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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.

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

2026Food biomacromolecules.JournalOpen access

10.1002/fob2.70062 Full text1 citations

Authors

6 authors across 2 institutions in 1 country.

Abimbola Abike OsanbikanFirst author
- Federal University of Technology (NG)
Olusola Samuel Jolayemi
- Federal University of Technology (NG)
Ayo-Omogie Helen Nwakego
- Olusegun Agagu University of Science and Technology (NG)
as printed: Ayo‐Omogie Helen Nwakego
Olugbenga O. Awolu
- Olusegun Agagu University of Science and Technology (NG)
as printed: Olugbenga Olufemi Awolu
Olusola Matthew Oluwamukomi
- Federal University of Technology (NG)
Olufunmilayo Sade OmobaSenior author
- Olusegun Agagu University of Science and Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.96
Banana Cultivation and Researchlevel 3 · 0.01
Phytase and its Applicationslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · Food biomacromolecules. · 1 citations
https://openalex.org/W7160028803

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations · Sankore