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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.

Effects of edible mushroom addition and processing methods on the nutrient and functional properties of cocoyam flour

2025Food ScienTech JournalJournalOpen access

10.33512/fsj.v7i2.32637 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Blessing EdehFirst author
- Madonna University (NG)
Umerah, Nkemjika Nnedinso
- Enugu State University of Science and Technology (NG)
as printed: Nkemjika Umerah
J. I. AnyadiohaSenior author
- Madonna University (NG)
as printed: Josephat Ikechukwu Anyadioha

Fields

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

Fungal Biology and Applicationslevel 3 · 0.30
Polysaccharides and Plant Cell Wallslevel 3 · 0.18
Food composition and propertieslevel 3 · 0.14

Sources

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

openalexseen September 9, 2026
2025 · Food ScienTech Journal · 0 citations
https://openalex.org/W4416840580

Effects of edible mushroom addition and processing methods on the nutrient and functional properties of cocoyam flour · Sankore