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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.

Mycotoxin Occurrence and the Influence of Fermentation and Storage Practices in Traditional Nigerian Fermented Foods: A Systematic Review and Quantitative Synthesis

2026F1000ResearchJournalOpen access

10.12688/f1000research.179711.1 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Olayide O. OdusogaFirst authorCorresponding
- Afe Babalola University (NG)
Moyofoluwa O. Ogunyemi
Tolulope Ogunnusi
- Afe Babalola University (NG)
as printed: Tolulope A. Ogunnusi
Oghenerobor B. AkporSenior author
- Afe Babalola University (NG)

Fields

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

Mycotoxins in Agriculture and Foodlevel 3 · 0.74
Phytoestrogen effects and researchlevel 3 · 0.04
Probiotics and Fermented Foodslevel 3 · 0.01

Sources

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

openalexseen September 9, 2026
2026 · F1000Research · 0 citations
https://openalex.org/W7162517510

Mycotoxin Occurrence and the Influence of Fermentation and Storage Practices in Traditional Nigerian Fermented Foods: A Systematic Review and Quantitative Synthesis · Sankore