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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.

Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends

2024Journal of Agriculture and Food SciencesJournalOpen access

10.4314/jafs.v21i2.8 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

D. C. ArukweFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
J. N. Okoli
- Imo State University (NG)
Chidiamara Onyinyechi Adindu-LinusSenior author
as printed: C. O. Adindu-Linus

Fields

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

Agricultural pest management studieslevel 3 · 0.97
African Botany and Ecology Studieslevel 3 · 0.96
Food composition and propertieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · Journal of Agriculture and Food Sciences · 1 citations
https://openalex.org/W4391436692

Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends · Sankore