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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.

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)

2025Journal of Food Innovation, Nutrition, and Environmental SciencesJournalOpen access

10.70851/jfines.2025.2(4).225.231 Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Yetunde OlorunlekeFirst author
- University of Ibadan (NG)
Azeezat Olawumi Oladipupo
- Abiola Ajimobi Technical University Ibadan (NG)
Olamide Omolafe Ogunremi
- Institute for Sustainable Development (ET)
- University of Ibadan (NG)
Babatunde Olawoye
- Abiola Ajimobi Technical University Ibadan (NG)
Omotade R. OgunremiSenior author
- Institute for Sustainable Development (ET)
- University of Ibadan (NG)
as printed: Omotade Richard Ogunremi

Fields

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

African Botany and Ecology Studieslevel 3 · 0.46
Probiotics and Fermented Foodslevel 3 · 0.09
Phytoestrogen effects and researchlevel 3 · 0.06

Sources

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

openalexseen September 10, 2026
2025 · Journal of Food Innovation, Nutrition, and Environmental Sciences · 0 citations
https://openalex.org/W7116964069

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske) · Sankore