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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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The Phytochemical, Antioxidant and Antimicrobial Properties of Spiced and Unspiced Beverages From Sorghum Stem Sheath (Sorghum bicolor) and Brazilian Plume Leaf

2025Journal of Science Technology and Innovation ResearchJournalOpen access

10.51459/jostir.2025.1.1.01 Full text0 citations

Authors

3 authors.

D. P. OgunmuyideFirst author
- Federal University of Technology (NG)
Johnson O. Olorunnusi
- Federal University of Technology (NG)
as printed: J. O. Olorunnusi
B.O.T. IfesanSenior author
- Federal University of Technology (NG)
as printed: B. O. T. Ifesan

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.06
Food composition and propertieslevel 3 · 0.04
Natural Products and Biological Researchlevel 3 · 0.04

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 Science Technology and Innovation Research · 0 citations
https://openalex.org/W4416794315

The Phytochemical, Antioxidant and Antimicrobial Properties of Spiced and Unspiced Beverages From Sorghum Stem Sheath (Sorghum bicolor) and Brazilian Plume Leaf · Sankore