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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.

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

2022Frontiers in MicrobiologyJournalOpen access

10.3389/fmicb.2022.684730 Full text49 citations

Authors

3 authors across 2 institutions in 1 country.

Adekemi Titilayo Adesulu-DahunsiFirst authorCorresponding
- Bowen University (NG)
Samuel Olatunde Dahunsi
- Bowen University (NG)
Titilayo Adenike AjayeobaSenior author
- Adeleke University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2022 · Frontiers in Microbiology · 49 citations
https://openalex.org/W4225359166

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension · Sankore