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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.

COMPARATIVE EFFECTS OF FERMENTATION, GERMINATION AND ROASTING ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CUCURBITA PEPO L. SEED FLOUR

2026International Journal of Nature and Science Advance ResearchJournalOpen access

10.70382/mejnsar.v13i9.099 Full text0 citations

Authors

3 authors.

Z.M. BonomiFirst author
- Federal Medical Centre (NG)
as printed: BONOMI, Z. M.
M. M. Ibn-Shuaib
- Federal Medical Centre (NG)
as printed: IBN-SHUAIB, M. M.
SA'ID S. S.Senior author
- Federal Medical Centre (NG)

Fields

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

Advances in Cucurbitaceae Researchlevel 3 · 0.88
Seed and Plant Biochemistrylevel 3 · 0.07
Food composition and propertieslevel 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 · International Journal of Nature and Science Advance Research · 0 citations
https://openalex.org/W7197002698

COMPARATIVE EFFECTS OF FERMENTATION, GERMINATION AND ROASTING ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CUCURBITA PEPO L. SEED FLOUR · Sankore