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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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THE EFFECT OF PROCESSING VARIABLES ON THE NUTRITIONAL QUALITY OF PITO - A LOCALLY BREWED ALCOHOLIC BEVERAGE IN NIGERIA · Sankore

THE EFFECT OF PROCESSING VARIABLES ON THE NUTRITIONAL QUALITY OF PITO - A LOCALLY BREWED ALCOHOLIC BEVERAGE IN NIGERIA

2026Food and Environment Safety JournalJournalOpen access

10.4316/fens.2026.01 Full text0 citations

Authors

6 authors across 4 institutions in 1 country.

GBADAMOSI, Tosin AdebolaFirst author
- Adekunle Ajasin University (NG)
as printed: Tosin Adebola GBADAMOSI
J. O. Alimi
- Nigerian Stored Products Research Institute (NG)
as printed: Janet Omolola ALIMI
Isaac Olabamidele GBADAMOSI
- Federal University of Technology (NG)
Marcus Olayemi BELLO
- Adekunle Ajasin University (NG)
Olumuyiwa Emmanuel ONIFADE
- Adekunle Ajasin University (NG)
Samuel Temitope OgunbanwoSenior author
- University of Ibadan (NG)
as printed: Samuel Temitope OGUNBANWO

Fields

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

Botanical Research and Applicationslevel 3 · 0.66
Food Chemistry and Fat Analysislevel 3 · 0.08
Pineapple and bromelain studieslevel 3 · 0.04

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 and Environment Safety Journal · 0 citations
https://openalex.org/W7160427888