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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.

Nutritional composition , anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.16868 Full text2 citations

Authors

4 authors.

Saheed Adewale OmoniyiFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
Maimuna Ibrahim
- Federal University of Agriculture, Abeokuta (NG)
Emmanuel Kehinde Oke
- Federal University of Agriculture, Abeokuta (NG)
Pius Ifeanyi OkolieSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Potato Plant Researchlevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99
Seed and Plant Biochemistrylevel 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
2022 · Journal of Food Processing and Preservation · 2 citations
https://openalex.org/W4283575082

Nutritional composition , anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods · Sankore