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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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Changes in the nutritional composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during storage at different temperatures

2025Journal of Food Science and TechnologyJournal

10.1007/s13197-025-06300-4 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
Z. O. Lawal
- University of Ilorin (NG)
as printed: Zainab T. Lawal
Abdulhammed Abiodun BADMOS
- University of Ilorin (NG)
as printed: Abdulhammed A. Badmos
Rasheed O. SulaimonSenior author
- University of Ilorin (NG)
- University of Abuja (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2025 · Journal of Food Science and Technology · 0 citations
https://openalex.org/W4409705958

Changes in the nutritional composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during storage at different temperatures · Sankore