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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 processing methods on the antioxidant, physicochemical, and microbiological properties of non-alcoholic beverages made from Roselle calyces

2025IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v4i1.79 Full text0 citations

Authors

5 authors across 4 institutions in 1 country.

Olawale Paul OlatidoyeFirst author
- Yaba College of Technology (NG)
as printed: Olawale P. Olatidoye
Gbemisola Onipede
- Osun State University (NG)
as printed: Gbemisola Olufunke Onipede
Sunday Samuel Sobowale
- Mountain Top University (NG)
as printed: S. S. Sobowale
Abdulraheem Ochu Alabi
- Delta State Polytechnic Ogwashi-Uku (NG)
as printed: A. O. Alabi
Adeoti O. A.Senior author
- Delta State Polytechnic Ogwashi-Uku (NG)
as printed: O. A. Adeoti

Fields

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

Hibiscus Plant Research Studieslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2025 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4408592404

Effect of processing methods on the antioxidant, physicochemical, and microbiological properties of non-alcoholic beverages made from Roselle calyces · Sankore