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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 fermented vegetable and fruit-based products

2023Elsevier eBooksBook Chapter

10.1016/b978-0-323-98341-9.00032-3 Full text4 citations

Authors

12 authors across 9 institutions in 3 countries.

Sefater GbashiFirst authorCorresponding
- University of Johannesburg (ZA)
Siphosanele Mafa Moyo
- University of Pretoria (ZA)
Bunmi Olopade
- Covenant University (NG)
Yusuf Kewuyemi
- University of Johannesburg (ZA)
Oluwaseun Mary Areo
- University of Johannesburg (ZA)
Oluranti M. Lawal
as printed: Oluranti Mopelola Lawal
Clement Owoicho Momoh
- Joseph Sarwuan Tarka University Makurdi (NG)
Clement Owoicho Momoh
- Joseph Sarwuan Tarka University Makurdi (NG)
Clement Owoicho Momoh
- Joseph Sarwuan Tarka University Makurdi (NG)
Clement Owoicho Momoh
- Joseph Sarwuan Tarka University Makurdi (NG)
Mercy Doofan Igbashio
- University of Benin (NG)
Patrick Berka NjobehSenior author
- University of Johannesburg (ZA)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.99
Food composition and propertieslevel 3 · 0.98
African Botany and Ecology Studieslevel 3 · 0.98

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/W4319458618

African fermented vegetable and fruit-based products · Sankore