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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.

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds · Sankore

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds

2022Frontiers in NutritionJournalOpen access

10.3389/fnut.2022.856089 Full text12 citations

Authors

6 authors across 2 institutions in 2 countries.

Theodora OjangbaFirst author
- University for Development Studies (GH)
Li ZhangCorresponding
Solomon Boamah
- University for Development Studies (GH)
Yanlei Gao
Zhuo Wang
Martha Wunnam AlhassanSenior author
- University for Development Studies (GH)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Bee Products Chemical Analysislevel 3 · 1.00
Insect Utilization and Effectslevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2022 · Frontiers in Nutrition · 12 citations
https://openalex.org/W4223996044