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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.

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

2024International Journal of Biological and Pharmaceutical Sciences ArchiveJournalOpen access

10.53771/ijbpsa.2024.8.1.0063 Full text0 citations

Authors

6 authors.

Chinwendu N. OzohFirst authorCorresponding
- Nnamdi Azikiwe University (NG)
as printed: Chinwendu. Njideka Ozoh
Chidimma Osilo
- Nnamdi Azikiwe University (NG)
J. C. Ohuche
as printed: Josephine Chigbolum Ohuche
Tobechukwu M.C. Ajogwu
as printed: Tobechukwu Maximilian Cajetan Ajogwu
Michael Ibukun Kolawole
Ikechukwu U. NwiyiSenior author
as printed: Ikechukwu Uzodimma Nwiyi

Fields

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

Botanical Research and Applicationslevel 3 · 0.98
Garlic and Onion Studieslevel 3 · 0.98
Phytochemistry and biological activities of Ficus specieslevel 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 · International Journal of Biological and Pharmaceutical Sciences Archive · 0 citations
https://openalex.org/W4401154822

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages · Sankore