Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Enhancing Food Security and Nutrition Through Indigenous Agro-Product-Based Functional Foods: A Case Study on Composite Flour Development

2025PublicationOpen access

10.3390/proceedings2025118004 Full text4 citations

Authors

4 authors across 3 institutions in 1 country.

Chioma Bertha Ehis-EriakhaFirst authorCorresponding
- Ambrose Alli University (NG)
- Edo State University Uzairue (NG)
Chioma Bertha Ehis-EriakhaFirst authorCorresponding
- Ambrose Alli University (NG)
- Edo State University Uzairue (NG)
Peace Omoikhudu Oleghe
- Ambrose Alli University (NG)
- Auchi Polytechnic (NG)
- Edo State University Uzairue (NG)
Fred Coolborn AkharaiyiSenior authorCorresponding
- Auchi Polytechnic (NG)
- Edo State University Uzairue (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Seed and Plant Biochemistrylevel 3 · 0.98
Agriculture Sustainability and Environmental Impactlevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2025 · 4 citations
https://openalex.org/W4410443932

Enhancing Food Security and Nutrition Through Indigenous Agro-Product-Based Functional Foods: A Case Study on Composite Flour Development · Sankore