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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 packaging on the chemical composition of stored citrus essential oil-preserved smoked clupeids (Ethmalosa fimbriata and Sardinella maderensis)

2024Global Journal of Fisheries ScienceJournalOpen access

10.31248/gjfs2024.057 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

R. N. Oladosu-AjayiFirst author
O. P. Olateju
F. O. A. George
W. O. Alegbeleye
Henry DİENYESenior author
- Federal University of Agriculture, Abeokuta (NG)
- Rivers State University (NG)
as printed: H. E. Dienye

Fields

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

Sensory Analysis and Statistical Methodslevel 3 · 0.54
Food Chemistry and Fat Analysislevel 3 · 0.54
Food and Agricultural Scienceslevel 3 · 0.46

Sources

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

openalexseen September 9, 2026
2024 · Global Journal of Fisheries Science · 0 citations
https://openalex.org/W4406462284

Effect of packaging on the chemical composition of stored citrus essential oil-preserved smoked clupeids (Ethmalosa fimbriata and Sardinella maderensis) · Sankore