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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.

Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis

2025Food Science and PreservationJournalOpen access

10.11002/fsp.2025.32.5.812 Full text0 citations

Authors

6 authors across 2 institutions in 2 countries.

Tunji V. OdunladeFirst author
- Obafemi Awolowo University (NG)
as printed: Tunji Victor Odunlade
K.A. Taiwo
- Obafemi Awolowo University (NG)
as printed: Kehinde Adekunbi Taiwo
Saka Olasunkanmi Gbadamosi
- Obafemi Awolowo University (NG)
Adewumi Ronke Odunlade
- Obafemi Awolowo University (NG)
Duro Oyedele
- Obafemi Awolowo University (NG)
as printed: Durodoluwa Joseph Oyedele
Odunayo Clement AdebooyeSenior author
- Obafemi Awolowo University (NG)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.82
Food composition and propertieslevel 3 · 0.02
Microbial Metabolites in Food Biotechnologylevel 3 · 0.01

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 Science and Preservation · 0 citations
https://openalex.org/W7134839072

Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis · Sankore