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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.

Microbial, Physicochemical and Sensory Quality of Freshly Extracted Apple and Cucumber Juice Subjected to Preservatives and Storage Conditions

2024Asian Journal of Microbiology and BiotechnologyJournalOpen access

10.56557/ajmab/2024/v9i18518 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Nnenna OmorodionFirst author
- University of Port Harcourt (NG)
- Rivers State University (NG)
as printed: Omorodion, Nnenna J. P.
Ogbuagu, Justice O.Senior author
- University of Port Harcourt (NG)
- Rivers State University (NG)

Fields

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

Garlic and Onion Studieslevel 3 · 0.98
Postharvest Quality and Shelf Life Managementlevel 3 · 0.98
Food Science and Nutritional Studieslevel 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
2024 · Asian Journal of Microbiology and Biotechnology · 0 citations
https://openalex.org/W4391482359

Microbial, Physicochemical and Sensory Quality of Freshly Extracted Apple and Cucumber Juice Subjected to Preservatives and Storage Conditions · Sankore