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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.

The Impact of Traditional Steeping Processes on the Nutritional, Microbiological, and Sensory Quality of Akamu (Pap)

2025Journal of Advances in MicrobiologyJournalOpen access

10.9734/jamb/2025/v25i6946 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Chinenye Uzoamaka EzebialuFirst author
- Nnamdi Azikiwe University (NG)
Stanley Ebere Afuecheta
- Nnamdi Azikiwe University (NG)
Nwankwo, U.G
- Renaissance University (NG)
as printed: Uchechukwu Gloria Nwankwo
Anulika Goodness Chukwujekwu
- Nnamdi Azikiwe University (NG)
Chigoziri T. OguSenior author
- Nnamdi Azikiwe University (NG)
as printed: Chigoziri Theresa Ogu

Fields

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

Heavy Metals in Plantslevel 3 · 0.70
Food composition and propertieslevel 3 · 0.69
Food Science and Nutritional Studieslevel 3 · 0.67

Sources

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

openalexseen September 9, 2026
2025 · Journal of Advances in Microbiology · 0 citations
https://openalex.org/W4410918991

The Impact of Traditional Steeping Processes on the Nutritional, Microbiological, and Sensory Quality of Akamu (Pap) · Sankore