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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.

Physicochemical Properties and Fatty Acid Profile of Bean Cake and Buns Oil Extract

2024Poly(amino acid)-Catalyzed EpoxidationJournalOpen access

10.3923/sjsr.2024.24.33 Full text1 citations

Authors

9 authors across 4 institutions in 1 country.

Oguazu Chinenye EnochFirst author
as printed: Oguazu, Chinenye Enoch
Mbamara Vanesa Mmachi
- Igbinedion University (NG)
Spencer Chukwumaobim Nwangwu
- University of Port Harcourt (NG)
- Rivers State University (NG)
Chinwe Ibeabuchi
- Nnamdi Azikiwe University (NG)
as printed: Chinwe Gloria Ibeabuchi
Ubaoji, Kingsley Ikechukwu
Anyanwu, R. O.
as printed: Anyanwu, Reginald Ogochukwu
Ezeanyanwu, Valentine Chukwuebuka
Anyaoha, Ihedinachi Victoria
Ajakpofo Firstina OruaroSenior author

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.76

Sources

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

openalexseen September 9, 2026
2024 · Poly(amino acid)-Catalyzed Epoxidation · 1 citations
https://openalex.org/W4413773940

Physicochemical Properties and Fatty Acid Profile of Bean Cake and Buns Oil Extract · Sankore