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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.

Effect of oven drying and smoking on the nutritional composition of Atlantic mackerel (Scomber scombrus)

2025Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2025.197 Full text0 citations

Authors

6 authors across 4 institutions in 1 country.

E. I. JohnsonFirst author
- Akwa Ibom State University (NG)
E. E. Ekerette
- University of Cross River State (NG)
- University of Calabar (NG)
L. P. Nangah
- Akwa Ibom State University (NG)
O. M. Etukudo
- Akwa Ibom State University (NG)
U. G. Umoren
- University of Uyo (NG)
J. S. BenedictSenior author
- University of Uyo (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.37
Meat and Animal Product Qualitylevel 3 · 0.15
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.10

Sources

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

openalexseen September 9, 2026
2025 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130653251

Effect of oven drying and smoking on the nutritional composition of Atlantic mackerel (Scomber scombrus) · Sankore