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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.

Nutritional and antioxidative characterisation, antimicrobial, and sensory stability of ultrasound-assisted Agaricus bisporus (J. E. Lange) lmbach dried powder-based biscuits

2025International Journal of Food Science & TechnologyJournalOpen access

10.1093/ijfood/vvag052 Full text6 citations

Authors

8 authors across 5 institutions in 4 countries.

Aunzalna JaveriaFirst author
Raheel SulemanCorresponding
Muhammad Waseem
Muhammad Muzamil
Muhammad Asad Ali Khan
Tariq Ismail
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Prashant Anil PawaseSenior author

Fields

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

Food composition and propertieslevel 3 · 0.32
Fungal Biology and Applicationslevel 3 · 0.31
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.05

Sources

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openalexseen September 5, 2026
2025 · International Journal of Food Science & Technology · 6 citations
https://openalex.org/W7134269154

Nutritional and antioxidative characterisation, antimicrobial, and sensory stability of ultrasound-assisted Agaricus bisporus (J. E. Lange) lmbach dried powder-based biscuits · Sankore