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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.

Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)

2024Food Science and PreservationJournalOpen access

10.11002/fsp.2024.31.5.763 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

W. AwoyaleFirst authorCorresponding
- Kwara State University (NG)
as printed: Wasiu Awoyale
Lateefat Oluwakemi Saliu
- Kwara State University (NG)
Lateef SanniSenior author
- Nigerian Stored Products Research Institute (NG)
as printed: Lateef Oladimeji Sanni

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.96
Meat and Animal Product Qualitylevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · Food Science and Preservation · 2 citations
https://openalex.org/W4404554986

Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo) · Sankore