Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour

2023Asian Food Science JournalJournalOpen access

10.9734/afsj/2023/v22i5631 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

O. A. Omowaye-TaiwoFirst author
- The Federal Polytechnic, Ado-Ekiti (NG)
Matthew Oluwamukomi
- Federal University of Technology (NG)
as printed: M. O. Oluwamukomi
Mathew Kolawole BoladeSenior author
- Federal University of Technology (NG)
as printed: M. K. Bolade

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 · 0.97
Phytochemistry and Bioactivity Studieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2023 · Asian Food Science Journal · 2 citations
https://openalex.org/W4367678175

Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour · Sankore