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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.

Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review

2025Journal of Food ScienceJournalOpen access

10.1111/1750-3841.70022 Full text14 citations

Authors

10 authors across 7 institutions in 4 countries.

Chiemela Enyinnaya ChinmaFirst authorCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Vanessa Chinelo Ezeocha
- Michael Okpara University of Agriculture (NG)
Olajide Emmanuel Adedeji
Olusola Samuel Jolayemi
- Federal University of Technology (NG)
Queeneth Ijeoma Onwuka
- Federal University of Technology Minna (NG)
Muna Abdulsalam Ilowefah
Janet Adeyinka Adebo
- University of Johannesburg (ZA)
Cristina M. RosellCorresponding
Oluwaseun Peter BamideleCorresponding
- University of Venda (ZA)
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2025 · Journal of Food Science · 14 citations
https://openalex.org/W4407295674

Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review · Sankore