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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.

Artificial Intelligence in Food Innovation: A Critical Review of Emerging Ingredients and New Product Development

2026FUDMA Journal of SciencesJournalOpen access

10.33003/fjs-2026-1013-5649 Full text0 citations

Authors

6 authors across 2 institutions in 1 country.

H.F. BankoleFirst author
- Forestry Research Institute of Nigeria (NG)
as printed: Hafsat Funmilayo Bankole
Stella Kehinde Oladokun
- University of Ilorin (NG)
Kaothar Oyinkansola Abdullahi
- University of Ilorin (NG)
Fathiah Oluwagbemisola Hassan
- University of Ilorin (NG)
Toheeb Babatunde Olaniran
- University of Ilorin (NG)
Mayowa Saheed SanusiSenior author
- University of Ilorin (NG)

Fields

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

Seaweed-derived Bioactive Compoundslevel 3 · 0.16
Microbial Inactivation Methodslevel 3 · 0.13
Algal biology and biofuel productionlevel 3 · 0.13

Sources

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

openalexseen September 9, 2026
2026 · FUDMA Journal of Sciences · 0 citations
https://openalex.org/W7202191589

Artificial Intelligence in Food Innovation: A Critical Review of Emerging Ingredients and New Product Development · Sankore