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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 processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.171 Full text0 citations

Authors

4 authors.

C. A. OrisaFirst authorCorresponding
- Rivers State University (NG)
as printed: Catherine Achese Orisa
Allbright Ovuchimeru Amadi
- Rivers State University (NG)
FYNE-AKAH, Homa
- Rivers State University (NG)
as printed: Homa Fyne-Akah
Mandah Stella OtitoSenior author
- Rivers State University (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Food Chemistry and Fat Analysislevel 3 · 0.99
Agriculture and Rural Development Researchlevel 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
2024 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W4398241700

Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties · Sankore