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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.

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i5872 Full text0 citations

Authors

5 authors across 6 institutions in 2 countries.

C. C. NwagboFirst author
- Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus (NG)
- Chukwuemeka Odumegwu Ojukwu University (NG)
C. Ngobidi
- Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus (NG)
- Chukwuemeka Odumegwu Ojukwu University (NG)
J. I. Anyadioha
- Madonna University (NG)
- University of Nigeria (NG)
N. L. Onuoha
- Federal College of Education, Kano (NG)
I. A. UgwuSenior author

Fields

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

Pineapple and bromelain studieslevel 3 · 0.31
Botanical Research and Applicationslevel 3 · 0.06
Phytochemicals and Antioxidant Activitieslevel 3 · 0.04

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/W7154958420

Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature · Sankore