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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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Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology

2024Food ChemistryJournal

10.1016/j.foodchem.2024.140631 Full text14 citations

Authors

12 authors across 6 institutions in 4 countries.

Haroon Elrasheid TahirFirst authorCorresponding
Sulafa B.H. Hashim
Muhammad Arslan
Gustav Komla Mahunu
- University for Development Studies (GH)
Mohammad Rezaul Islam Shishir
Li Zhihua
Suliman Khan
Abdalbasit Adam Mariod
Hamza A.M. Abaker
Howida Elkheir Ibrahim
Hesham R. El-Seedi
Zou XiaoboSenior authorCorresponding

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.99
Plant biochemistry and biosynthesislevel 3 · 0.98

Sources

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

openalexseen September 5, 2026
2024 · Food Chemistry · 14 citations
https://openalex.org/W4401191768

Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology · Sankore