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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.

Influence of Water Soaking Time on the Nutritional and Sensory Properties of Almond Milk

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i4864 Full text0 citations

Authors

3 authors.

S. U. AlugwuFirst author
- Enugu State University of Science and Technology (NG)
as printed: Samson Ugochukwu Alugwu
U. B. Alugwu
- Enugu State University of Science and Technology (NG)
Ude, Emilia ChinecheremSenior author
- Enugu State University of Science and Technology (NG)

Fields

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

Nuts composition and effectslevel 3 · 0.98
Proteins in Food Systemslevel 3 · 0.00
Food Allergy and Anaphylaxis Researchlevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · Asian Food Science Journal · 0 citations
https://openalex.org/W7134889939

Influence of Water Soaking Time on the Nutritional and Sensory Properties of Almond Milk · Sankore