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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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Nutritional and biochemical studies on the tenderization of cowhide (Ponmo) using papain from different parts of papaya

2026Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2026.101344 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Chukwunwike Uchenna EnyiFirst authorCorresponding
- Imo State University (NG)
as printed: Chukwunwike U. Enyi
Philippa C. Ojimelukwe
- Michael Okpara University of Agriculture (NG)
Fabian U. Ugwuona
- Michael Okpara University of Agriculture (NG)
Onyekachukwu O. EnyiSenior author
- Ebonyi State University (NG)

Fields

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

Papaya Research and Applicationslevel 3 · 0.63
Food Science and Nutritional Studieslevel 3 · 0.26
Phytochemistry and biological activities of Ficus specieslevel 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 Chemistry Advances · 0 citations
https://openalex.org/W7162989164

Nutritional and biochemical studies on the tenderization of cowhide (Ponmo) using papain from different parts of papaya · Sankore