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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 Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours

2026Food Science and ProcessingJournalOpen access

10.53941/fsp.2026.100005 Full text0 citations

Authors

4 authors across 3 institutions in 3 countries.

Temitope Yemisi AkinyemiFirst author
- Federal University of Technology (NG)
Adedamola Iyioluwa Akinyede
- Federal University of Technology (NG)
Adenike Idayat Ibrahim
- Federal University of Technology (NG)
Mercy Chinonso ChibuezeSenior author
- Federal University of Technology (NG)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.83
Tea Polyphenols and Effectslevel 3 · 0.06
Food composition and propertieslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2026 · Food Science and Processing · 0 citations
https://openalex.org/W7135246536

Effect of Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours · Sankore