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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.

In vitro assessment of probiotic potentials of yeast strains isolated from a cereal-based (Ogi)) traditional fermented food

2024Open Access Research Journal of Science and TechnologyJournalOpen access

10.53022/oarjst.2024.11.2.0100 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Chidimma OsiloFirst authorCorresponding
- Nnamdi Azikiwe University (NG)
- University of Nigeria (NG)
Tobechukwu M.C. Ajogwu
as printed: Tobechukwu Maximilian Cajetan Ajogwu
J. C. Ohuche
as printed: Josephine Chigbolum Ohuche
U. O. OkoliSenior author
as printed: Uzoma Odinakachi Okoli

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2024 · Open Access Research Journal of Science and Technology · 0 citations
https://openalex.org/W4401346870

In vitro assessment of probiotic potentials of yeast strains isolated from a cereal-based (Ogi)) traditional fermented food · Sankore