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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.

Development, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloaves

2024Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2024.2401804 Full text1 citations

Authors

5 authors.

Christiana Kayode OlabinkeFirst author
- Federal University of Agriculture, Abeokuta (NG)
Adekola Adegoke
- Federal University of Agriculture, Abeokuta (NG)
as printed: Adekola Felix Adegoke
Olajide Philip Sobukola
- Federal University of Agriculture, Abeokuta (NG)
Adeboye Olusesan Fafiolu
- Federal University of Agriculture, Abeokuta (NG)
Abdul-Rasaq Adesola AdebowaleSenior authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Fungal Biology and Applicationslevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Journal of Culinary Science & Technology · 1 citations
https://openalex.org/W4402889731

Development, Chemical Composition, Textural Characterization and Sensory Acceptability of Oyster or Big Cup Mushroom Incorporated Chicken Meatloaves · Sankore