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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.

Ultrasound‐ and Enzyme‐Assisted Protein Extracts From Sprouted Moringa oleifera Seeds as Functional Egg Yolk Replacers in Sustainable Plant‐Based Mayonnaise

2026International Journal of Food ScienceJournalOpen access

10.1155/ijfo/8396925 Full text0 citations

Authors

4 authors.

Ruth-Ann Yaa FrimpongFirst author
- University of Ghana (GH)
Nicole Sharon Affrifah
- University of Ghana (GH)
Joris Gerald Niilante Amissah
- University of Ghana (GH)
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Proteins in Food Systemslevel 3 · 0.92
Moringa oleifera research and applicationslevel 3 · 0.03
Food composition and propertieslevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · International Journal of Food Science · 0 citations
https://openalex.org/W7164837799

Ultrasound‐ and Enzyme‐Assisted Protein Extracts From Sprouted Moringa oleifera Seeds as Functional Egg Yolk Replacers in Sustainable Plant‐Based Mayonnaise · Sankore