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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 Fermentation in Food: Functional Properties, Nutritional Enhancement, and Health Perspectives

2025JournalOpen access

10.9734/ajfrn/2025/v4i4345 Full text0 citations

Authors

2 authors.

Ogedegbe Gloria AdegokeFirst author
- Federal University of Technology (NG)
as printed: O. G. Adegoke
Anthony Kayode OnifadeSenior author
- Federal University of Technology (NG)
as printed: A. K. Onifade

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.85
Fermentation and Sensory Analysislevel 3 · 0.04
Polyamine Metabolism and Applicationslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2025 · 0 citations
https://openalex.org/W4416391037

Microbial Fermentation in Food: Functional Properties, Nutritional Enhancement, and Health Perspectives · Sankore