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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.

Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i530427 Full text5 citations

Authors

4 authors.

Adenike O. WejinyaFirst author
- Rivers State University (NG)
Sunday Y. Giami
- Rivers State University (NG)
Lucretia I. Barber
- Rivers State University (NG)
Patience C. Obinna-EchemSenior author
- Rivers State University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Gut microbiota and healthlevel 3 · 0.95
Clostridium difficile and Clostridium perfringens researchlevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 5 citations
https://openalex.org/W4293234645

Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products · Sankore