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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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Effects of Added Slow-Release Pelletized Edible Essential Oils on the Chemical Composition and Sensory Evaluation of Stored Cowpea Grains

2025JournalOpen access

10.9734/ajfrn/2025/v4i4327 Full text0 citations

Authors

10 authors across 7 institutions in 1 country.

Zuwaira, Mohammed AbdulhamidFirst author
- Nasarawa State University (NG)
Eunice Asheobin Adgidzi
- Nasarawa State University (NG)
as printed: Adgidzi, Eunice Asheobin
F. A. Ajayi
- Federal University Lafia (NG)
- Nasarawa State University (NG)
as printed: Ajayi, Folorunso Abiodun
Jerome Adekunle Ayo
- Taraba State University (NG)
as printed: Ayo, Jerome Adekunle
Anayo C. Etonihu
- Nasarawa State University (NG)
Olobayo Kunle
- National Institute for Pharmaceutical Research and Development (NG)
as printed: Olobayo O. Kunle
S. Abdel Rahman
- Federal University Lafia (NG)
as printed: Shehu A. Rahman
K. O. Ajelara
- Lagos State University (NG)
as printed: Kafayat O. Ajelara
Okunade Oyeoluwa
- Nigerian Stored Products Research Institute (NG)
as printed: Samson O. Okunade
A. O. OgunfunmilayoSenior author
- Nigeria Agricultural Quarantine Service (NG)
as printed: Akindele O. Ogunfunmilayo

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.84
Proteins in Food Systemslevel 3 · 0.78

Sources

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

openalexseen September 9, 2026
2025 · 0 citations
https://openalex.org/W4414783216

Effects of Added Slow-Release Pelletized Edible Essential Oils on the Chemical Composition and Sensory Evaluation of Stored Cowpea Grains · Sankore