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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.

Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks

2025American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v4i1.4080 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Nancy Seember TerhembaFirst author
- Benue State University (NG)
Charles Chukwuma Ariahu
- Joseph Sarwuan Tarka University Makurdi (NG)
Kelly Ndombow Yakum
- Benue State University (NG)
Peter Abuengmoh
- Benue State University (NG)
Irene Ayah NwatumSenior author
- Benue State University (NG)

Fields

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

Food Quality and Safety Studieslevel 3 · 0.89
Food Chemistry and Fat Analysislevel 3 · 0.78
Freezing and Crystallization Processeslevel 3 · 0.77

Sources

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

openalexseen September 9, 2026
2025 · American Journal of Food Science and Technology · 0 citations
https://openalex.org/W4406707096

Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks · Sankore