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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.

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i430423 Full text0 citations

Authors

3 authors.

Ohwesiri Monday AkusuFirst author
- Rivers State University (NG)
as printed: O. M. Akusu
C. A. Orisa
- Rivers State University (NG)
Bariwere Samuel ChiborSenior author
- Rivers State University (NG)
as printed: B. S. Chibor

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Botanical Research and Applicationslevel 3 · 0.99
Proteins in Food Systemslevel 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 · Asian Food Science Journal · 0 citations
https://openalex.org/W4224064572

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits · Sankore