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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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Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications

2025Agriculture and Food Bioactive CompoundsJournalOpen access

10.31989/afbc.v2i8.1723 Full text1 citations

Authors

9 authors.

David Adeiza ZakariFirst author
- Kogi State University (NG)
as printed: David Zakari
Audu Amoka
Egbeja Idris
Aliyu Anoze
Adefila Moyosore
Momoh Boniface
Abdulmalik Y Bashir
as printed: Ali Bashir
Shuiab Danjuma
Aliyu OmuyaSenior author

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99

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openalexseen September 9, 2026
2025 · Agriculture and Food Bioactive Compounds · 1 citations
https://openalex.org/W4412848760

Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications · Sankore