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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.

Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods

2025American Journal of Food Science and TechnologyJournalOpen access

10.54536/ajfst.v4i1.3916 Full text1 citations

Authors

3 authors across 2 institutions in 1 country.

Bongjo, Ndi B.First author
- Benue State University (NG)
as printed: Ndi Betrand Bongjo
Charles Chukwuma Ariahu
- Joseph Sarwuan Tarka University Makurdi (NG)
B. A. IkyengeSenior author
- Benue State University (NG)
as printed: Barnabas Aloo Ikyenge

Fields

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

Food Industry and Aquatic Biologylevel 3 · 0.80
Food Quality and Safety Studieslevel 3 · 0.73
Food composition and propertieslevel 3 · 0.71

Sources

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

openalexseen September 9, 2026
2025 · American Journal of Food Science and Technology · 1 citations
https://openalex.org/W4408810636

Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods · Sankore