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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.

Comparative Evaluation of Microbiological, Physicochemical, Nutritional, and Probiotic Properties of Kombucha Produced by Single and Mixed Fermentation of Green Tea Extract and Pineapple Juice

2026International Journal of Agriculture and Food FermentationJournalOpen access

10.54660/ijaff.2026.2.1.08-16 Full text0 citations

Authors

4 authors.

Lawal Bunor-ize RuthFirst author
- University of Abuja (NG)
Olubunmi Olaitan Agarry
- University of Abuja (NG)
Stella C. Onyeiwu
- University of Abuja (NG)
as printed: Stella Onyeiwu
Bukola Akin-OsanieyeSenior author
- University of Abuja (NG)

Fields

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

Tea Polyphenols and Effectslevel 3 · 0.97
Probiotics and Fermented Foodslevel 3 · 0.01
Gut microbiota and healthlevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · International Journal of Agriculture and Food Fermentation · 0 citations
https://openalex.org/W7122691133

Comparative Evaluation of Microbiological, Physicochemical, Nutritional, and Probiotic Properties of Kombucha Produced by Single and Mixed Fermentation of Green Tea Extract and Pineapple Juice · Sankore