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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 Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review

2026Pakistan Journal of NutritionJournalOpen access

10.3923/pjn.2026.1.10 Full text1 citations

Authors

2 authors.

Oluchukwu Margaret Mary NwadiFirst author
- University of Nigeria (NG)
Thomas M. OkonkwoSenior author
- University of Nigeria (NG)
as printed: Thomas Okonkwo

Fields

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

Listeria monocytogenes in Food Safetylevel 3 · 0.24
Food Drying and Modelinglevel 3 · 0.20
Food composition and propertieslevel 3 · 0.15

Sources

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

openalexseen September 9, 2026
2026 · Pakistan Journal of Nutrition · 1 citations
https://openalex.org/W7155013053

Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review · Sankore