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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 Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits

2025Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/3998593 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Kazeem Koledoye OlatoyeFirst author
- Kwara State University (NG)
Kehinde Peter Alabi
- Kwara State University (NG)
Oluwatobi Ibukun AdeyemoCorresponding
- Kwara State University (NG)
Adetunji Ismael Lawal
- Abiola Ajimobi Technical University Ibadan (NG)
S JimohSenior author
- Kwara State University (NG)
as printed: Sekinat Aderonke Jimoh

Fields

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

Phytase and its Applicationslevel 3 · 0.97
Garlic and Onion Studieslevel 3 · 0.97
Phosphorus and nutrient managementlevel 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 · Journal of Food Processing and Preservation · 0 citations
https://openalex.org/W4414211550

Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits · Sankore