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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.

Immunological Impact of Fermented Soybean Condiments Produced from Indigenous Fermenters

2023Journal of Advances in MicrobiologyJournalOpen access

10.9734/jamb/2023/v23i10754 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

C. M. IheukwumereFirst author
- Nnamdi Azikiwe University (NG)
Ikechukwu H. Iheukwumere
- Chukwuemeka Odumegwu Ojukwu University (NG)
as printed: I. H. Iheukwumere
U. O. Okoli
- Nnamdi Azikiwe University (NG)
C. H. UgwuSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.98
Phytoestrogen effects and researchlevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2023 · Journal of Advances in Microbiology · 0 citations
https://openalex.org/W4386783860

Immunological Impact of Fermented Soybean Condiments Produced from Indigenous Fermenters · Sankore