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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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Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review

2025Frontiers in NutritionJournalOpen access

10.3389/fnut.2025.1653666 Full text26 citations

Authors

18 authors across 25 institutions in 11 countries.

Erhan KeyvanFirst authorCorresponding
Elizabeth Adesemoye
- Federal University Oye Ekiti (NG)
Marie-Christine Champomier-Vergès
Emilie Chanséaume-Bussiere
Julie Mardon
Daniela Nikolovska Nedelkoska
Recep Palamutoglu
Pasquale Russo
Inga Sarand
Laurencia Songre-Ouattara
- Centre National de la Recherche Scientifique et Technologique (BF)
Biljana Trajkovska
Sibel Karakaya
Michail Syrpas
Christophe Chassard
Smilja Praćer
as printed: Smilja Pracer
Guy Vergères
Daniel Heine
Christèle HumblotSenior authorCorresponding

Fields

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

Vitamin K Research Studieslevel 3 · 0.35
Folate and B Vitamins Researchlevel 3 · 0.33
Probiotics and Fermented Foodslevel 3 · 0.19

Sources

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

openalexseen September 24, 2026
2025 · Frontiers in Nutrition · 26 citations
https://openalex.org/W4414879954

Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review · Sankore