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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.

Enhancing the Nutritional and Microbiological Properties of Fermented Melon Condiment (Ogiri) Using Newbouldia laevis and Icacina trichantha Leaves

2025Preventive Nutrition and Food ScienceJournalOpen access

10.3746/pnf.2025.30.3.285 Full text0 citations

Authors

2 authors.

Oluwatoyin Ajoke OladejiFirst author
- Olusegun Agagu University of Science and Technology (NG)
Clement O. OgidiSenior author
- Olusegun Agagu University of Science and Technology (NG)
as printed: Clement Olusola Ogidi

Fields

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

African Botany and Ecology Studieslevel 3 · 0.77
Food and Agricultural Scienceslevel 3 · 0.75
Agriculture and Rural Development Researchlevel 3 · 0.65

Sources

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

openalexseen September 9, 2026
2025 · Preventive Nutrition and Food Science · 0 citations
https://openalex.org/W4411834566

Enhancing the Nutritional and Microbiological Properties of Fermented Melon Condiment (Ogiri) Using Newbouldia laevis and Icacina trichantha Leaves · Sankore