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.

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

2024Archives of Current Research InternationalJournalOpen access

10.9734/acri/2024/v24i4661 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

J. I. OkoyeFirst author
- Enugu State University of Science and Technology (NG)
J. I. Nwodo
- Enugu State University of Science and Technology (NG)
Eze, S. I.Senior author
- Federal College of Education, Kano (NG)
as printed: S. I. Eze

Fields

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

Food composition and propertieslevel 3 · 0.97
Food and Agricultural Scienceslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2024 · Archives of Current Research International · 1 citations
https://openalex.org/W4392913221

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour · Sankore