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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.

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour · Sankore

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

2024Food Science & NutritionJournalOpen access

10.1002/fsn3.3922 Full text31 citations

Authors

6 authors across 4 institutions in 3 countries.

Mary Damilola JenfaFirst author
- Federal University of Agriculture, Abeokuta (NG)
Oluwasola A. AdelusiCorresponding
- University of Johannesburg (ZA)
as printed: Oluwasola Abayomi Adelusi
Aderonke Aderinoye
- Lagos State Health Service Commission (NG)
Oluwafemi Jeremiah Coker
Itohan Ebunoluwa Martins
- Federal University of Agriculture, Abeokuta (NG)
Olusegun Adewale ObadinaSenior author
- University of Johannesburg (ZA)
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.96
Plant Micronutrient Interactions and Effectslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · Food Science & Nutrition · 31 citations
https://openalex.org/W4391320672