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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.

Nutrient content, microstructural and sensory attributes of fried maize-baobab kernel snacks

2025Journal of Agriculture and Food SciencesJournalOpen access

10.4314/jafs.v23i2.2 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

O. O. OluwadiranFirst author
- University of Uyo (NG)
O. P Sobukola
- Imo State University (NG)
- Federal University of Agriculture, Abeokuta (NG)
F.O. Henshaw
- Federal University of Agriculture, Abeokuta (NG)
as printed: F. O. Henshaw
W.A.O. AfolabiSenior author
- Imo State University (NG)
as printed: W. A. O. Afolabi

Fields

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

Food composition and propertieslevel 3 · 0.47
African Botany and Ecology Studieslevel 3 · 0.40
Seed and Plant Biochemistrylevel 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
2025 · Journal of Agriculture and Food Sciences · 0 citations
https://openalex.org/W7140207882

Nutrient content, microstructural and sensory attributes of fried maize-baobab kernel snacks · Sankore