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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.

Impact of consumer handling on bacteriological quality of orange and red grape juices

2025Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2025.17.1.11 Full text0 citations

Authors

9 authors across 6 institutions in 4 countries.

Oluwawapelumi Adejoke OyedeleFirst author
- Babcock University (NG)
as printed: Oluwawapelumi A. Oyedele
Kolawole I. Ayeni
- Babcock University (NG)
Whitney E. Okuma
- Babcock University (NG)
Muiz O. Akinyemi
- North-West University (ZA)
Oluwadamilola M. Makinde
- North-West University (ZA)
- Babcock University (NG)
- Caleb University (NG)
Obinna T. Ezeokoli
- North-West University (ZA)
T. Kovač
as printed: Tihomir Kovač
Rasheed Adeleke
- North-West University (ZA)
as printed: Rasheed A. Adeleke
Chibundu N. EzekielSenior author
- Babcock University (NG)

Fields

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

Horticultural and Viticultural Researchlevel 3 · 0.99
Fermentation and Sensory Analysislevel 3 · 0.98
Phytochemicals and Antioxidant Activitieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2025 · Croatian Journal of Food Science and Technology · 0 citations
https://openalex.org/W4411817168

Impact of consumer handling on bacteriological quality of orange and red grape juices · Sankore