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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.

Isolation and Characterization of Lactic Acid Bacteria Associated With Fermentation of Sauerkraut Production

2026Greener Journal of Biological SciencesJournalOpen access

10.15580/gjbs.2026.1.050526062 Full text0 citations

Authors

2 authors across 2 institutions in 1 country.

Blessing Chidi ObasiFirst author
- Kwararafa University (NG)
- Taraba State University (NG)
Anthony Oche OchojilaSenior author
- Kwararafa University (NG)
- Taraba State University (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.86
Fermentation and Sensory Analysislevel 3 · 0.05
Food composition and propertieslevel 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
2026 · Greener Journal of Biological Sciences · 0 citations
https://openalex.org/W7161296544

Isolation and Characterization of Lactic Acid Bacteria Associated With Fermentation of Sauerkraut Production · Sankore