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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.

Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa koko

2025BMC MicrobiologyJournalOpen access

10.1186/s12866-025-04537-9 Full text7 citations

Authors

8 authors across 5 institutions in 3 countries.

Amy AtterFirst authorCorresponding
- University of Ghana (GH)
Maria Diaz
Melinda J. Mayer
Kwaku Tano‐Debrah
- University of Ghana (GH)
as printed: Kwaku Tano-Debrah
Angela Parry‐Hanson Kunadu
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu
James Owusu‐Kwarteng
- University of Energy and Natural Resources (GH)
as printed: James Owusu-Kwarteng
Wisdom Amoa-Awua
Arjan NarbadSenior author

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.69
Food composition and propertieslevel 3 · 0.26
Biofuel production and bioconversionlevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2025 · BMC Microbiology · 7 citations
https://openalex.org/W4417088381

Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa koko · Sankore