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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.

Influence of Lactobacillus plantarum and Pediococcus pentosaceus addition on the nutritional quality of Sourdough-based bread

2025Sustainable MicrobiologyJournalOpen access

10.1093/sumbio/qvaf030 Full text1 citations

Authors

11 authors across 2 institutions in 1 country.

Amos Obaje OgajiFirst author
- University of Jos (NG)
Oluwatoyin Debby Coulthard
- University of Jos (NG)
Michael Macvren Dashen
- University of Jos (NG)
Tarfena Yoila Amapu
- University of Jos (NG)
Isaac Onyimba
- University of Jos (NG)
as printed: Isaac Amechi Onyimba
Deborah King Etah
- University of Jos (NG)
Christiana Micah Umar
- University of Jos (NG)
Samirah David Awak
- University of Jos (NG)
Cirfat Nanya Amos
- University of Jos (NG)
Anayochukwu Chibuike NgeneCorresponding
- Michael Okpara University of Agriculture (NG)
Otumala John EgbereSenior author
- University of Jos (NG)

Fields

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

Food composition and propertieslevel 3 · 0.79
Probiotics and Fermented Foodslevel 3 · 0.17
Phytase and its Applicationslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2025 · Sustainable Microbiology · 1 citations
https://openalex.org/W4417017099

Influence of Lactobacillus plantarum and Pediococcus pentosaceus addition on the nutritional quality of Sourdough-based bread · Sankore