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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.

Effects of Fermentation and Roasting on Natural Antioxidants in Maize

2022European Journal of Agriculture and Food SciencesJournalOpen access

10.24018/ejfood.2022.4.3.512 Full text4 citations

Authors

1 authors.

Babatunde S. OladejiFirst authorCorresponding
- University of Calabar (NG)
as printed: Babatunde Stephen Oladeji

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.96
Meat and Animal Product Qualitylevel 3 · 0.96
GABA and Rice Researchlevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Agriculture and Food Sciences · 4 citations
https://openalex.org/W4283785213

Effects of Fermentation and Roasting on Natural Antioxidants in Maize · Sankore