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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.

Sensory, Nutritional, Functional, Flavour Compounds and Microbial Properties of Novel Seasoning Cubes Produced from Tree Tomato Fruit and Crayfish as Influenced byFermentation and Drying

2026American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v5i2.7434 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

J MabohFirst author
- Benue State University (NG)
M. O. Eke
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: M.O Eke
F. G. OkibeSenior author
- Benue State University (NG)

Fields

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

Nanocomposite Films for Food Packaginglevel 3 · 0.17
Meat and Animal Product Qualitylevel 3 · 0.17
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.09

Sources

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

openalexseen September 9, 2026
2026 · American Journal of Food Science and Technology · 0 citations
https://openalex.org/W7169758272

Sensory, Nutritional, Functional, Flavour Compounds and Microbial Properties of Novel Seasoning Cubes Produced from Tree Tomato Fruit and Crayfish as Influenced byFermentation and Drying · Sankore