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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.

Effect of Fermentation on Bacteriological and Physicochemical Properties of ‘Ofada” Rice

2022Asian Journal of BiologyJournalOpen access

10.9734/ajob/2022/v15i430247 Full text1 citations

Authors

6 authors across 3 institutions in 1 country.

O. O. EfunwoleFirst author
- Osun State Polytechnic, Iree (NG)
T. A. Ihum
- Nigerian Stored Products Research Institute (NG)
O. R. Adebayo
- Federal Polytechnic Ede (NG)
A. A. Adedokun
- Federal Polytechnic Ede (NG)
I. A. Adetuberu
- Federal Polytechnic Ede (NG)
O. A. OladipupoSenior author
- Osun State Polytechnic, Iree (NG)

Fields

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

GABA and Rice Researchlevel 3 · 0.99
Food composition and propertieslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2022 · Asian Journal of Biology · 1 citations
https://openalex.org/W4295182819

Effect of Fermentation on Bacteriological and Physicochemical Properties of ‘Ofada” Rice · Sankore