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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.

Influence of Different Packaging Materials on the Shelf Life and Microbial Quality of Bread and Cookies

2026RADS Journal of Biological Research & Applied SciencesJournalOpen access

10.37962/jbas.v17i1.715 Full text0 citations

Authors

2 authors.

Nnenna J. P. OmorodionFirst author
- Rivers State University (NG)
as printed: Nnenna J. Omorodion
Chiemerie O. MarycynthiaSenior author
- Rivers State University (NG)
as printed: Chiemerie O. Marycynthia

Fields

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

Food Safety and Hygienelevel 3 · 0.37
Food Quality and Safety Studieslevel 3 · 0.07
Food Drying and Modelinglevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2026 · RADS Journal of Biological Research & Applied Sciences · 0 citations
https://openalex.org/W7171797461

Influence of Different Packaging Materials on the Shelf Life and Microbial Quality of Bread and Cookies · Sankore