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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.

Presence of pathogenic microorganisms in fermented foods

2023Elsevier eBooksBook Chapter

10.1016/b978-0-323-98341-9.00037-2 Full text14 citations

Authors

8 authors across 6 institutions in 2 countries.

Ajibola Bamikole OyedejiFirst authorCorresponding
- University of Johannesburg (ZA)
Ezekiel Green
- University of Johannesburg (ZA)
Yemisi A. Jeff-Agboola
- University of Medical Sciences, Ondo (NG)
- Olusegun Agagu University of Science and Technology (NG)
Afolake OLANBIWONINU
- Ajayi Crowther University (NG)
as printed: Afolake A. Olanbiwoninu
Esther Areo
- Federal University of Agriculture, Abeokuta (NG)
Itohan E. Martins
- Federal University of Agriculture, Abeokuta (NG)
Amina M.A. El-Imam
- University of Ilorin (NG)
Oluwafemi Ayodeji AdeboSenior author
- University of Johannesburg (ZA)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food Safety and Hygienelevel 3 · 1.00
Listeria monocytogenes in Food Safetylevel 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
2023 · Elsevier eBooks · 14 citations
https://openalex.org/W4319458396

Presence of pathogenic microorganisms in fermented foods · Sankore