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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 Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature

2023Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access

10.2478/aucft-2023-0003 Full text2 citations

Authors

3 authors.

Oladipo Olawale AdanlawoFirst author
- Obafemi Awolowo University (NG)
Adekunbi Adetola MalomoCorresponding
- Obafemi Awolowo University (NG)
Hezekiah Adekanmi AdeniranSenior author
- Obafemi Awolowo University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Agricultural pest management studieslevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Acta Universitatis Cibiniensis. Series E: Food Technology · 2 citations
https://openalex.org/W4386513916

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature · Sankore