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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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Characterization and identification of the differential aroma compounds in raw and cooked millet flours: A comparative study on foxtail, finger, pearl, and iron biofortified pearl

2025Microchemical JournalJournal

10.1016/j.microc.2025.113282 Full text7 citations

Authors

12 authors across 5 institutions in 4 countries.

Hamza A.M. AbakerFirst author
as printed: Hamza M.A. Abaker
Sulafa B.H. Hashim
Haroon Elrasheid TahirCorresponding
Muhammad Arslan
Gustav Komla Mahunu
- University for Development Studies (GH)
Li Zhihua
Chenguang Zhou
Abdalbasit Adam Mariod
Mohammad Rezaul Islam Shishir
Alaa K.M Khogly
Suliman Khan
Zou XiaoboSenior authorCorresponding

Fields

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

GABA and Rice Researchlevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.98
Food composition and propertieslevel 3 · 0.98

Sources

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

openalexseen September 5, 2026
2025 · Microchemical Journal · 7 citations
https://openalex.org/W4408186125

Characterization and identification of the differential aroma compounds in raw and cooked millet flours: A comparative study on foxtail, finger, pearl, and iron biofortified pearl · Sankore