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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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Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

2026Food Science & NutritionJournalOpen access

10.1002/fsn3.71410 Full text0 citations

Authors

10 authors across 9 institutions in 6 countries.

David Adeiza ZakariFirst authorCorresponding
- Kogi State University (NG)
as printed: Zakari Adeiza David
Muhammad Farhan Nasir
Syed Parween Mazher Ali
as printed: Syed Parween Ali
E. Joel Mart
Sara Zahid
Adefila Moyosore AdebimpeCorresponding
- University of the Gambia (GM)
Humara Adnan
Humara Adnan
Samandarov Abrorbek Islomboyevich
Mukhayya RuzievaSenior author

Fields

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

African Botany and Ecology Studieslevel 3 · 0.58
Probiotics and Fermented Foodslevel 3 · 0.23
Enterobacteriaceae and Cronobacter 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 24, 2026
2026 · Food Science & Nutrition · 0 citations
https://openalex.org/W7131721903

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods · Sankore