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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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Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties · Sankore

Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties

2025Food Science and PreservationJournalOpen access

10.11002/kjfp.2025.32.4.613 Full text0 citations

Authors

11 authors across 6 institutions in 3 countries.

Esther Ayomide OgunwaleFirst author
Peter Madabuchi Chikieze
K.A. Taiwo
as printed: Kehinde Adekunbi Taiwo
Oyebanji O. Alagbo
- Obafemi Awolowo University (NG)
as printed: Oyebanji Olubunmi Alagbo
Tunde Afolabi Morakinyo
Charles Taiwo Akanbi
Saka Olasunkanmi Gbadamosi
as printed: Olasunkanmi Gbadamosi
Babatunde Olawoye
- Abiola Ajimobi Technical University Ibadan (NG)
- University of Ibadan (NG)
Olusesan Michael Awoleye
- African Institute for Development Policy (MW)
as printed: Micheal Awoleye
Dorcas Lola Alabi
- Obafemi Awolowo University (NG)
as printed: Dorcas Alabi
O. A. KoyaSenior author
- French Institute for Research in Africa (NG)
as printed: Olufemi Koya

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.99
Rice Cultivation and Yield Improvementlevel 3 · 0.99

Sources

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

openalexseen September 24, 2026
2025 · Food Science and Preservation · 0 citations
https://openalex.org/W4414300841