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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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Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil

2026Food Science and PreservationJournalOpen access

10.11002/fsp.2026.33.1.31 Full text0 citations

Authors

1 authors.

Isaac Olatunde OlaoyeFirst authorCorresponding
- Abiola Ajimobi Technical University Ibadan (NG)

Fields

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

Nuts composition and effectslevel 3 · 0.90
Ginkgo biloba and Cashew Applicationslevel 3 · 0.06
Edible Oils Quality and Analysislevel 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 · Food Science and Preservation · 0 citations
https://openalex.org/W7138868935

Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil · Sankore