Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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 sensory properties of smoked catfish produced under distinct processing conditions

2024Probe - Food Science ResearchJournalOpen access

10.18686/fsr2275 Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Oluwafemi Babatunde OduntanFirst author
- University of Ibadan (NG)
Adeola Anthonia Adesokan
- University of Ibadan (NG)
Adeola Anthonia Adesokan
- University of Ibadan (NG)
Abosede Oluwakemi Oduntan
- National Horticultural Research Institute (NG)
Gilberto Reynoso-MezaSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2024 · Probe - Food Science Research · 0 citations
https://openalex.org/W4405815944

Optimization of sensory properties of smoked catfish produced under distinct processing conditions · Sankore