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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, Vitamin and Microbial Quality of Snack Bar Produced From Sesame Seed (Sesamum Indicum L), Peanut (Arachis Hypogaea) and Coconut Grits (Cocos Nucifera)

2026International Journal of Research and Innovation in Applied ScienceJournalOpen access

10.51584/ijrias.2026.11080009 Full text0 citations

Authors

3 authors.

Atadoga Ojonoka JosephineFirst author
- Nnamdi Azikiwe University (NG)
Ishiwu Charles Ngwuja
- Nnamdi Azikiwe University (NG)
Ezegbe Clement ChinedumSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Peanut Plant Research Studieslevel 3 · 0.43
Sesame and Sesamin Researchlevel 3 · 0.19
Coconut Research and Applicationslevel 3 · 0.07

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 Research and Innovation in Applied Science · 0 citations
https://openalex.org/W7204649438

Sensory, Vitamin and Microbial Quality of Snack Bar Produced From Sesame Seed (Sesamum Indicum L), Peanut (Arachis Hypogaea) and Coconut Grits (Cocos Nucifera) · Sankore