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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.

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties

2024Cereal ChemistryJournalOpen access

10.1002/cche.10754 Full text4 citations

Authors

6 authors across 4 institutions in 4 countries.

Jana van RooyenFirst author
- Stellenbosch University (ZA)
Jan A. Delcour
Samson Adeoye Oyeyinka
as printed: Samson A. Oyeyinka
Senay Simsek
Martin Kidd
- Stellenbosch University (ZA)
Marena ManleySenior authorCorresponding
- Stellenbosch University (ZA)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2024 · Cereal Chemistry · 4 citations
https://openalex.org/W4391224538

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties · Sankore