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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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Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods

2022European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2022/v14i630509 Full text1 citations

Authors

4 authors.

Adenike O. WejinyaFirst author
- Rivers State University (NG)
Patience C. Obinna-Echem
- Rivers State University (NG)
Lucretia I. Barber
- Rivers State University (NG)
Sunday Y. GiamiSenior author
- Rivers State University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 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
2022 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4283821546

Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods · Sankore