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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.

Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend

2026Food Science and PreservationJournalOpen access

10.11002/fsp.2026.33.3.413 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Latifat NurudeenFirst authorCorresponding
- University of Ilorin (NG)
- Kwara State University (NG)
Emmanuel Anyachukwu Irondi
- University of Ilorin (NG)
- Kwara State University (NG)
Abdulhakeem Sulyman
- University of Ilorin (NG)
- Kwara State University (NG)
as printed: Abdulhakeem Olanrewaju Sulyman
Yunus Temitayo ImamSenior author

Fields

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

Food composition and propertieslevel 3 · 0.90
Polysaccharides Composition and Applicationslevel 3 · 0.01
Seaweed-derived Bioactive Compoundslevel 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 Science and Preservation · 0 citations
https://openalex.org/W7168143360

Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend · Sankore