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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.

Effects of Fermentation and Extrusion on the Amino and Fatty Acid Compositions of Unripe Plantains and Soybean Blends

2025Asian Journal of Biological SciencesJournalOpen access

10.3923/ajbs.2025.638.655 Full text0 citations

Authors

3 authors.

Orekoya, Elias SimiloluwaFirst author
- Federal University of Technology (NG)
as printed: Elias Similoluwa Orekoya
V. O. Oyetayo
- Federal University of Technology (NG)
as printed: Victor Olusegun Oyetayo
Deke Victoria AdegunloyeSenior author

Fields

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

Food Quality and Safety Studieslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99
Proteins in Food Systemslevel 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
2025 · Asian Journal of Biological Sciences · 0 citations
https://openalex.org/W4407813813

Effects of Fermentation and Extrusion on the Amino and Fatty Acid Compositions of Unripe Plantains and Soybean Blends · Sankore