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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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Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy

2025Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2025.101902 Full text6 citations

Authors

6 authors across 2 institutions in 1 country.

Adekunbi Adetola MalomoFirst authorCorresponding
- Obafemi Awolowo University (NG)
Oluwatobi Victoria ObayomiCorresponding
- Landmark University (NG)
Joy Modupe Akala
- Obafemi Awolowo University (NG)
Abiola Folakemi Olaniran
- Landmark University (NG)
Hezekiah Adekanmi Adeniran
- Obafemi Awolowo University (NG)
Sumbo Henrietta AbioseSenior author
- Obafemi Awolowo University (NG)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.99
Medicinal Plants and Neuroprotectionlevel 3 · 0.99
Food Science and Nutritional Studieslevel 3 · 0.99

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 Agriculture and Food Research · 6 citations
https://openalex.org/W4409263239

Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy · Sankore