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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.

Evaluation of Preservative and Shelf-Life Quality of Probiotic-Lactobacilli Fortified Nigerian Fermented Condiments

2022Green energy and technologyBook Chapter

10.1007/978-3-030-96721-5_26 Full text1 citations

Authors

4 authors.

Yemisi D. ObafemiFirst author
- Covenant University (NG)
Solomon U. OranusiCorresponding
- Covenant University (NG)
Kolawole O. Ajanaku
- Covenant University (NG)
Paul Akinniyi AkindutiSenior author
- Covenant University (NG)
as printed: Paul A. Akinduti

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
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 · Green energy and technology · 1 citations
https://openalex.org/W4285298123

Evaluation of Preservative and Shelf-Life Quality of Probiotic-Lactobacilli Fortified Nigerian Fermented Condiments · Sankore