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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 Germination and Malting on the Physicochemical Properties of Maize, Finger Millet and Sorghum, and Evaluation of Quality of their Beverages

2025JournalOpen access

10.54117/jafts.v2i1.94 Full text2 citations

Authors

7 authors across 5 institutions in 3 countries.

Ademiku O. AdeleyeFirst author
Ademiku O. AdeleyeFirst author
Ademiku O. AdeleyeFirst author
Daniel S. Ajewole
- Federal University of Technology (NG)
Ayobami Ojo
- Federal Polytechnic Ede (NG)
Temitope N. Oluwafemi
- Rufus Giwa Polytechnic (NG)
Victor N. EnujiughaSenior author
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.80
Seed and Plant Biochemistrylevel 3 · 0.77
Food Industry and Aquatic Biologylevel 3 · 0.71

Sources

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

openalexseen September 9, 2026
2025 · 2 citations
https://openalex.org/W4415033183

Effect of Germination and Malting on the Physicochemical Properties of Maize, Finger Millet and Sorghum, and Evaluation of Quality of their Beverages · Sankore