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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 Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)

2022African Journal of Agriculture and Food ScienceJournalOpen access

10.52589/ajafs-xxhq58pp Full text0 citations

Authors

5 authors across 2 institutions in 2 countries.

Bolarin F.M.First author
- National Centre for Agricultural Mechanization (NG)
Olotu F.B.
Onyemize U.C.
Oyekemi Olabisi Popoola
- National Centre for Agricultural Mechanization (NG)
as printed: Popoola O.
Ademiluyi Y.S.Senior author
- National Centre for Agricultural Mechanization (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.97
Ginkgo biloba and Cashew Applicationslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · African Journal of Agriculture and Food Science · 0 citations
https://openalex.org/W4307964974

Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU) · Sankore