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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.

Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives

2024Tropical Journal of Natural Product ResearchJournalOpen access

10.26538/tjnpr/v8i11.2 Full text4 citations

Authors

6 authors.

Olubukola OziegbeFirst author
- Covenant University (NG)
Olubukola OziegbeFirst author
- Covenant University (NG)
Joy I. Azeta
- Covenant University (NG)
Joy I. Azeta
- Covenant University (NG)
Joy I. Azeta
- Covenant University (NG)
Yemisi D. ObafemiSenior author
- Covenant University (NG)

Fields

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

Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · Tropical Journal of Natural Product Research · 4 citations
https://openalex.org/W4404982749

Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives · Sankore