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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 Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2027309 Full text1 citations

Authors

2 authors across 2 institutions in 1 country.

Ajibola Omawunmi IbrahimFirst authorCorresponding
- Federal University Wukari (NG)
as printed: Ajibola Nihmot Ibrahim
John Ikechukwu EzeSenior author
- University of Nigeria (NG)

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.99
Pineapple and bromelain studieslevel 3 · 0.99
Growth and nutrition in plantslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · Journal of Culinary Science & Technology · 1 citations
https://openalex.org/W4206964743

Influence of Microwave Cooking Power and Time on the Quality Attributes, Nutritional Profile and Organoleptic Acceptability of Pineapple Jam · Sankore