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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.

Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing

2022European Journal of Agriculture and Food SciencesJournalOpen access

10.24018/ejfood.2022.4.4.519 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

Anna Ngozi AgirigaFirst author
- Federal University Oye Ekiti (NG)
Maduebibisi Ofo Iwe
- Michael Okpara University of Agriculture (NG)
O. A. OlaoyeSenior author
- Michael Okpara University of Agriculture (NG)
as printed: Olusegun A. Olaoye

Fields

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

Food composition and propertieslevel 3 · 0.98
Banana Cultivation and Researchlevel 3 · 0.97
Plant Physiology and Cultivation Studieslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Agriculture and Food Sciences · 2 citations
https://openalex.org/W4286801178

Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing · Sankore