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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.

Amino acid profile and sensory evaluation of cookies enriched with sweet melon peel and seed flours

2025Acta periodica technologicaJournalOpen access

10.2298/apt250309011a Full text1 citations

Authors

6 authors across 3 institutions in 2 countries.

Joy AbrahamFirst author
- Modibbo Adama University of Technology (NG)
Joy AbrahamFirst author
- Modibbo Adama University of Technology (NG)
Joy AbrahamFirst author
- Modibbo Adama University of Technology (NG)
Jelili Babatunde Hussein
- Modibbo Adama University of Technology (NG)
as printed: Jelili Hussein
Tilahun Seyoum Workneh
- University of KwaZulu-Natal (ZA)
as printed: Tilahun Workneh
Mayowa Saheed SanusiSenior author
- University of Ilorin (NG)
as printed: Mayowa Sanusi

Fields

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

Food composition and propertieslevel 3 · 0.70

Sources

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

openalexseen September 9, 2026
2025 · Acta periodica technologica · 1 citations
https://openalex.org/W4410901084

Amino acid profile and sensory evaluation of cookies enriched with sweet melon peel and seed flours · Sankore