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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.

Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety

2022Open Access Macedonian Journal of Medical SciencesJournalOpen access

10.3889/oamjms.2022.8338 Full text1 citations

Authors

4 authors.

Yemisi D. ObafemiFirst author
- Covenant University (NG)
as printed: Yemisi Obafemi
Ajanaku Kolawole Oluseyi
- Covenant University (NG)
Ajanaku Kolawole Oluseyi
- Covenant University (NG)
Paul Akinniyi AkindutiSenior author
- Covenant University (NG)
as printed: Paul Akinduti

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Gut microbiota and healthlevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 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
2022 · Open Access Macedonian Journal of Medical Sciences · 1 citations
https://openalex.org/W4288097173

Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety · Sankore