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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 Storage on Probiotic Viability, Physicochemical and Sensory Properties of Probiotic-enriched Orange Juice

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i71480 Full text1 citations

Authors

4 authors across 3 institutions in 1 country.

Emmanuel L. OrikeFirst author
- Abiola Ajimobi Technical University Ibadan (NG)
as printed: Emmanuel Lucky Orike
Temidayo Emmanuel Olajugbagbe
- Baze University (NG)
Bridget Okiemute Omafuvbe
- Obafemi Awolowo University (NG)
Titilola Oyenike AnimasahunSenior author
- Obafemi Awolowo 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 · 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
2024 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4400287104

Effect of Storage on Probiotic Viability, Physicochemical and Sensory Properties of Probiotic-enriched Orange Juice · Sankore