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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.

Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i61435 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

Akpensuen Mfe SamuelFirst author
- Benue State University (NG)
Ikya Kwagh-al Juliius
- Joseph Sarwuan Tarka University Makurdi (NG)
Ahure DinnahSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food Quality and Safety Studieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4396827376

Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour · Sankore