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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.

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala

2026Food Science & NutritionJournalOpen access

10.1002/fsn3.72058 Full text0 citations

Authors

6 authors across 2 institutions in 1 country.

Abiola R. TanimolaFirst author
- Bowen University (NG)
as printed: Abiola Tanimola
Oluyinka Oroniran
- Bowen University (NG)
Ayomide Alamu
- Bowen University (NG)
Olawuyi Yetunde
- University of Ibadan (NG)
Rahman Akinoso
- University of Ibadan (NG)
Bolanle OtegbayoSenior authorCorresponding
- Bowen University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.97
Proteins in Food Systemslevel 3 · 0.01
Polysaccharides Composition and Applicationslevel 3 · 0.00

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 Science & Nutrition · 0 citations
https://openalex.org/W7166860862

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala · Sankore