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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.

Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage

2026Records of Agricultural and Food ChemistryJournalOpen access

10.25135/rafc.2601.3793 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Gregory OnwukaFirst author
as printed: Gregory I. Onwuka
Sandra Chidinma Kalu
O. A. Olaoye
- Université Ouaga II (BF)
- Michael Okpara University of Agriculture (NG)
as printed: Olusegun Ayodele Olaoye
AnthonyNwankwo UkomSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Agricultural pest management studieslevel 3 · 0.25
African Botany and Ecology Studieslevel 3 · 0.18
Seed and Plant Biochemistrylevel 3 · 0.12

Sources

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

openalexseen September 9, 2026
2026 · Records of Agricultural and Food Chemistry · 0 citations
https://openalex.org/W7139976059

Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage · Sankore