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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.

Impact of Soy Flour Processing Methods on its Functional, Proximate and Antioxidant Properties

2025European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2025/v17i31658 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Luter LekeFirst author
- Benue State University (NG)
as printed: Leke Luter
Ikya Julius Kwagh-Hal
- Benue State University (NG)
- Federal University of Agriculture, Abeokuta (NG)
as printed: Ikya Julius Kwagh-hal
Ashiekaa, Aunde StephenSenior author
- Benue State University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Phytoestrogen effects and researchlevel 3 · 0.99
Soybean genetics and cultivationlevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2025 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W4407981905

Impact of Soy Flour Processing Methods on its Functional, Proximate and Antioxidant Properties · Sankore