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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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Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel

2023JSFA reportsJournal

10.1002/jsf2.102 Full text2 citations

Authors

5 authors across 2 institutions in 1 country.

Kayode Olayele KarigidiFirst authorCorresponding
- Olusegun Agagu University of Science and Technology (NG)
as printed: Kayode O. Karigidi
Emmanuel Sina Akintimehin
- Olusegun Agagu University of Science and Technology (NG)
as printed: Emmanuel S. Akintimehin
Foluso Olutope Adetuyi
- Olusegun Agagu University of Science and Technology (NG)
as printed: Foluso O. Adetuyi
Oreoluwa O. Akinola
- Olusegun Agagu University of Science and Technology (NG)
Charles O. OlaiyaSenior author
- University of Ibadan (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2023 · JSFA reports · 2 citations
https://openalex.org/W4319843288

Enhancement of nutritional, antioxidant and potential antidiabetic properties of fermented maize flour by partial substitution with Curculigo pilosa and sensory attributes of its gruel · Sankore