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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.

Influence of Processing and Storage on the Health Benefits of Sauce Produced from Capsicum spp (Pepper) and Lycopersicum esculentum (Tomato) in CCl4 Induced Hepatotoxic Wistar Rats

2025Asian Food Science JournalJournalOpen access

10.9734/afsj/2025/v24i4780 Full text0 citations

Authors

3 authors.

Ruth A. AdeniyiFirst author
- Ekiti State University (NG)
Bilikisu S. Haruna
- Ekiti State University (NG)
Oluwakemi AdelekeSenior author
- Ekiti State University (NG)
as printed: Oluwakemi V. Adeleke

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.98
GABA and Rice Researchlevel 3 · 0.97
Natural Antidiabetic Agents Studieslevel 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 · Asian Food Science Journal · 0 citations
https://openalex.org/W4408724490

Influence of Processing and Storage on the Health Benefits of Sauce Produced from Capsicum spp (Pepper) and Lycopersicum esculentum (Tomato) in CCl4 Induced Hepatotoxic Wistar Rats · Sankore