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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.

African cereal-based fermented products

2023Elsevier eBooksBook Chapter

10.1016/b978-0-323-98341-9.00031-1 Full text4 citations

Authors

12 authors across 12 institutions in 3 countries.

Edwin HlangwaniFirst author
- University of Johannesburg (ZA)
Patrick Berka Njobeh
- University of Johannesburg (ZA)
Chiemela Enyinnaya Chinma
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Ajibola Bamikole Oyedeji
- University of Johannesburg (ZA)
B.M. Fasogbon
- University of Johannesburg (ZA)
as printed: Beatrice Mofoluwaso Fasogbon
Samson Adeoye Oyeyinka
- University of Johannesburg (ZA)
Sunday Samuel Sobowale
- Mountain Top University (NG)
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
T. Molelekoa
- University of Johannesburg (ZA)
as printed: Tumisi Beiri Jeremiah Molelekoa
Hema Kesa
- University of Johannesburg (ZA)
Jonathan D Wilkin
as printed: Jonathan D. Wilkin
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Probiotics and Fermented Foodslevel 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
2023 · Elsevier eBooks · 4 citations
https://openalex.org/W4319458566

African cereal-based fermented products · Sankore