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.

Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers

2026Journal of the Science of Food and AgricultureJournalOpen access

10.1002/jsfa.70814 Full text0 citations

Authors

4 authors across 3 institutions in 2 countries.

Olayemi Olubunmi OjoawoFirst authorCorresponding
- Federal University of Technology Minna (NG)
Bolanle Adenike Adejumo
- National Open University of Nigeria (NG)
- Federal University of Technology Minna (NG)
Samuel Tunde Olorunsogo
- Federal University of Technology Minna (NG)
Ocheme Boniface OchemeSenior author
- Federal University of Technology Minna (NG)

Fields

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

Food composition and propertieslevel 3 · 0.60
Food Drying and Modelinglevel 3 · 0.21
Microencapsulation and Drying Processeslevel 3 · 0.10

Sources

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

openalexseen September 9, 2026
2026 · Journal of the Science of Food and Agriculture · 0 citations
https://openalex.org/W7165517402

Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers · Sankore