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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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What we cover

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.

Potentials of soybean aquafaba as viable whole egg substitute in cupcakes

2025International Food Research JournalJournalOpen access

10.47836/ifrj.32.2.12 Full text0 citations

Authors

4 authors.

Chioma ArumFirst author
- University of Nigeria (NG)
Ifeyinwa S. Asogwa
- University of Nigeria (NG)
as printed: Ifeyinwa Sabina Asogwa
Aniagor, Ebele N.
as printed: Ebele Nwamaka Aniagor
Chinazom Martina EzeSenior author
as printed: Chinazom Matina Eze

Fields

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

Food composition and propertieslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Proteins in Food Systemslevel 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 · International Food Research Journal · 0 citations
https://openalex.org/W4414922784

Potentials of soybean aquafaba as viable whole egg substitute in cupcakes · Sankore