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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.

Comparative Analysis of Proximate Composition, Microbial, Antioxidant and Sensory Evaluation of Yoghurts Made from Chili Pepper and Freeze Dried Starter

2025Tropical Journal of Natural Product ResearchJournalOpen access

10.26538/tjnpr/v9i10.66 Full text0 citations

Authors

3 authors across 2 institutions in 2 countries.

Halima SuleimanFirst author
- Bingham University (NG)
Gabriel O. Anyanwu
- Bingham University (NG)
as printed: Gabriel Anyanwu
Gideon Ampoma GyebiSenior author
- Durban University of Technology (ZA)
as printed: Gideon Gyebi

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.21
Food Drying and Modelinglevel 3 · 0.05
Food Quality and Safety Studieslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2025 · Tropical Journal of Natural Product Research · 0 citations
https://openalex.org/W4415714740

Comparative Analysis of Proximate Composition, Microbial, Antioxidant and Sensory Evaluation of Yoghurts Made from Chili Pepper and Freeze Dried Starter · Sankore