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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 Properties of Wearning Food Flour Prepared From Fermented Maize and Roasted Pigeon Pea Seeds

2025Annals of Microbiology and Infectious DiseasesJournalOpen access

10.22259/2637-5346.0701002 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Christopher U. OkoronkwoFirst author
- Gregory University Uturu (NG)
- Abia State University (NG)
as printed: C.U Okoronkwo
Nebolisah B.CSenior author

Fields

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

GABA and Rice Researchlevel 3 · 0.98
Food Quality and Safety Studieslevel 3 · 0.95
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
2025 · Annals of Microbiology and Infectious Diseases · 0 citations
https://openalex.org/W4409983416

Microbial Properties of Wearning Food Flour Prepared From Fermented Maize and Roasted Pigeon Pea Seeds · Sankore