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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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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.

Nutrient Composition and Techno-functional Properties of Three Nigerian Spices and Sensory Acceptability of Traditional Dishes

2025Records of Agricultural and Food ChemistryJournalOpen access

10.25135/rfac.42.2511.3740 Full text0 citations

Authors

3 authors across 2 institutions in 2 countries.

David-Chukwu N. P.First author
as printed: Nkiruka Phil David-Chukwu
Clara Obiageri Ogbedeagu
as printed: Clara O. Ogbedeagu
Chinwe Uchechi NwachukwuSenior author
- Imo State University (NG)
as printed: Chinwe Nwachukwu

Fields

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

African Botany and Ecology Studieslevel 3 · 0.24
Banana Cultivation and Researchlevel 3 · 0.10
Seed and Plant Biochemistrylevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2025 · Records of Agricultural and Food Chemistry · 0 citations
https://openalex.org/W7117467748

Nutrient Composition and Techno-functional Properties of Three Nigerian Spices and Sensory Acceptability of Traditional Dishes · Sankore