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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.

Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour

2025Journal of Food Science and TechnologyJournalOpen access

10.1007/s13197-025-06347-3 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Abimbola Kemisola AriseFirst authorCorresponding
- University of Ilorin (NG)
Caesar Nwosu
- National Centre for Agricultural Mechanization (NG)
Faith Enumah
- University of Ilorin (NG)
Jacob ObuoSenior author
- University of Ilorin (NG)

Fields

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

Food Industry and Aquatic Biologylevel 3 · 1.00
Insect Utilization and Effectslevel 3 · 0.98
Consumer Attitudes and Food Labelinglevel 3 · 0.98

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/W4411472667

Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour · Sankore