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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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Solid-state fermentation with Bacillus subtillis co-cultured with probiotic Lactobacillus spp. enhances the bioactive peptides, nutritional and antioxidative potentials of tamarind seed

2024Biocatalysis and Agricultural BiotechnologyJournalOpen access

10.1016/j.bcab.2024.103368 Full text12 citations

Authors

3 authors.

Olufunke O. EzekielFirst author
- University of Ibadan (NG)
Modupeola A. OguntoyeCorresponding
- University of Ibadan (NG)
Nurudeen O. SalamiSenior author
- University of Ibadan (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Seed and Plant Biochemistrylevel 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
2024 · Biocatalysis and Agricultural Biotechnology · 12 citations
https://openalex.org/W4402544403

Solid-state fermentation with Bacillus subtillis co-cultured with probiotic Lactobacillus spp. enhances the bioactive peptides, nutritional and antioxidative potentials of tamarind seed · Sankore