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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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Assessment of chemical characteristics of repeatedly fried edible oil

2026Journal of Food Nutrition and Diet ScienceJournalOpen access

10.55976/fnds.4202614991-9 Full text0 citations

Authors

7 authors across 6 institutions in 2 countries.

Shefiat O. ArekemaseFirst authorCorresponding
- National Institute for Pharmaceutical Research and Development (NG)
Ibrahim Abdulwaliyu
- National Institute for Pharmaceutical Research and Development (NG)
Hussaina Adamu
- National Agricultural Extension and Research Liaison Services (NG)
Owolabi S. Olusina
- Federal Institute of Industrial Research Oshodi (NG)
Razaq A. Mustapha
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
Francis Iyeh
- National Institute for Pharmaceutical Research and Development (NG)
Ayotunde S. AbeSenior author
- National Institute for Pharmaceutical Research and Development (NG)

Fields

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

Edible Oils Quality and Analysislevel 3 · 0.86
Food Chemistry and Fat Analysislevel 3 · 0.03
Coconut Research and Applicationslevel 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
2026 · Journal of Food Nutrition and Diet Science · 0 citations
https://openalex.org/W7135222184

Assessment of chemical characteristics of repeatedly fried edible oil · Sankore