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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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Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants

2022NFS JournalJournalOpen access

10.1016/j.nfs.2022.03.001 Full text18 citations

Authors

5 authors across 3 institutions in 3 countries.

Kolawole BanwoFirst authorCorresponding
- University of Ibadan (NG)
Aduragbemi Oyeyipo
- University of Ibadan (NG)
Lokesh Mishra
Dipayan Sarkar
Kalidas ShettySenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.99
Proteins in Food Systemslevel 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 · NFS Journal · 18 citations
https://openalex.org/W4220739125

Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants · Sankore