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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.

Changes in the enzymes, amino acids, metal ions and flavor profile during fermentation of African locust bean seeds ‘Parkia biglobosa’ to Daddawa

2022Bio Research Journal/Bio- ResearchJournalOpen access

10.4314/br.v20i2.4 Full text5 citations

Authors

4 authors.

Nivoakana Emmanuel ZebedeeFirst author
- University of Nigeria (NG)
Chukwudi O. Onwosi
- University of Nigeria (NG)
as printed: Chukwudi Ogbonnaya Onwosi
Tochukwu N. T. Nwagu
- University of Nigeria (NG)
as printed: Tochukwu Nwamaka Nwagu
Onyetugo Chioma AmadiSenior author
- University of Nigeria (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.93
Food Chemistry and Fat Analysislevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2022 · Bio Research Journal/Bio- Research · 5 citations
https://openalex.org/W4281612179

Changes in the enzymes, amino acids, metal ions and flavor profile during fermentation of African locust bean seeds ‘Parkia biglobosa’ to Daddawa · Sankore