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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 steaming as a processing technique on the nutritional, health-promoting, and functionality of spekboom ( Portulacaria afra ) plant properties

2025International Journal of Food Science & TechnologyJournalOpen access

10.1093/ijfood/vvag040 Full text0 citations

Authors

7 authors across 5 institutions in 4 countries.

Zamancwane Pretty MahlanzaFirst author
- University of Johannesburg (ZA)
Samson Adeoye Oyeyinka
- University of Johannesburg (ZA)
Jonathan D WilkinCorresponding
Oluwaseun Peter Bamidele
- University of Venda (ZA)
Abdullahi Adekilekun Jimoh
- University of Johannesburg (ZA)
Anthony Ananga
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)

Fields

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

Antioxidants, Aging, Portulaca oleracealevel 3 · 0.40
Seed and Plant Biochemistrylevel 3 · 0.07
Diet, Metabolism, and Diseaselevel 3 · 0.06

Sources

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

openalexseen September 8, 2026
2025 · International Journal of Food Science & Technology · 0 citations
https://openalex.org/W7131354099

Impact of steaming as a processing technique on the nutritional, health-promoting, and functionality of spekboom ( Portulacaria afra ) plant properties · Sankore