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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.

Effects of Fermentation Time and pH on Physicochemical Parameters of Wine Must Produced from Hot Water Extract of Rauvolfia vomitoria Afzel Leaf using Saccharomyces cerevisiae

2025Sahel Journal of Life Sciences FUDMAJournalOpen access

10.33003/sajols-2025-0303-57 Full text0 citations

Authors

4 authors across 3 institutions in 2 countries.

Onyeka B. OnyeukwuFirst author
as printed: Onyeka Benjamin Onyeukwu
Onyeka Benjamin OnyeukwuFirst author
Fidelis Ifeakachuku Achuba
- Delta State University (NG)
as printed: Fidelis Ifeakachukwu Achuba
Israel O. OkoroSenior author
- Delta State University (NG)

Fields

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

Fermentation and Sensory Analysislevel 3 · 0.49
Food Science and Nutritional Studieslevel 3 · 0.11
Polyamine Metabolism and Applicationslevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2025 · Sahel Journal of Life Sciences FUDMA · 0 citations
https://openalex.org/W7128598079

Effects of Fermentation Time and pH on Physicochemical Parameters of Wine Must Produced from Hot Water Extract of Rauvolfia vomitoria Afzel Leaf using Saccharomyces cerevisiae · Sankore