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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.

Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment

2023Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2023.15.1.04 Full text7 citations

Authors

4 authors across 3 institutions in 1 country.

Pius Ifeanyi OkolieFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
Martins Ebunoluwa Itohan
- Federal University of Agriculture, Abeokuta (NG)
Emilymary Chima Okolie
- National Primary Health Care Development Agency (NG)
- National Biotechnology Development Agency (NG)
Adewale Olusegun ObadinaSenior author
- Federal University of Agriculture, Abeokuta (NG)
as printed: Adewale Obadina

Fields

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

Agricultural pest management studieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.98
African Botany and Ecology Studieslevel 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
2023 · Croatian Journal of Food Science and Technology · 7 citations
https://openalex.org/W4386260084

Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment · Sankore