Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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 analysis of wine produced in the laboratory using pineapple and watermelon fruits fermented by Kloeckera apiculata

2023World Journal of Applied Science & TechnologyJournalOpen access

10.4314/wojast.v14i1b.51 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

N.S. BasseyFirst author
- Ahmadu Bello University (NG)
Clement M. Z. Whong
- University of Uyo (NG)
- Ahmadu Bello University (NG)
as printed: C.M.Z. Whong
Anthony A. Adegoke
- University of Uyo (NG)
- Ahmadu Bello University (NG)
as printed: A.A. Adegoke
Saleh Alhaji Ado
- University of Uyo (NG)
- Ahmadu Bello University (NG)
as printed: S.A. Ado
Comfort Ufot InyangSenior author
- Ahmadu Bello University (NG)
as printed: C.U. Inyang

Fields

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

Fermentation and Sensory Analysislevel 3 · 1.00
Tea Polyphenols and Effectslevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 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
2023 · World Journal of Applied Science & Technology · 0 citations
https://openalex.org/W4381614572

Microbiological analysis of wine produced in the laboratory using pineapple and watermelon fruits fermented by Kloeckera apiculata · Sankore