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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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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

2023Advances in MicrobiologyJournalOpen access

10.4236/aim.2023.138024 Full text5 citations

Authors

7 authors across 4 institutions in 2 countries.

Uchenna K. AkpiFirst author
- University of Nigeria (NG)
Nurul Aqilah Mohd Zaini
Chukwudi Innocent Nnamchi
- University of Nigeria (NG)
Jerry Obetta Ugwuanyi
- University of Nigeria (NG)
Wan Abd Al Qadr Imad Wan-Mohtar
Wan Syaidatul Aqma Wan Mohd NoorSenior author
Wan Syaidatul Aqma Wan Mohd NoorSenior author

Fields

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

Polysaccharides Composition and Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
African Botany and Ecology Studieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Advances in Microbiology · 5 citations
https://openalex.org/W4385576268

Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment · Sankore