Full text2 citations

Authors

6 authors across 3 institutions in 1 country.

James A. AdeyanjuFirst author
as printed: J.A. Adeyanju
Adekanmi Olusegun Abioye
as printed: A.O. Abioye
A.A. Adekunle
Taleb Ibrahim
as printed: T.H. Ibrahim
Abdulkarim A. Oloyede
as printed: A.A. Oloyede
D.E. AkinwusiSenior authorCorresponding

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Edible Oils Quality and Analysislevel 3 · 0.97
Coconut Research and Applicationslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · Food Research · 2 citations
https://openalex.org/W4396519446

Process optimization of deep-fat frying variables and effects on some quality characteristics of akara Ogbomoso snacks produced from cowpea · Sankore