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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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Novel food processing techniques and application for fermented foods

2023Elsevier eBooksBook ChapterOpen access

10.1016/b978-0-323-98341-9.00010-4 Full text1 citations

Authors

12 authors across 10 institutions in 4 countries.

Oladipupo Odunayo OlatundeFirst authorCorresponding
Nandika Bandara
Oluwafemi Jeremiah Coker
Feyisola Fisayo Ajayi
- Federal University of Agriculture, Abeokuta (NG)
Oluwatoyin Motunrayo Ademola
- Federal University of Technology Minna (NG)
Bisola Omawumi Akinmosin
- Federal University of Agriculture, Abeokuta (NG)
Abiodun Olajumoke Kupoluyi
- Federal University of Agriculture, Abeokuta (NG)
Atinuke Motunrayo Olajide
Iyiola Oluwakemi Owolabi
Awanwee Petchkongkaew
Oladapo Oluwaseye Olukomaiya
Gbemisola J. FadimuSenior author
as printed: Gbemisola Jamiu Fadimu

Fields

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

Microbial Inactivation Methodslevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 0.99
Magnetic and Electromagnetic Effectslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Elsevier eBooks · 1 citations
https://openalex.org/W4319458657

Novel food processing techniques and application for fermented foods · Sankore