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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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What we cover

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.

Microbiological, Nutritional, and Sensory Evaluation of Pleurotus ostreatus (Oyster Mushroom) Fortified Bread

2026Tropical Journal of Natural Product ResearchJournalOpen access

10.26538/tjnpr/v10i4.39 Full text0 citations

Authors

5 authors across 4 institutions in 2 countries.

Pheobe Q. IdakwoFirst author
- Kogi State University (NG)
Moses Abalaka
- Federal University of Technology Minna (NG)
as printed: Moses E. Abalaka
Helen S. Auta
- Federal University of Technology Minna (NG)
Julian C. Anuonye
- Federal University of Technology Minna (NG)
- Federal University of Technology (NG)
Cornelius A. OmatolaSenior author
- Durban University of Technology (ZA)

Fields

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

Fungal Biology and Applicationslevel 3 · 0.78
Food composition and propertieslevel 3 · 0.06
Polysaccharides and Plant Cell Wallslevel 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
2026 · Tropical Journal of Natural Product Research · 0 citations
https://openalex.org/W7160665118

Microbiological, Nutritional, and Sensory Evaluation of Pleurotus ostreatus (Oyster Mushroom) Fortified Bread · Sankore