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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.

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

2022Journal of Culinary Science & TechnologyJournal

10.1080/15428052.2022.2112351 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Olajumoke Rebecca OloniyoFirst authorCorresponding
- Federal University of Technology (NG)
as printed: Rebecca Olajumoke Oloniyo
Olufunmilayo Sade Omoba
- Federal University of Technology (NG)
Olugbenga O. Awolu
- Federal University of Technology (NG)
as printed: Olugbenga Olufemi Awolu
Yetunde Oyebola EsanSenior author
- Joseph Ayo Babalola University (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.99
Food Quality and Safety Studieslevel 3 · 0.99
Food Industry and Aquatic Biologylevel 3 · 0.99

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/W4292739014

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal · Sankore