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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.

Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.176 Full text0 citations

Authors

4 authors across 4 institutions in 1 country.

I. A. AlebiosuFirst author
- Afe Babalola University (NG)
O. I. Olanrewaju
- Kwara State Polytechnic (NG)
- Afe Babalola University (NG)
Adedayo, E.O
- Kwara State Polytechnic (NG)
- Afe Babalola University (NG)
as printed: E. O. Adedayo
E. I. OlanrewajuSenior author

Fields

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

African Botany and Ecology Studieslevel 3 · 0.09
Seed and Plant Biochemistrylevel 3 · 0.07
Agricultural pest management studieslevel 3 · 0.07

Sources

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

openalexseen September 9, 2026
2024 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130644596

Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed · Sankore