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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.

Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC · Sankore

Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC

2022Food Science and Applied BiotechnologyJournalOpen access

10.30721/fsab2022.v5.i1.162 Full text4 citations

Authors

6 authors across 3 institutions in 1 country.

Adekunbi Adetola MalomoFirst author
- Obafemi Awolowo University (NG)
Oreoluwa Faith Odubanjo
- Obafemi Awolowo University (NG)
Babatunde Olawoye
- Abiola Ajimobi Technical University Ibadan (NG)
Omowumi Ibipeju Olaniyi
- Obafemi Awolowo University (NG)
Moyinoluwa Adenike Lawal
- Obafemi Awolowo University (NG)
B.M. FasogbonSenior author
- Federal Institute of Industrial Research Oshodi (NG)
as printed: Beatrice Mofoluwaso Fasogbon

Fields

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

Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.96
Aquaculture Nutrition and Growthlevel 3 · 0.94
Food Chemistry and Fat Analysislevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2022 · Food Science and Applied Biotechnology · 4 citations
https://openalex.org/W4220904285