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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.

Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

2022European Food Science and EngineeringJournalOpen access

10.55147/efse.1181022 Full text3 citations

Authors

3 authors across 3 institutions in 2 countries.

Jasper Okoro Godwin ElechiFirst author
as printed: Jasper Okoro Godwin ELECHI
Ikechukwu U. Nwiyi
- Nnamdi Azikiwe University (NG)
as printed: Ikechukwu U. NWİYİ
Emmanuel J. OBOHSenior author
- Auchi Polytechnic (NG)

Fields

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

Mangiferin and Mango Extractslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.98
Psidium guajava Extracts and Applicationslevel 3 · 0.90

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 Food Science and Engineering · 3 citations
https://openalex.org/W4312101116

Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour · Sankore