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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.

Ultraprocessed Foods and the Aging Brain: State of the Science

2026Annual Review of NutritionJournalOpen access

10.1146/annurev-nutr-061824-053453 Full text1 citations

Authors

27 authors across 31 institutions in 11 countries.

Owen T. CarmichaelFirst author
Puja Agarwal
Benedict C Albensi
as printed: Benedict C. Albensi
Vyshnavy Balendra
Nathan M. D'Cunha
Diandra N. Denier-Fields
Naomi Vidal Ferreira
Natalia Gomes Gonçalves
Rashi Kumar
Corinne Labyak
Susanna Lopez
Mychael V. Lourenco
Ilianna Lourida

Fields

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

Consumer Attitudes and Food Labelinglevel 3 · 0.66
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.09
Dye analysis and toxicitylevel 3 · 0.07

Sources

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

openalexseen September 9, 2026
2026 · Annual Review of Nutrition · 1 citations
https://openalex.org/W7161275759

Zuzana Nedelska

Juliet Nnenda Olayinka

Afe Babalola University (NG)

Kayalvizhi Rajendran

Hom L. Shrestha

as printed: Hom Lal Shrestha

Natalia Soldevila-Domenech

Débora G. Souza

Claudia Kimie Suemoto

Jodi R. Titiner

Rafael de la Torre

Debora Melo van LentSenior author

Ultraprocessed Foods and the Aging Brain: State of the Science · Sankore