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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.

Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i71477 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Iyanu Caleb AlagbeFirst author
- Ladoke Akintola University of Technology (NG)
- Federal University of Technology (NG)
Malomo Sunday Abiodun
- Federal University of Technology (NG)
as printed: Sunday Abiodun Malomo
Tobi Israel Akinremi
- Ladoke Akintola University of Technology (NG)
Simeon Babatunde Fawoye
- Federal University of Technology (NG)
Praise Elisha ObiwusiSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Seed and Plant Biochemistrylevel 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 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W4400118868

Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats · Sankore