Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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 Nutritional and Microbial Quality of African Fermented Condiments through Mixed Fermentation of Locust Beans and Soybeans

2025Path of ScienceJournalOpen access

10.22178/pos.119-25 Full text0 citations

Authors

6 authors.

Ruth Bunor ize LawalFirst author
- University of Abuja (NG)
Ruth Bunor ize LawalFirst author
- University of Abuja (NG)
Oluwabunmi Olaitan Agarry
- University of Abuja (NG)
Oluwabunmi Olaitan Agarry
- University of Abuja (NG)
Bukola Catherine Akin-Osanaiye
- University of Abuja (NG)
Stella C. OnyeiwuSenior author
- University of Abuja (NG)
as printed: Stella Onyeiwu

Fields

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

Food composition and propertieslevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2025 · Path of Science · 0 citations
https://openalex.org/W4412563512

Enhancing Nutritional and Microbial Quality of African Fermented Condiments through Mixed Fermentation of Locust Beans and Soybeans · Sankore