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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 Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

2024IPS Journal of Applied Microbiology and BiotechnologyJournalOpen access

10.54117/ijamb.v3i1.18 Full text3 citations

Authors

5 authors across 2 institutions in 1 country.

Temitope H. AdejobiFirst author
- Federal University of Technology (NG)
Johnson O. Olorunnusi
- Federal University of Technology (NG)
Omolara R. Adegbanke
- Federal University of Technology (NG)
Oladotun O. Oguntoyinbo
- Lagos State University (NG)
Victor N. EnujiughaSenior author
- Federal University of Technology (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 0.99
Protein Hydrolysis and Bioactive Peptideslevel 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
2024 · IPS Journal of Applied Microbiology and Biotechnology · 3 citations
https://openalex.org/W4393074841

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi · Sankore