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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.

Effect of fermentation on ameliorative properties of tamarind seed (Tamarindus indica) in sucrose‐induced diabetic‐like biochemical alterations in Drosophila melanogaster

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.17233 Full text7 citations

Authors

4 authors.

Esther E. NwannaFirst authorCorresponding
- Federal University of Technology (NG)
Olayemi Philemon Aro
- Federal University of Technology (NG)
Opeyemi B. Ogunsuyi
- Federal University of Technology (NG)
as printed: Opeyemi Babatunde Ogunsuyi
Ganiyu ObohSenior author
- Federal University of Technology (NG)

Fields

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

Natural Antidiabetic Agents Studieslevel 3 · 0.98
Insect Utilization and Effectslevel 3 · 0.98
Bee Products Chemical Analysislevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Processing and Preservation · 7 citations
https://openalex.org/W4298145266

Effect of fermentation on ameliorative properties of tamarind seed (Tamarindus indica) in sucrose‐induced diabetic‐like biochemical alterations in Drosophila melanogaster · Sankore