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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.

Microbiological Study and Sensory Analysis of Fermented Locust Bean (Iru) Powder Preserved with Natural Preservatives

2025NIPES Journal of Science and Technology ResearchJournalOpen access

10.37933/nipes/7.4.2025.si171 Full text0 citations

Authors

5 authors.

Olorunfemi D. AwarunFirst author
as printed: Awarun, Olorunfemi D.
Olojede Ayoyinka O. I.
Thomas Remilekun M.
Owa, Stephen O.
- Landmark University (NG)
Oludipe Emmanuel O.Senior author

Fields

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

Food composition and propertieslevel 3 · 0.26
Food Drying and Modelinglevel 3 · 0.12
African Botany and Ecology Studieslevel 3 · 0.08

Sources

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

openalexseen September 9, 2026
2025 · NIPES Journal of Science and Technology Research · 0 citations
https://openalex.org/W7125612556

Microbiological Study and Sensory Analysis of Fermented Locust Bean (Iru) Powder Preserved with Natural Preservatives · Sankore