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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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Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder

2025Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/2804727 Full text9 citations

Authors

7 authors across 3 institutions in 3 countries.

Emmanuel Duah OseiFirst author
- University for Development Studies (GH)
Anthony Amotoe‐Bondzie
as printed: Anthony Amotoe-Bondzie
Wisdom Sambian Laar
- University for Development Studies (GH)
Peter Sarpong
- University for Development Studies (GH)
Newlove Akowuah AfoakwahCorresponding
- University for Development Studies (GH)
Lubos Harangozo
Eva IvanišováSenior author

Fields

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

Ginkgo biloba and Cashew Applicationslevel 3 · 0.99
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99
Food Quality and Safety Studieslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2025 · Journal of Food Processing and Preservation · 9 citations
https://openalex.org/W4410377675

Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder · Sankore