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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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Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations

2026Food BioscienceJournal

10.1016/j.fbio.2026.108498 Full text0 citations

Authors

6 authors across 7 institutions in 2 countries.

Praise Temilade OzaborFirst authorCorresponding
- Osun State University (NG)
- University of Ibadan (NG)
Johnson Olaleye Oladele
- Olabisi Onabanjo University (NG)
Ebenezer I. O. Ajayi
- Osun State University (NG)
as printed: Ebenezer Idowu Ajayi
Gbohunmi Ayomide Sholagbade
- Osun State University (NG)
as printed: Gbohunmi Ayomide Sholagbade
Oluwakemi Omolara Agoi
- Federal University of Agriculture, Abeokuta (NG)
as printed: Oluwakemi Omolara Agoi
I. FadahunsiSenior author
- University of Ibadan (NG)
as printed: Ilesanmi Festus Fadahunsi

Fields

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

Food composition and propertieslevel 3 · 0.92
Polysaccharides and Plant Cell Wallslevel 3 · 0.01
GABA and Rice Researchlevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · Food Bioscience · 0 citations
https://openalex.org/W7130379225

Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations · Sankore