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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.

Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i42027 Full text0 citations

Authors

5 authors.

Comfort Chinenye NwagboFirst author
- Chukwuemeka Odumegwu Ojukwu University (NG)
Cynthia Kaosisochukwu Ezechinwoye
- Chukwuemeka Odumegwu Ojukwu University (NG)
J. I. Anyadioha
as printed: Josephat Ikechukwu Anyadioha
Paul Mmaduabuchi Nwafor
- Chukwuemeka Odumegwu Ojukwu University (NG)
Moses NwuzohSenior author
as printed: Moses Ifeatu Nwuzoh

Fields

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

Sugarcane Cultivation and Processinglevel 3 · 0.45
Livestock Management and Performance Improvementlevel 3 · 0.12
Banana Cultivation and Researchlevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2026 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7155004523

Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour · Sankore