Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

2026Food Chemistry InternationalJournalOpen access

10.1002/fci2.70071 Full text0 citations

Authors

5 authors.

Mary T. AdemosunFirst authorCorresponding
- Federal University of Technology (NG)
Olufunmilayo Sade Omoba
- Federal University of Technology (NG)
as printed: Olufunmilayo S. Omoba
Ganiyu Oboh
- Federal University of Technology (NG)
Adedamola I. Akinyede
- Federal University of Technology (NG)
Rukayat O. AwololaSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.71
Banana Cultivation and Researchlevel 3 · 0.12
Nuts composition and effectslevel 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 · Food Chemistry International · 0 citations
https://openalex.org/W7155205989

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours · Sankore