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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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Isolation, Screening and Characterization of Stress-tolerant Yeasts from Overripe Apple and Banana for Wine Production

2025European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2025/v17i121923 Full text0 citations

Authors

5 authors.

Chukwuemeka Marcellinus EzeukoFirst author
- Nnamdi Azikiwe University (NG)
S.O. Umeh
- Nnamdi Azikiwe University (NG)
as printed: Sophina Ogonna Umeh
Chidimma Maryrose Ezeuko
- Nnamdi Azikiwe University (NG)
Onyekachukwu Izuchukwu Udemezue
- Nnamdi Azikiwe University (NG)
Glory Chinecherem UzoigweSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Fermentation and Sensory Analysislevel 3 · 0.61
Probiotics and Fermented Foodslevel 3 · 0.11
Fungal and yeast genetics researchlevel 3 · 0.09

Sources

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

openalexseen September 9, 2026
2025 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7117113918

Isolation, Screening and Characterization of Stress-tolerant Yeasts from Overripe Apple and Banana for Wine Production · Sankore