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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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MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage

2022International Journal of Food MicrobiologyJournalOpen access

10.1016/j.ijfoodmicro.2022.109563 Full text30 citations

Authors

3 authors across 3 institutions in 2 countries.

Omotade R. OgunremiFirst author
- Abiola Ajimobi Technical University Ibadan (NG)
as printed: Omotade Richard Ogunremi
Susette Freimüller Leischtfeld
Susanne Miescher SchwenningerSenior authorCorresponding

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Food Microbiology · 30 citations
https://openalex.org/W4210317275

MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage · Sankore