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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.

Functionality of Ube (Dacryodes edulis) Paste on the Sensory and Textural Properties of Wheat Cake

2026Food Studies An Interdisciplinary JournalJournal

10.18848/2160-1933/cgp/a219 Full text0 citations

Authors

4 authors across 3 institutions in 3 countries.

Chiamaka Loveth EzenwakaFirst author
Helen O. Agu
- Nnamdi Azikiwe University (NG)
as printed: Helen Obioma Agu
Theophilus Maduabuchukwu Ikegwu
- Nnamdi Azikiwe University (NG)
Victoria JideaniSenior author
- Cape Peninsula University of Technology (ZA)

Fields

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

Food composition and propertieslevel 3 · 0.81
African Botany and Ecology Studieslevel 3 · 0.08
Sensory Analysis and Statistical Methodslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · Food Studies An Interdisciplinary Journal · 0 citations
https://openalex.org/W7126091919

Functionality of Ube (Dacryodes edulis) Paste on the Sensory and Textural Properties of Wheat Cake · Sankore