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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.

Microbiological Quality, Shelf Life and Sensorial Properties of Bread Preserved with Sorbic Acid and Calcium Propionate

2023International Journal of Research Studies in Microbiology and BiotechnologyJournalOpen access

10.20431/2454-9428.0801002 Full text1 citations

Authors

2 authors across 2 institutions in 1 country.

Dinnaya Christine ChigozirimFirst author
- University of Port Harcourt (NG)
- Rivers State University (NG)
Ahaotu IhuomaSenior author
- University of Port Harcourt (NG)
- Rivers State University (NG)
as printed: Ihuoma Ahaotu

Fields

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

Food Quality and Safety Studieslevel 3 · 1.00
Nutrition, Health and Food Behaviorlevel 3 · 1.00
Food composition and propertieslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2023 · International Journal of Research Studies in Microbiology and Biotechnology · 1 citations
https://openalex.org/W4389403465

Microbiological Quality, Shelf Life and Sensorial Properties of Bread Preserved with Sorbic Acid and Calcium Propionate · Sankore