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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.

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

2024Food ResearchJournalOpen access

10.26656/fr.2017.8(3).171 Full text1 citations

Authors

9 authors across 4 institutions in 1 country.

T. AbebeFirst author
Endurance Oghogho Okpomor
as printed: E.O. Okpomor
Chigozie F. Okoyeuzu
as printed: C.F. Okoyeuzu
C.M. Eze
T.J. Mbachiantim
Chibuzo Stanley Nwankwo
as printed: C.S. Nwankwo
A.A. Balogun
E.C. Irene
A. IkpeamaSenior author

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.68
Coconut Research and Applicationslevel 3 · 0.10
Oil Palm Production and Sustainabilitylevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2024 · Food Research · 1 citations
https://openalex.org/W4399460749

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam) · Sankore