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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.

Fortified Cereal Innovation: Vitamin Retention, Antinutritional Factors, Physicochemical Properties, and Storage Stability

2025Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/7738527 Full text0 citations

Authors

3 authors across 4 institutions in 2 countries.

M.M. AnchangFirst author
- Benue State University (NG)
- University of Nigeria (NG)
as printed: Mumukom Maximus Anchang
G.I. Okafor
- University of Nigeria (NG)
as printed: Gabriel Ifeanyi Okafor
Philip John KanuSenior authorCorresponding
- University of Sierra Leone (SL)
- Njala University (SL)

Fields

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

Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99

Sources

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

openalexseen September 24, 2026
2025 · Journal of Food Processing and Preservation · 0 citations
https://openalex.org/W4411729531

Fortified Cereal Innovation: Vitamin Retention, Antinutritional Factors, Physicochemical Properties, and Storage Stability · Sankore