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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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Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation

2026Food Science and PreservationJournalOpen access

10.11002/fsp.2026.33.2.222 Full text0 citations

Authors

3 authors.

Tiwalade Tiwaloluwa AshayeFirst author
- University of Ibadan (NG)
Omotade R. Ogunremi
- University of Ibadan (NG)
as printed: Omotade Richard Ogunremi
Abiodun I. SanniSenior authorCorresponding
- University of Ibadan (NG)
as printed: Abiodun Sanni

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 0.00
Plant Micronutrient Interactions and Effectslevel 3 · 0.00

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 Science and Preservation · 0 citations
https://openalex.org/W7161591724

Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation · Sankore