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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.

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

2023European Food Science and EngineeringJournalOpen access

10.55147/efse.1259458 Full text2 citations

Authors

4 authors across 4 institutions in 1 country.

Peace Omoikhudu OlegheFirst author
- Ambrose Alli University (NG)
- Auchi Polytechnic (NG)
- Edo State University Uzairue (NG)
as printed: Peace Omoikhudu OLEGHE
Fred Coolborn Akharaiyi
- Ambrose Alli University (NG)
- Edo State University Uzairue (NG)
as printed: Fred. C. AKHARAİYİ
Chioma Bertha Ehis-Eriakha
- Ambrose Alli University (NG)
- Edo State University Uzairue (NG)
as printed: Chioma Bertha EHİS-ERİAKHA
Emmanuel John ObohSenior authorCorresponding
- Federal University Lafia (NG)
as printed: Emmanuel OBOH

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 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 · European Food Science and Engineering · 2 citations
https://openalex.org/W4378981433

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour · Sankore