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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.

Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds

2025World Journal of Food Science and TechnologyJournalOpen access

10.11648/j.wjfst.20250904.11 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Ubangida SuleimanFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
Danladi Ameh
- Ahmadu Bello University (NG)
Muawiya Musa
- Ahmadu Bello University (NG)
Clement M. Z. WhongSenior author
- Ahmadu Bello University (NG)
as printed: Clement Whong

Fields

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

African Botany and Ecology Studieslevel 3 · 0.52
Polysaccharides Composition and Applicationslevel 3 · 0.05
Food Drying and Modelinglevel 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 · World Journal of Food Science and Technology · 1 citations
https://openalex.org/W7108218815

Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds · Sankore